Salted Caramel Chocolate Tiramisu

One of Italy’s most famed desserts made with creamy sweet Italian cheeses, bittersweet chocolate, rich and buttery caramel mousse… and a hint of sea salt! We suggest preparing the night before.

  • Prep Time

    30 min

  • Cook Time

    20 min

  • Total Time

    3hr 50min

  • Servings


  • Recipe Category Dessert

  • Cuisine American-Italian

  • Level Roll Up Your Sleeves

Recipe by:: DeLallo



  • In a 1.5L saucepan, combine the sugar and water. Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear.
  • Turn the heat up to medium and allow the syrup to come to a boil.
  • After about 5 minutes, the syrup will start to color at the edges. Using a whisk, gently whisk the caramel occasionally while allowing the caramel to reach a dark amber color.
  • Turn the heat down to low and add the cubed butter and whisk until incorporated, 1-2 minutes.
  • Turn the heat back up to medium high and slowly drizzle in the cream, whisking continuously. Once all the cream has been added, whisk in the salt.
  • Once the salt is incorporated, turn the heat down, stop whisking and allow the caramel to cook for 1 minute.
  • Pour the salted caramel in a medium-sized heatproof bowl and add the chopped chocolate. Allow the chocolate to melt, then add 1 tablespoon espresso powder and whisk until smooth and shiny. Set aside to cool to room temperature.
  • Once the chocolate mixture has cooled to room temperature, whisk in the egg yolks.
  • In another medium-sized bowl, beat the egg whites using a hand mixer fitted with the whisk attachments until they hold stiff peaks.
  • Using a big spoon, gently fold one third of the egg whites into the chocolate mixture. Once the mixture is smooth, fold in the remaining two third of egg white.
  • In the bowl of a stand mixer fitted with the whip attachment, combine the mascarpone, cream, sugar, vanilla, and salt.
  • Whip on high until soft peaks form.
  • In a shallow bowl, stir the 4 tablespoons espresso powder into the hot water. Once dissolved, quickly dip each ladyfinger into the coffee to wet both sides of the cookie. Do not soak.
  • Arrange a layer of ladyfingers on the bottom of a 9” pie pan.
  • Spread the mousse on top of the ladyfinger crust then top with a thick layer of of the homemade whipped cream.
  • Chill at least 3 hours and up to 1 day before serving.

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