Salted Chocolate Caramel Tiramisu
Serves 8 to 10
Whether there is one correct way to build a tiramisu is entirely up for debate, and rightly so, it deserves to be a personal thing. This version stays close to tradition, with the one very good addition of The Larder's Salted Chocolate Caramel Sauce, drizzled between the layers where it has every chance to soak in. Make the sponge from scratch when you have the time, or reach for good quality lady fingers when you don't, follow everything else properly and the result will land in exactly the same place.
For the sponge (or use quality lady fingers)
6 egg whites
6 egg yolks
10 tbsp caster sugar
150g plain flour, sifted
For the coffee mix
750ml espresso coffee (good quality instant is fine)
marsala, to taste
sugar, to taste
For the cream filling
3 eggs
6 tbsp caster sugar
250g mascarpone
310g thickened cream
1 jar The Larder's Salted Chocolate Caramel Sauce
To finish
flaky sea salt
cocoa powder, for dusting
Method
If making the sponge
Line two baking sheets with baking paper and heat the oven to 160°C. Using a stand mixer fitted with the whisk attachment, beat the egg whites with half the sugar until firm peaks form and the sugar has fully dissolved. Set aside.
In the same bowl, whisk the yolks with the remaining sugar until doubled in volume, the sugar dissolved, and the mixture falls from the whisk in a thick, ribbon-like trail.
Using a spatula, fold the egg whites through the yolk mixture gently, taking care not to overmix and knock out the air. Before it is fully combined, add the flour and continue folding it through until smooth.
Divide the mixture evenly between the two trays. Do not tap the trays on the bench to level them, this will only deflate the sponge. Use a cranked spatula to spread it out as evenly as you can by hand. Bake immediately for 20 minutes, then leave to cool completely, undisturbed.
*If you’re using lady fingers, buy 1 or 2 more packets than you think, the keep well and the last thing you want is to fall short.
For the coffee mix
Make the coffee as you normally would, then stir through marsala and sugar until you reach a flavour you're happy with.
For the cream
With the whisk attachment again, beat the eggs and sugar together until doubled in volume, thick, and glossy. Add the cream and mascarpone and whip until stiff, watching closely, you want the texture of a good whipped cream, not underwhipped and not grainy from going too far.
To assemble
Lay a layer of sponge or lady fingers across the base of your serving dish, fitting the pieces snugly with no gaps. Generously ladle the coffee mix over the top, making sure every piece gets a proper soak. Spread a layer of the cream over the top, edge to edge. Drizzle over the caramel sauce and finish with a scattering of flaky sea salt. Dust with cocoa powder, then repeat the whole sequence for a second layer.
Leave to set in the fridge, overnight for the best result, or a minimum of 3 hours if patience is not on the table today.
*Dunk the individual sponge fingers into the cold coffee mix quickly before placing in your serving bowl. Once you fully completed the layer of sponge, go back and spoon over some coffee onto any dry spots - the sponge will soak this up over night!