Introduction
Oh, hello there, kitchen friend! Today, we’re diving into something truly special, a recipe that’s like a warm hug on a cozy evening. Remember those classic tiramisu desserts that just melt in your mouth? Well, get ready, because we’re taking that beloved classic and giving it a delightful, sweet twist with the magic of dulce de leche. This Dulce de Leche Tiramisu Bowl is ridiculously easy to whip up, making it perfect for those moments you crave something a little decadent without spending hours in the kitchen. It’s truly a showstopper that will have everyone asking for the recipe!
Why You’ll Love This Recipe
- Fast: Seriously, the active time for this recipe is minimal!
- Easy: No complicated techniques here, just simple layering and mixing.
- Giftable: Portion these into cute individual jars for an impressive homemade gift.
- Crowd-pleasing: The combination of creamy mascarpone, coffee-soaked ladyfingers, and sweet dulce de leche is universally loved.
Ingredients
Let’s gather our goodies! These are pretty straightforward, and the star players here are, of course, the creamy mascarpone and that irresistible dulce de leche.
For the Mascarpone Cream:
- 6 large egg yolks: These will give us a super rich and velvety cream.
- 3/4 cup granulated sugar: Just the right amount of sweetness to balance the richness.
- 1 1/2 cups mascarpone cheese: The creamy, dreamy heart of our tiramisu. Make sure it’s at room temperature for the best results.
For the Dulce de Leche Whipped Cream:
- 1 1/2 cups heavy cream: Make sure it’s nice and cold for perfect whipping.
- 1/4 cup + 2 tablespoons dulce de leche: This is where the magic happens! Use a good quality dulce de leche for the best flavor.
- Pinch of salt: A little salt actually enhances the sweetness and depth of flavor.
For Layering:
- Two 4.4-ounce boxes soft ladyfingers: The perfect spongey vehicle for all that delicious cream!
- 2 cups strong coffee or espresso: Brew it good and strong! This is crucial for that classic tiramisu flavor. Let it cool a bit before dipping.
- 1/2 cup cocoa powder: For that classic dusty finish that just screams tiramisu.
- Chocolate bar, for shaving: A little bit of fancy for the top!
How to Make It
Alright, apron on, let’s get cooking! It’s more like assembling than cooking, which is my favorite kind of recipe.
Prepare the Mascarpone Cream:
- In a heatproof bowl, whisk together the egg yolks and granulated sugar. Imagine you’re making a sunshine-yellow cloud!
- Place this bowl over a saucepan of simmering water. Be sure the bottom of the bowl doesn’t touch the water – we want to gently cook those yolks, not scramble them! Keep whisking constantly until the mixture is pale and thickened, like a luscious custard, about 5-7 minutes. This step is called a sabayon, and it’s what makes the cream so wonderfully smooth and safe to eat without baking.
- Take the bowl off the heat and let that lovely mixture cool down a bit. We don’t want it too hot when it meets our mascarpone.
- In a separate bowl, give your mascarpone cheese a quick beat until it’s nice and smooth and spreadable.
- Now, gently fold the cooled egg yolk mixture into the mascarpone cheese. Be gentle, we’re folding, not beating! Keep going until it’s all beautifully combined and super smooth. It should look like the creamiest cloud you’ve ever seen.
Prepare the Dulce de Leche Whipped Cream:
- Grab a chilled bowl (this really helps the cream whip up better) and whip your heavy cream until it forms soft peaks. You know, when you lift the whisk, a little peak forms, but it flops over a bit.
- Now, spoon in the dulce de leche and that pinch of salt.
- Keep whipping until those peaks are stiff! That means when you lift the whisk, the peaks stand straight up, proud and tall. You’ve just created a dulce de leche dream!
Assemble the Tiramisu Bowl:
- Pour your cooled strong coffee or espresso into a shallow dish. This is where our ladyfingers get their coffee bath.
- Quickly dip each ladyfinger into the coffee. We want them moist and yummy, but not completely soaked and falling apart. A quick dip is all they need!
- Now, let’s start building! Arrange a layer of these coffee-kissed ladyfingers in the bottom of your serving bowls or a larger dish.
- Spread a nice, even layer of that glorious mascarpone cream right over the ladyfingers.
- Next, spoon a generous layer of our dulce de leche whipped cream over the mascarpone. Ooh, getting good, right?
- Repeat those layers: more dipped ladyfingers, more mascarpone cream, and then more of that heavenly dulce de leche whipped cream.
- Finish it all off with one last layer of the dulce de leche whipped cream. Make it pretty!
- Here’s the hardest part: patience! Chill your tiramisu for at least 4 hours, but I always say overnight is best. This lets all those amazing flavors meld together and makes sure those ladyfingers are perfectly soft.
- Just before serving, give it a generous dusting of cocoa powder and shave some beautiful chocolate curls over the top. Ta-da! You’ve made magic!
