Dulce de Leche Tiramisu

Dulce de leche tiramisu is a rich and indulgent twist on the classic Italian dessert. This version combines layers of espresso-soaked ladyfingers, a creamy mascarpone mixture, and the caramel-like sweetness of dulce de leche. Perfect for special occasions or whenever you crave a decadent no-bake treat.

Why You’ll Love This Recipe

• Rich and Creamy – The perfect balance of coffee, mascarpone, and dulce de leche.
• No-Bake Dessert – A simple yet impressive dessert that requires no oven.
• Make-Ahead Friendly – Tastes even better after chilling overnight.
• Unique Twist – A caramelized upgrade to the traditional tiramisu.
• Crowd-Pleaser – Loved by coffee and caramel fans alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup brewed espresso (cooled)
• 2 tbsp coffee liqueur (optional)
• 8 oz mascarpone cheese (room temperature)
• 1 cup heavy cream
• ½ cup dulce de leche (plus extra for drizzling)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies
• Cocoa powder (for dusting)

Directions

1. Prepare the coffee mixture – In a shallow bowl, mix the brewed espresso with coffee liqueur (if using). Set aside.
2. Make the mascarpone filling – In a mixing bowl, beat the mascarpone, dulce de leche, sugar, and vanilla extract until smooth.
3. Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the mascarpone mixture.
4. Assemble the layers – Quickly dip each ladyfinger into the espresso mixture and layer them in a serving dish. Spread half of the mascarpone filling over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining filling.
5. Chill – Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavor.
6. Serve – Before serving, dust with cocoa powder and drizzle with extra dulce de leche.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Chilling Time: 4 hours (minimum)
• Total Time: 4 hours 20 minutes

Variations

• Alcohol-Free – Skip the coffee liqueur for a non-alcoholic version.
• Extra Caramel Flavor – Swirl additional dulce de leche between layers for more sweetness.
• Chocolate Twist – Add a layer of grated chocolate for a richer taste.
• Nutty Addition – Sprinkle chopped toasted nuts between layers for crunch.
• Single-Serving Option – Assemble in individual cups for easy serving.

Storage/Reheating

• Storage – Keep covered in the refrigerator for up to 3 days.
• Freezing – Can be frozen for up to a month. Thaw in the fridge overnight before serving.
• Reheating – Not needed, as tiramisu is best served chilled.

FAQs

Can I make dulce de leche tiramisu in advance?

Yes, it’s best made a day ahead to allow the flavors to meld.

What can I use instead of mascarpone?

Cream cheese can be used, but mascarpone gives the best creamy texture.

Can I skip the coffee?

Yes, use warm milk or a caramel-flavored drink for a non-coffee version.

How do I make homemade dulce de leche?

Simmer a can of sweetened condensed milk for about 2–3 hours until caramelized.

What type of ladyfingers should I use?

Use crisp Savoiardi ladyfingers, as they soak up the espresso without getting too soggy.

Can I add cinnamon to the recipe?

Yes, a pinch of cinnamon pairs well with the dulce de leche.

How do I prevent soggy tiramisu?

Dip the ladyfingers quickly in the coffee mixture to avoid oversaturation.

Can I make this dessert gluten-free?

Yes, use gluten-free ladyfingers.

What’s the best way to drizzle dulce de leche?

Warm it slightly so it pours smoothly over the tiramisu.

Can I use whipped topping instead of heavy cream?

For the best texture, use fresh whipped cream, but whipped topping can be a shortcut.

Conclusion

Dulce de leche tiramisu is an irresistible fusion of Italian tradition and caramelized sweetness. With its creamy texture and deep flavors, it’s a perfect make-ahead dessert for any gathering. Whether you enjoy it with coffee or on its own, this unique tiramisu variation is sure to impress!