Millionaire’s Tiramisu Recipe

Introduction

Millionaire’s Tiramisu is a luxurious twist on the classic Italian dessert, combining rich chocolate sponge, salted caramel, and a creamy mascarpone layer. This indulgent treat offers a delightful harmony of flavors and textures that will impress any dessert lover.

Ingredients

• 110g self-raising flour
• ¼ tsp baking powder
• 30g cocoa powder
• 15g cornflour (cornstarch)
• 90g caster sugar
• ⅛ tsp salt
• 165ml full-fat milk (room temperature)
• 1 tsp distilled white vinegar or apple cider vinegar
• 1 tsp vanilla extract
• 35ml flavorless oil
• 20g instant espresso powder
• 450ml hot water (not boiling)
• Optional: 150ml dark rum, whiskey, or Irish cream liqueur
• 100g shortbread biscuits
• 250g full-fat mascarpone (room temperature)
• 600ml double cream (room temperature)
• 3 tbsp icing sugar
• 225g caramel (such as Carnation caramel or dulce de leche)
• 1 tsp fleur de sel (or any flaky sea salt)
• 2 tbsp cocoa powder (not drinking chocolate)

Instructions

1. Step 1: Preheat the oven to 170ºC fan (340ºF). Grease and line a 20 x 3.5 x 31.5cm cake tin with parchment paper.
2. Step 2: In a jug, beat together the milk, vinegar, vanilla extract, and oil. Let it stand for 5 minutes.
3. Step 3: Sift the self-raising flour, baking powder, cocoa powder, cornflour, caster sugar, and salt into a large bowl.
4. Step 4: Add the milk mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared tin.
5. Step 5: Bake for 18-20 minutes until the sponge is springy to the touch. Let it cool completely before removing from the tin.
6. Step 6: Stir the instant espresso powder and hot water together in a bowl. Add the optional liqueur if using. Set aside.
7. Step 7: Use a rolling pin to crush the shortbread biscuits into large, coarse crumbs. Set aside.
8. Step 8: Microwave the caramel for 30-40 seconds to loosen it, then stir in the fleur de sel. Allow it to cool.
9. Step 9: Beat the mascarpone, double cream, and icing sugar until thick and smooth. Be careful not to overbeat.
10. Step 10: Quickly dip pieces of the chocolate sponge into the espresso mixture and arrange a layer in the bottom of a deep dish.
11. Step 11: Spread half of the mascarpone cream over the sponge. Sprinkle with half the shortbread crumbs and drizzle half the salted caramel.
12. Step 12: Repeat the layers with the remaining sponge, mascarpone cream, shortbread crumbs, and caramel. Finish with a generous dusting of cocoa powder.
13. Step 13: Cover with cling film and refrigerate for at least 12 hours, up to 72 hours, before serving chilled.

Tips & Variations

• For a boozy touch, add your choice of dark rum, whiskey, or Irish cream liqueur to the espresso mixture.
• Use freshly brewed espresso if you prefer a stronger coffee flavor.
• Ensure mascarpone and cream are at room temperature to achieve a smooth, stable cream layer.
• Use flaky sea salt to balance the sweetness of the caramel and enhance the overall flavor.

Storage

Store the assembled tiramisu covered in the refrigerator for up to 3 days. The flavors develop beautifully over time. When ready to serve, simply remove from the fridge and enjoy chilled. Avoid freezing as it may affect the texture of the mascarpone cream and caramel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without alcohol?

Yes, the alcohol is optional and can be omitted entirely or replaced with extra espresso for a suitable non-alcoholic version.

How long should I soak the sponge in espresso?

Briefly dip the sponge pieces in the espresso mixture for just a second or two to avoid them becoming too soggy while still absorbing enough flavor.

Millionaire’s Tiramisu Recipe

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★★★★★

4.5 from 128 reviews

This Millionaire’s Tiramisu is a luxurious twist on the classic Italian dessert featuring a rich chocolate sponge soaked in espresso and optional liqueur, layered with creamy mascarpone, buttery shortbread crumbs, and salted caramel. The dessert is finished with a dusting of cocoa powder for an indulgent treat perfect for special occasions or elegant entertaining.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 12 hours 45 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Sponge

• 110g self-raising flour
• ¼ tsp baking powder
• 30g cocoa powder
• 15g cornflour (cornstarch)
• 90g caster sugar
• ⅛ tsp salt
• 165ml full-fat milk (room temperature)
• 1 tsp distilled white vinegar or apple cider vinegar
• 1 tsp vanilla extract
• 35ml flavorless oil

Espresso

• 20g instant espresso powder
• 450ml hot water (not boiling)
• Optional: 150ml dark rum, whiskey, or Irish cream liqueur

Pork Belly Sauce

• 100g shortbread biscuits
• 250g full-fat mascarpone (room temperature)
• 600ml double cream (room temperature)
• 3 tbsp icing sugar
• 225g caramel (such as Carnation caramel or dulce de leche)
• 1 tsp fleur de sel (or any flaky sea salt)
• 2 tbsp cocoa powder (not drinking chocolate)

Instructions

1. Make the Chocolate Sponge: Preheat your oven to 170ºC fan (340ºF). Grease and line a 20 x 3.5 x 31.5 cm cake tin with parchment paper. In a jug, beat together the milk, vinegar, vanilla extract, and oil and let it stand for 5 minutes. In a separate large bowl, sift together the flour, baking powder, cocoa powder, cornflour, sugar, and salt. Pour the milk mixture into the dry ingredients and whisk until smooth. Transfer the batter to the prepared tin and bake for 18-20 minutes until the sponge feels springy to the touch. Cool completely before removing from the tin.
2. Prepare the Espresso: In a bowl, stir the instant espresso powder into the hot water (not boiling). Add the optional dark rum, whiskey, or Irish cream liqueur if using. Set aside to cool.
3. Crush the Shortbread: Place the shortbread biscuits in a plastic bag or between baking sheets and use a rolling pin to crush them into large, coarse crumbs. Set aside for layering.
4. Melt and Stir the Salted Caramel: Microwave the caramel for 30-40 seconds to loosen it, then stir in the fleur de sel or flaky sea salt. Set aside to cool to room temperature.
5. Whip the Mascarpone Cream: Using an electric mixer, beat the mascarpone, double cream, and icing sugar together until thick and smooth. Take care not to overbeat to avoid splitting the cream.
6. Assemble the Tiramisu: Briefly dip slices of the chocolate sponge into the espresso mixture to soak, then layer them in the base of a deep dish. Spread half of the mascarpone cream over the sponge layer, sprinkle with half of the crushed shortbread, and drizzle half of the salted caramel over the top. Repeat the layering process, finishing with a generous dusting of cocoa powder.
7. Chill Before Serving: Cover the tiramisu with cling film and refrigerate for at least 12 hours, preferably up to 72 hours to allow the flavors to meld beautifully. Serve well chilled for best taste and texture.

Notes

• Use full-fat milk and cream for the creamiest result.
• Let the sponge cool completely before slicing and soaking to prevent it from becoming soggy.
• The optional liqueur adds a boozy depth but can be omitted for a non-alcoholic version.
• Do not overbeat the mascarpone cream to maintain a smooth texture.
• Refrigerate for at least 12 hours to achieve the best flavor and consistency.
• Use a good quality cocoa powder for dusting to enhance the chocolate flavor.

Keywords: Millionaire’s Tiramisu, tiramisu recipe, chocolate sponge tiramisu, mascarpone dessert, salted caramel tiramisu, layered dessert