Salted Caramel Chocolate Tiramisu

Ingredients

½ cup granulated sugar

2 tablespoons of water

⅓ cup + 1 teaspoon unsalted butter, cubed

¾ cup heavy cream

a pinch of table salt

1 tablespoon DeLallo Instant Espresso Coffee Powder

4.2 ounces dark chocolate, chopped

3 large eggs, divided

½ cup (4 ounces) mascarpone

½ cup plus 2 tablespoons cold heavy cream or whipping cream

1 tablespoon organic granulated sugar

½ teaspoon vanilla extract

1 pinch salt

4 tablespoons DeLallo Instant Espresso Coffee Powder

1 cup of hot water

(7.06-ounce) package DeLallo Savoiardi Ladyfingers

Directions

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.