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Millionaire’s Tiramisu Recipe

Millionaire’s Tiramisu Recipe
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★★★★★

4.8 from 9 reviews

Millionaire’s Tiramisu is a decadent twist on the classic Italian dessert, featuring a rich chocolate sponge soaked in espresso and optionally spiked with a touch of liqueur. Layered with velvety mascarpone cream, salted caramel, and crunchy shortbread biscuits, this dessert combines complex textures and flavors for a truly indulgent treat perfect for special occasions.

Ingredients

Scale

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 (e.g., vegetable or canola oil)

Espresso Mixture

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

Mascarpone Cream

  • 250g full-fat mascarpone (room temperature)
  • 600ml double cream (room temperature)
  • 3 tbsp icing sugar (confectioner’s sugar)

Finishing and Assembly

  • 225g caramel (e.g., Carnation caramel or dulce de leche)
  • 1 tsp fleur de sel or flaky sea salt
  • 100g shortbread biscuits, crumbled into coarse pieces
  • 2 tbsp cocoa powder (for dusting)

Instructions

  1. Make the Chocolate Sponge: Preheat your oven to 170°C (340°F). Grease and line a 20 x 3.5 x 31.5cm cake tin with baking parchment. In a jug, mix the milk, vinegar, vanilla extract, and oil; let stand for 5 minutes to curdle. Sift together self-raising flour, baking powder, cocoa powder, cornflour, caster sugar, and salt in a large bowl. Pour wet mixture into dry ingredients and whisk gently until smooth. Pour into the tin, smooth the surface, and bake for 18–20 minutes until springy and a skewer inserted comes out clean. Cool for 10 minutes in the tin, then on a wire rack. Slice cooled sponge into 12 rectangles.
  2. Prepare the Espresso Mixture: Dissolve instant espresso powder in hot water. For an adult version, replace 150ml water with your choice of dark rum, whiskey, or Irish cream liqueur. Cool to room temperature before use.
  3. Make the Mascarpone Cream: Combine mascarpone, double cream, and icing sugar in a bowl. Whisk with an electric mixer or by hand until thick, smooth, and velvety (2–3 minutes). If too thick, loosen with a tablespoon of milk.
  4. Assemble the Millionaire’s Tiramisu: In a deep dish about 30cm wide and 5cm deep, dip each chocolate sponge piece into the espresso mixture for 5 seconds without oversaturating. Arrange six pieces in a single layer. Spread half the mascarpone cream over the sponge, sprinkle half the crumbled shortbread biscuits, then half the salted caramel. Repeat the layering with remaining sponge, cream, biscuits, and caramel. Dust the top evenly with cocoa powder using a fine sieve.
  5. Let the Tiramisu Set: Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours or overnight. This resting time allows flavors to meld and texture to firm up, making clean slicing easier.

Notes

  • Use room temperature ingredients for best mixing results.
  • Do not overmix the sponge batter to keep it airy and light.
  • The vinegar in the milk mixture acts as a buttermilk substitute to tenderize the sponge.
  • Adjust the espresso liqueur amount or omit for a non-alcoholic version.
  • The tiramisu is best served chilled and can be stored in the refrigerator for up to 2 days.
  • If the mascarpone cream is too thick after beating, add a small amount of milk to adjust consistency.
  • Shortbread biscuits add a delightful crunch, but you can substitute with digestive biscuits if preferred.

Nutrition

Keywords: Millionaire’s Tiramisu, chocolate tiramisu, mascarpone dessert, caramel tiramisu, layered dessert, espresso soaked sponge

Find it online: https://servedbynora.com/millionaires-tiramisu-recipe/