These ladyfingers are soaked with espresso and layered with a light, airy cream filling of mascarpone cheese and Grand Marnier® brandy. A salted caramel sauce rounds this dessert out, elevating it to not just another run-of-the-mill tiramisu. Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy.


Recipe Summary

15 mins
6 hrs 5 mins
6 hrs 50 mins
30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Salted Caramel Sauce:


Instructions Checklist
  • Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.

  • Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.

  • Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.

  • Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.

  • Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.

  • Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.

  • Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.

  • Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.

  • Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.

Cook's Notes:

You can substitute strong coffee for brewed espresso, and sweeten either if desired.

You can use roughly chopped espresso beans instead of grated bittersweet chocolate. You can also just use cocoa powder, or just use bittersweet chocolate, instead of both.

Nutrition Facts

530 calories; protein 5.6g; carbohydrates 45g; fat 36.5g; cholesterol 204mg; sodium 298.3mg. Full Nutrition