Substitutions & Additions
This recipe is fantastic as is, but you know me, I love a good creative twist! Here are a few ideas:
- Coffee Alternatives: If coffee isn’t your jam, try strong brewed chai tea, or even a bit of rum or brandy mixed into regular coffee for an adult version.
- Dulce de Leche Variations: You can find dulce de leche in different consistencies. A thicker one might require a tiny bit more cream to loosen it up.
- Add Some Crunch: For a little texture, you could sprinkle some crushed toffee bits or chopped toasted nuts between the layers.
- Chocolate Lover’s Dream: Melt some chocolate and drizzle it between the layers, or even mix a tablespoon of cocoa powder into the mascarpone cream.
- Make it Vegan-ish: While it’s tricky to make a full tiramisu vegan, you could experiment with vegan mascarpone alternatives and a plant-based whipped cream, though the texture might vary.
Tips for Success
A few little tricks up my sleeve to ensure your tiramisu is absolutely perfect every time!
- Don’t Over-dip: Soggy ladyfingers are a tiramisu’s worst enemy. A quick dunk is all they need!
- Chill Your Bowl and Whisk: For the whipped cream, chilling your bowl and whisk attachment will help the cream whip up faster and to stiffer peaks.
- Gentle Folding: When combining the egg yolk mixture with the mascarpone, use a spatula and fold gently. This keeps the cream light and airy.
- Prep Ahead: This is a fantastic make-ahead dessert! The longer it chills, the better the flavors develop. So, if you’re having guests, you can easily make this the day before.
- Room Temperature Mascarpone: Make sure your mascarpone cheese is at room temperature. Cold mascarpone can be lumpy and hard to mix smoothly.
How to Store It
Once your Dulce de Leche Tiramisu Bowl is assembled and chilled, it’s best kept covered in the refrigerator. It will stay delightfully fresh for about 2-3 days. The flavors actually get even better as it sits, so don’t be afraid to let it hang out in there for a bit!
FAQs
Got some burning questions? I’ve got you covered!
Q: Can I make this without raw eggs?
A: The recipe uses a cooked egg yolk mixture (sabayon), which makes it safe to consume. If you’re still concerned, you can find recipes for “eggless” tiramisu that use a different creamy base, but this specific recipe relies on those cooked yolks for its classic texture.
Q: How do I get perfect stiff peaks for the whipped cream?
A: Ensure your cream is very cold, and your bowl and whisk are chilled too. Start whipping on low speed and gradually increase. Don’t over-whip, or you’ll end up with butter!
Q: My dulce de leche is very thick. What should I do?
A: If your dulce de leche is very firm, you might need to warm it very slightly (just a few seconds in the microwave or over low heat) or add an extra tablespoon of heavy cream to it before mixing it into the whipped cream to make it more pliable and easier to incorporate.
Q: Can I use store-bought ladyfingers?
A: Absolutely! The soft, “Savoiardi” ladyfingers are perfect for this. Just be sure they are the soft kind and not the crunchy ones meant for other desserts.
Dulce de Leche Tiramisu Bowl
Equipment
- Heatproof bowl
- Saucepan for simmering water
- Whisk
- Separate bowl
- Chilled bowl for whipping cream
- Serving bowls or a larger dish
- Shallow dish for coffee
Ingredients
Mascarpone Cream
- 6 large egg yolks
- 0.75 cup granulated sugar
- 1.5 cup mascarpone cheese at room temperature
Dulce de Leche Whipped Cream
- 1.5 cup heavy cream cold
- 0.25 cup dulce de leche plus 2 tablespoons
- 1 pinch salt
For Layering
- 2 boxes soft ladyfingers 4.4-ounce each
- 2 cup strong coffee or espresso cooled
- 0.5 cup cocoa powder
- 1 chocolate bar for shaving
Instructions
- In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place this bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture is pale and thickened, about 5-7 minutes. Remove from heat and let cool.6 large egg yolks
- In a separate bowl, beat the mascarpone cheese until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until combined and smooth.6 large egg yolks
- In a chilled bowl, whip the heavy cream until soft peaks form. Spoon in the dulce de leche and salt. Continue whipping until stiff peaks form.6 large egg yolks
- Pour the cooled coffee into a shallow dish. Quickly dip each ladyfinger into the coffee, ensuring they are moist but not soaked.6 large egg yolks
- Arrange a layer of dipped ladyfingers in the bottom of serving bowls.6 large egg yolks
- Spread a layer of mascarpone cream over the ladyfingers.6 large egg yolks
- Spoon a layer of dulce de leche whipped cream over the mascarpone.6 large egg yolks
- Repeat the layers: ladyfingers, mascarpone cream, dulce de leche whipped cream.6 large egg yolks
- Finish with a final layer of dulce de leche whipped cream.6 large egg yolks
- Chill for at least 4 hours, or preferably overnight.
- Just before serving, dust generously with cocoa powder and shave chocolate curls over the top.6 large egg yolks