Salted Caramel Tiramisu

Salted Caramel Tiramisu


● 400ml double cream
● 250g mascarpone
● 5 tbsp caster sugar
● 400ml coffee (2 tbsp coffee granules dissolved in boiling water)
● 350g sponge fingers
● 4 tbsp cocoa powder



Tala Performance 20cm Saucepan 

Tala Wooden Spoon

Tala 30cm Whisk

Tala Caster Sugar Tin

Tala Enamel Baking Tray


Salted Caramel:
● 200g caster sugar
● 90g salted butter (softened and cubed)
● 120ml double cream (room temperature)
● 1 tsp sea salt


1. Firstly, make the salted caramel. Heat the sugar in the Tala 20cm saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick liquid.

2. As soon as a liquid forms, being careful not to burn it, immediately stir in the butter until melted and combined. The caramel will bubble rapidly when the  butter is added.

3. After the butter has melted and combined with the caramelised sugar, stir constantly as you slowly pour in the double cream. Once added, allow to boil for 1 minute.

4. Remove from heat and stir in the salt. Allow to cool down completely before using. The caramel will thicken as it cools.

5. To make the tiramisu, whisk together the double cream, mascarpone and caster sugar until thick and holds a soft peak. Whisk in your salted caramel 1 tbsp at a time until you get your desired flavour - I add 2-3 tbsp.

6. Pour the coffee into a dish and dip in the sponge fingers one at a time until soaked but not soggy. Create a base layer of fingers in the Tala enamel baking tray. Spread over the salted caramel cream and then top with cocoa powder. Repeat to form a second layer.

7. Cover and chill in the fridge for a couple of hours then serve.

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