Recipes

Dulce De Leche Tiramisu

Updated on 4 min read

Creamy dulce de leche layered with espresso-soaked ladyfingers in one delightful slice! This Dulce De Leche Tiramisu is my new favorite dessert.

Fork taking a bite of tiramisu.

There’s nothing that currently tops it. It’s the creamy dulce de leche layer + the espresso-soaked ladyfingers all hugging each other in one creamy, delightful slice. It has my whole heart.

My all-time favorite desserts list:

  • chocolate chip cookies
  • peach cobbler
  • the chocolate patticake from Yum! Bakery
  • and now, this tiramisu.

In the last two years, I’ve bought an embarrassing number of little individual tiramisu cups from our local “fancy” grocery store (shoutout to Kowalski’s). They have a specific variety in their bakery case that is called Dulce De Leche Tiramisu, and it is my all-time favorite.

So, basically what I did is I made it myself. Here’s a picture of me side-by-side testing it…

 
Eating tiramisu out of a bowl.

And determining that THIS HOMEMADE TIRAMISU IS EVEN BETTER! *wipes a tear*

I made this recipe in classic whole-pan form, which works so beautifully for an ooh-ahh show-stopping dessert at a dinner party or a holiday meal. I fully plan to make this for Christmas dessert every year from here on out.

And here’s the kicker: it’s shockingly easy to make, and actually needs to be made ahead! THE CONVENIENCE!

Since this version doesn’t include alcohol, the key to next-level success is using truly rich, dark espresso for soaking the ladyfingers. Technically you can use any strong coffee, or homemade espresso from a powder. But if you want to really knock your own socks off, go to Starbucks and order 5-6 espresso shots (decaf, in my case) to use for soaking. Or use an espresso maker if you have one at home.

You will die of joy. The richness! The depth! Contrasted with that sweet, creamy layer that tastes just subtly of dulce de leche – it’s SO incredible.

How To Make This Recipe

1

Mix Up Bowl 1!

Egg yolks and sugar, then mascarpone cheese.

Mixing mascarpone, egg yolks, and sugar.

2

Mix Up Bowl 2.

The heavy whipping cream and dulce de leche! I use a can of dulce de leche (not the whole thing – just a dollop).

Mixing heavy whipping cream and dulce de leche with an electric hand mixer.

3

Combine Bowl 1 and Bowl 2.

This is where it becomes MAGICAL. The fluffy, heavy-but-light, silky consistency of this is unreal.

Mixing the two bowls together for tiramisu.

4

Soak Ladyfingers and Layer.

Use strong espresso! Use strong espresso! Use strong espresso! We want a layer of ladyfingers, then cream, then ladyfingers, then cream.

Soaking ladyfingers in espresso and layering in a pan.

5

Finish!

I’d recommend popping this in the fridge for a minimum of 4 hours, but ideally more like 12-24 hours for the best consistency to serve. It’ll set and get easier to cut and serve in clean slices as it chills in the fridge – plus, those ladyfingers will absorb some moisture and the whole thing is just so divine.

Slices of tiramisu in a pan with a spatula.

Frequently Asked Questions About Making Tiramisu

I’m not sure about the raw egg yolks. Can you tell me more?

The egg yolks are a traditional ingredient in tiramisu and and it’s what makes the filling so luscious and creamy. I tried it without the egg yolks, and the texture just wasn’t the same.

If you’re concerned, use pasteurized eggs and/or heat the egg yolk mixture over a double boiler at 140 degrees F for 3-5 minutes.

If you’re pregnant or immunocompromised, just skip the yolks, the recipe will still work without them. However I would replace them with an extra 1/2 cup of mascarpone.

Can you sub cream cheese for the mascarpone?

I tried it and the consistency works, but it tastes too tangy so I wouldn’t recommend.

Where do you buy the St. Michel ladyfingers?

Locally in the Twin Cities, I buy them at Kowalskis. But you can also find them on Amazon! (affiliate link)

Where do you buy the mascarpone?

Most grocery stores carry it – it’s usually by the fancy cheeses, or by the cream cheese.

Where do you buy the dulce de leche?

Locally in the Twin Cities, Cub foods has it. But it’s also available at Target as well! (affiliate link)

Can you use regular “dry” ladyfingers?

Yes – you’ll just need to soak them a little bit more. You should do 4-6 seconds / 4-6 turns in the espresso instead of the 3 for the soft ones.

Can you make your own ladyfingers?

Yep! Here’s a recipe.

Can you make this gluten-free?

Yes! Here’s a recipe for gluten-free ladyfingers.

How long does this keep?

This should be eaten within 2-3 days.

How long does tiramisu need to rest?

The ideal time is about 24 hours because it will absorb moisture and hold together nicely. It’s still delicious after a shorter rest time but might not hold together quite as well.

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