![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Salted Caramel Tiramisu
Nov. 12th, 2017 03:25 pmSalted Caramel Tiramisu
For the Salted Caramel
80ml double cream
1 tsp salt
100g caster sugar
1 tbsp golden syrup
2 tbsp water
(I always make two or three times this amount and keep it in the fridge)
1) Heat the caster sugar, golden syrup, and water over a medium boil for 10 minutes, watch carefully in case it begins to turn too dark and burn. The sugar should turn a light golden colour and bubble happily
2) Heat the cream and salt until just boiled.
3) Take the sugar mixture off the boil.
4) Add the cream to the sugar mixture slowly and carefully, the mixture will dramatically increase in size and then calm down again.
5) Leave to cool completely.
For the Tiramisu
1 packet of Savoiardi biscuits (in a pinch you can use trifle sponges)
200ml coffee (I used fresh coffee, but you can use instant)
3 tbsp alcohol (I used whisky, but other alternatives could be white rum, brandy, or amaretto)
4 eggs (separated)
4 tbsp caster sugar
300ml double cream
500ml mascarpone
Bowl (I used a large glass bowl approx 11 inches across)
1) Mix the coffee and alcohol and set to one side.
2) Whip the cream.
3) Whisk the egg yolks, sugar and mascarpone together.
4) Fold the cream into the egg yolk mixture.
5) Whisk the egg whites until stiff, fold in the cream mixture. Taste and add more sugar if necessary.
6) To assemble the Tiramisu dip the biscuits in the coffee mixture and line the base of the bowl (I recommend submerging the biscuits completely and removing quickly). Then add a layer of the cream mixture. Then add a layer of salted caramel. Repeat the 3 layers until you fill the bowl, finishing with the cream layer. You can swirl more caramel sauce here for decoration or grate some dark chocolate.
7) Chill for at least an hour before eating.
8) Serve with MORE salted caramel.
For the Salted Caramel
80ml double cream
1 tsp salt
100g caster sugar
1 tbsp golden syrup
2 tbsp water
(I always make two or three times this amount and keep it in the fridge)
1) Heat the caster sugar, golden syrup, and water over a medium boil for 10 minutes, watch carefully in case it begins to turn too dark and burn. The sugar should turn a light golden colour and bubble happily
2) Heat the cream and salt until just boiled.
3) Take the sugar mixture off the boil.
4) Add the cream to the sugar mixture slowly and carefully, the mixture will dramatically increase in size and then calm down again.
5) Leave to cool completely.
For the Tiramisu
1 packet of Savoiardi biscuits (in a pinch you can use trifle sponges)
200ml coffee (I used fresh coffee, but you can use instant)
3 tbsp alcohol (I used whisky, but other alternatives could be white rum, brandy, or amaretto)
4 eggs (separated)
4 tbsp caster sugar
300ml double cream
500ml mascarpone
Bowl (I used a large glass bowl approx 11 inches across)
1) Mix the coffee and alcohol and set to one side.
2) Whip the cream.
3) Whisk the egg yolks, sugar and mascarpone together.
4) Fold the cream into the egg yolk mixture.
5) Whisk the egg whites until stiff, fold in the cream mixture. Taste and add more sugar if necessary.
6) To assemble the Tiramisu dip the biscuits in the coffee mixture and line the base of the bowl (I recommend submerging the biscuits completely and removing quickly). Then add a layer of the cream mixture. Then add a layer of salted caramel. Repeat the 3 layers until you fill the bowl, finishing with the cream layer. You can swirl more caramel sauce here for decoration or grate some dark chocolate.
7) Chill for at least an hour before eating.
8) Serve with MORE salted caramel.
