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HERSHEY'S CHIPITS Sea Salt Caramel Tiramisu Recipe


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

3 minutes
Chill Time
4 hours


Prevent your screen from going dark while you bake.


  • 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)


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

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


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.


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


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


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.


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.


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