Dulce De Leche Tiramisu

• egg yolks↗6
• granulated sugar↗0.75 cup
• mascarpone↗1.5 cup

  see notes

• heavy cream↗1.5 cup
• dulce de leche0.25 cup

  I use this canned dulce de leche, which I buy at Target or Cub Foods

• pinch of salt

  to taste

• soft ladyfingers4.4

  two 4.4-ounce boxes (I am very loyal to St. Michel soft ladyfingers - absolutely perfect with a little sugar crunch on top)

• strong coffee or espresso↗2 cup

  can be decaf but highly recommend that it is rich, dark, and strong

• cocoa powder↗0.5 cup
• chocolate bar

  for shaving / topping

Step-by-step instructions

1. 1

   Mix Bowl 1: Mix egg yolks and sugar with electric mixer until smooth. The mixture should “ribbon” off the end of the beaters in a silky, steady stream. Make it look smooth and creamy, basically. Add the mascarpone cheese and beat again until combined.

2. 2

   Mix Bowl 2: Beat the heavy whipping cream on high for 1-2 minutes until you get whipped cream. Add dulce de leche, mix again, and add a pinch of salt to taste.

3. 3

   Combine Bowls: Fold whipped cream into the egg and mascarpone mixture. WARNING: IT WILL BE DIVINE.

4. 4

   Pan Prep: Grab an 11×7 pan (a 9×13 will work, as will honestly any shape or size of pan, but 11×7 is my favorite). Use a fine mesh strainer to dust the bottom of your pan with cocoa powder. This helps absorb excess moisture from the espresso so it doesn’t get too wet.

5. 5

   Layer: Dip ladyfingers very briefly in the espresso; turn to coat (I give a slow count of 3 while flipping each one – back side, front side, back side again and remove). You don’t want these in the espresso for a very long time ...

6. 6

   Fridge: Cover with plastic and transfer to the fride. Let it set for 4 hours minimum, but ideally 12-24 hours.

7. 7

   You’re Done! Yum! Cut and serve straight out of the fridge. Finish slices with more cocoa powder or chocolate shavings on top if you want. Absolutely incredible.