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Dulce de Leche Tiramisu

Dulce de Leche Tiramisu

  • Makes: 12 servings  
  • Preparation Time: 25 minutes (including assembly) 
  • Chilling Time: 4 hours 

Ingredients

2 cups 500ml Folgers Classic Roast® Coffee, brewed, cold

1 lb 454g container mascarpone cheese

1 can 300ml Eagle Brand Dulce de Leche Caramel Flavoured Sauce

1 cup 250ml whipping cream

1 tsp 5ml pure vanilla extract

1 cup 250ml butterscotch chips, melted and cooled

36-40 Italian ladyfinger cookies

Directions

  1 Place cold coffee in a shallow bowl. Reserve.

  2 In a separate bowl, beat mascarpone cheese and caramel flavoured sauce until well combined. Reserve.

  3 Whip cream in a large bowl until it holds stiff peaks. Add vanilla into whipping cream. Gently fold into reserved mascarpone mixture until combined.  Lightly swirl in melted and cooled butterscotch chips.

  4 Dipping both sides of each ladyfinger cookie into cold coffee, line bottom of a 9” x 13” (3L) baking dish with 18 ladyfingers in 3 rows, trimming edges if necessary. Spread half the filling, about 2 cups (500mL) on top. Dip remaining ladyfinger cookies in coffee and arrange over filling in pan. Spread remaining filling on top.
Chill, covered in plastic wrap, at least 4 hours.

Tip(s)

Keep extra Eagle Brand Dulce de Leche Caramel Flavoured Sauce to drizzle over Tiramisu before serving. Refrigerate extra caramel sauce in an air tight container. For a quick dessert you can drizzle over yogurt and fruit or simply use as a dipping sauce for fruit.
Tiramisu can be refrigerated for up to 2 days.
You can find mascarpone cheese in the dairy section of your grocery store.
Look for the ladyfingers in the cookie aisle.


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