Ingredients

2 cups heavy whipping cream
¼ cup confectioners’ sugar
2 (8-ounce) containers mascarpone cheese, softened
Chocolate Ladyfingers (recipe follows)
½ cup espresso or strong brewed coffee, cooled
1½ cups caramel ice-cream topping
Garnish: grated chocolate, caramel ice-cream topping

Directions

Chocolate-Caramel Tiramisu
Makes 4 to 6 servings

2 cups heavy whipping cream
¼ cup confectioners’ sugar
2 (8-ounce) containers
mascarpone cheese, softened
Chocolate Ladyfingers (recipe
follows)
½ cup espresso or strong brewed
coffee, cooled
1½ cups caramel ice-cream topping
Garnish: grated chocolate, caramel
ice-cream topping

1. In a large bowl, beat cream at medium-high speed with a mixer until thickened. Gradually add confectioners’ sugar, beating until stiff peaks form. Add mascarpone cheese, beating just until combined.
2. In each individual serving dish, place 1 ladyfinger, flat side up. Brush ladyfinger with espresso. Top with cream mixture and caramel topping. Repeat layers as desired. Garnish with grated chocolate and caramel topping, if desired.

Chocolate Ladyfingers
Makes about 2½ dozen

²/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
7 eggs at room temperature,
separated
¾ cup sugar, divided

1. Preheat oven to 375˚. Line baking sheets with parchment paper.
2. In a small bowl, sift flour and cocoa together.
3. In a large bowl, beat egg whites at high speed with a mixer until soft peaks form. Gradually add ½ cup sugar, beating until stiff peaks form.
4. In a medium bowl, beat egg yolks and remaining ¼ cup sugar at high speed with a mixer until thick and pale. Gently fold egg yolks into egg whites. Gently fold flour mixture into egg mixture.
5. Using a large round tip, pipe batter in 3-inch lengths onto prepared baking sheets. Bake for 8 to 10 minutes or until ladyfingers spring back gently when touched. Let cool completely.

Recipe Courtesy of Cooking with Paula Deen Magazine