Saturday tasty treat: Caramel tiramisu

Coffee and caramel lovers, this one is for you. Try this delicious, creamy, and easy Italian caramel tiramisu for dessert tonight today to indulge in by yourself or with the family.

We have also added a delicious and super easy vegan tiramisu recipe for those of you who may have special dietary needs. 

Caramel tiramisu

Ingredients

For the cream mixture

• 500ml of whipping cream
• 1 heaped tablespoon of icing/powdered sugar
• 3 heaped tablespoons of caramel/Dulce de leche

For the coffee mixture

• 1 cup of strong black coffee
• 2 tablespoons of chocolate liqeur
• 1 teaspoon of caramel essence

For assembly

• 200g of lady fingers/boudoir biscuits/sponge fingers
• 3-4 tablespoons of caramel/dulce de leche
• cocoa powder for dusting

ALSO READ: Recipe of the day: Amasi scones

Instructions

1. Whip the cream and the icing sugar on medium speed for 2-3 minutes until the cream has reached soft peaks.
2. Add the caramel/dulce de leche then whip until stiff peaks have formed (approximately 5 more minutes).
3. Combine the coffee, liquer and caramel essence then soak the ladyfingers briefly. Place the soaked cookies in a single layer in a serving dish of your choice.
4. Top with half of the caramel and spread then add half of the cream mixture.
5. Repeat with the remaining ingredients and finish with a dusting of cocoa powder.
6. Refrigerate the tiramisu for at least 4 hours, ideally overnight, before serving.

This recipe was found on simply-delicious-food.com

Vegan tiramisu

Ingredients

Cream filling

• 1 cup of vanilla coconut yogurt
• 1.5 cup of cashews 
• 3 tablespoon of lemon juice
• 1 tablespoon of miso paste 

Coffee layer

• 1/2 cup of strong brewed coffee
• 2 tablespoon of coffee liqueur or rum

Chocolate layer

• 2–3 tablespoon of high quality cocoa powder

Instructions

• Prepare the vanilla cupcake batter in a 10×15 inch. You could also use two 8×8 or two 9×9 inch square cake pans. 8×8 inch cake pans will yield a thicker cake whereas the 9×9 inch cake pans will yield a flatter sponge. Bake the cake for 30-35 minutes or until springy to the touch and toothpick inserted comes out clean. Let the cake cool in the pan for 2-3 minutes and then carefully remove onto a wire rack and let them cool completely. 
• One cake is fully cooled, use a sharp cake knife and slice the cake in half. Then slice the cake into 3/4-1 inch pieces (about the size of ladyfingers). 
• Add the coconut yogurt, soaked cashews, lemon juice and miso paste into a high speed blender and blend until smooth and creamy. 
• Into a small bowl, mix together coffee and coffee liquor. Mix the strong coffee and coffee liqueur together in a bowl and set aside. You can use either a 8×8 inch baking dish or 9×5 inch loaf pan. The only difference is that the 9×5 inch loaf pan will be taller in both the sponge and cream (as seen in photos above), whereas the 8×8 inch dish will have thinner layers. 
• Dip each sponge ladyfingers into the coffee mixture and place on the bottom of the baking dish. Continue until you have one single layer of sponge. Add half of the cream mixture on to and spread evenly with a spatula or spoon. Repeat with another layer of coffee dipped ladyfinger sponges and then add the remaining cream on top. Cover and refrigerate for at least 3 hours or preferably overnight.
• Before serving dust cocoa powder on top. Slice, serve and enjoy!

This recipe was found on okonomikitchen.com