Salted Caramel Espresso Tiramisu

Submitted - Ben
Views - 454
Serves - Lots


1 cup pure cream
250g/8.83ozs mascarpone
1 cup Woolworths Gold salted caramel sauce
3 shots of Espresso, cold
12 savioardi sponge finger biscuits or 10cm leftover sponge cake
2 tablespoons cocoa powder


Step 1 - Whip the cream until soft peaks form and then whip the mascarpone with it until you get a smooth mix. Add the salted caramel and half of the espresso and whip until soft but still with some body and it holds a line.

Step 2 - Layer half of the sponge fingers onto the bottom of the tin (cut to fit the tin if necessary). Sprinkle the coffee over these. Smooth over half of the salted caramel mascarpone. Layer the remaining sponge finger biscuits, more coffee and the rest of the salted caramel mascarpone mix. Refrigerate for 24 hours (this is important to be able to slice the tiramisu). Sift cocoa powder on top before serving.