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HERSHEY'S CHIPITS Sea Salt Caramel Tiramisu Recipe

hersheys chipits sea salt caramel tiramisu recipe

Details

Timing
Timing
Total:
Yields:
9 servings

Love something salty sweet? Look no further with this delicious Sea Salt Caramel Tiramisu recipe made with HERSHEY'S CHIPITS. Try this salty twist today!

Ingredients & Directions

COOK TIME
3 minutes
Chill Time
4 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2 1/2 cups
    strong brewed coffee or espresso (625 mL)
  • 1 tbsp
    granulated sugar (15 mL)
  • 1 1/2 cups
    HERSHEY'S CHIPITS Sea Salt Caramel Chips, divided (375 mL)
  • 1 tub (16 oz)
    mascarpone cheese (500 g)
  • 1 cup
    store-bought prepared vanilla pudding (250 mL)
  • 1 cup
    35% whipping cream (250 mL)
  • 1 cup
    icing sugar (50 mL)
  • 1 pkg (16 oz)
    ladyfingers cookies or savoiardi biscuits (500 g)
  • 1/4 tsp
    ground cinnamon (1 mL)

Directions

Equipment Needed 
stovetop Stovetop
saucepan Saucepan
heatproof bowl Heatproof Bowl
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
baking dish 13x9-inch (33x23 cm) Baking Dish
refrigerator Refrigerator
1

Stir together brewed coffee and sugar until sugar dissolves. Cool completely and set aside.

2

Melt 1 cup (250 mL) caramel chips in heatproof bowl set over barely simmering water. (Alternatively, melt in microwave-safe bowl in microwave on Medium heat, stirring every 30 seconds for 2 to 3 minutes.) Cool to room temperature.

3

Beat mascarpone cheese using electric mixer until light and fluffy. Beat in vanilla pudding and melted caramel chips until smooth and blended.

4

Beat whipping cream and icing sugar in separate bowl until stiff peaks start to form. Fold into mascarpone mixture in 2 additions.

5

Dip cookies, one at a time, in coffee; arrange half of the cookies in single layer in bottom of 13x9-inch (3 L) baking dish. Spread half of the mascarpone mixture evenly over cookies. Repeat layers.

Tip

Spike coffee with coffee liqueur or your favourite liqueur by substituting 1/2 cup (125 mL) liqueur for 1/2 cup (125 mL) of the brewed coffee.

Dip ladyfingers quickly – you don’t want to immerse the cookies in the coffee or they will get soggy.

6

Refrigerate for at least 4 to 6 hours before serving. Sprinkle with remaining caramel chips and cinnamon before serving.

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