Millionaire’s Tiramisu with Chocolate Salted Caramel: The Ultimate Indulgent Dessert

There’s tiramisu, and then there’s Millionaire’s Tiramisu. I’ve spent years perfecting traditional tiramisu recipes, but this decadent version takes the classic Italian dessert to an entirely new level of luxury. By incorporating elements of millionaire’s shortbread—that irresistible combination of shortbread, caramel, and chocolate—this dessert transforms into something truly special that will have your guests talking for weeks afterward.

The first time I served this at a dinner party, the room fell silent as everyone took their first bite. That momentary hush, followed by exclamations of delight, told me I’d created something extraordinary. The rich coffee-soaked ladyfingers layered with mascarpone cream are familiar territory for tiramisu lovers, but the addition of salted caramel and dark chocolate elevates this dessert from merely delicious to absolutely unforgettable.

Whether you’re planning a special celebration or simply want to treat yourself to something extraordinary, this Millionaire’s Tiramisu delivers a truly indulgent experience that’s worth every calorie.

What Makes This Tiramisu Special

This isn’t your standard coffee-flavored Italian dessert. My Millionaire’s Tiramisu combines the best elements of two beloved desserts:

• Classic Tiramisu Elements: Coffee-soaked ladyfingers and mascarpone cream
• Millionaire’s Shortbread Inspiration: Layers of salted caramel and rich chocolate ganache
• Textural Contrasts: Soft, creamy layers against snappy chocolate and buttery caramel
• Flavor Complexity: The bitter notes of coffee and chocolate balance perfectly with the sweet caramel and creamy mascarpone

The result is a dessert that feels both familiar and excitingly new—comfort food dressed in couture.

Ingredients You’ll Need

For the Mascarpone Cream:

• 6 large egg yolks
• 1 cup granulated sugar, divided
• 3 tablespoons dark rum (optional)
• 2 pounds (900g) mascarpone cheese, room temperature
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Coffee Soak:

• 2 cups strong espresso or very strong brewed coffee, cooled
• ¼ cup dark rum (optional)
• 2 tablespoons granulated sugar

For the Salted Caramel Layer:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed and at room temperature
• ½ cup heavy cream, warm
• 1½ teaspoons flaky sea salt
• 1 teaspoon vanilla extract

For the Chocolate Ganache Layer:

• 8 ounces (225g) high-quality dark chocolate (70% cocoa), finely chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• Pinch of salt

Additional Components:

• 40-48 ladyfingers (savoiardi biscuits)
• Cocoa powder for dusting
• 1 ounce dark chocolate curls or shavings for garnish
• Flaky sea salt for sprinkling

Essential Equipment

Before diving into this recipe, make sure you have:

• 9×13-inch glass or ceramic baking dish (clear sides are ideal for seeing the beautiful layers)
• Stand mixer or electric hand mixer
• Several mixing bowls of various sizes
• Rubber spatulas
• Whisk
• Saucepan for making caramel and ganache
• Candy thermometer (helpful but not absolutely necessary for the caramel)
• Fine mesh sieve (for straining the caramel if needed)
• Offset spatula for smooth spreading
• Measuring cups and spoons

Step-by-Step Instructions

Preparing the Mascarpone Cream

1. In a heat-proof bowl set over a pot of simmering water (double boiler), whisk together egg yolks and ½ cup of sugar until the mixture reaches 160°F (71°C) or is thick enough to coat the back of a spoon. This pasteurizes the eggs.
2. Remove from heat and whisk vigorously for 2-3 minutes until lighter in color and slightly cooled.
3. Whisk in the rum if using, then set aside to cool completely.
4. In a large bowl, beat the mascarpone with a spatula just until smooth. Be careful not to overmix or it may separate.
5. Gently fold the cooled egg mixture into the mascarpone until just combined.
6. In a separate bowl, whip the heavy cream, remaining ½ cup sugar, vanilla, and pinch of salt until stiff peaks form.
7. Carefully fold the whipped cream into the mascarpone mixture in three additions, maintaining as much air as possible. The final cream should be smooth and light.

Making the Salted Caramel

1. In a medium saucepan with a heavy bottom, spread the sugar in an even layer and heat over medium-high heat. Do not stir immediately.
2. As the sugar begins to melt around the edges, gently push the melted sugar toward the center with a heat-resistant silicone spatula.
3. Once most of the sugar has melted, you can gently stir to help the remaining crystals dissolve. The caramel should be a deep amber color.
4. Carefully add the butter (it will bubble vigorously) and stir until completely melted and incorporated.
5. Slowly pour in the warm heavy cream while stirring constantly. The mixture will bubble up again.
6. Continue cooking for 1 minute, stirring constantly.
7. Remove from heat and stir in the sea salt and vanilla extract.
8. Pour into a heat-proof container and allow to cool until thick but still pourable, about 30-40 minutes at room temperature or 15-20 minutes in the refrigerator.

Creating the Chocolate Ganache

1. Place the finely chopped chocolate in a medium heat-proof bowl.
2. In a small saucepan, bring the heavy cream just to a simmer over medium heat.
3. Pour the hot cream over the chocolate and let sit undisturbed for 1-2 minutes.
4. Gently stir with a spatula until the chocolate is completely melted and the mixture is smooth.
5. Add the butter and pinch of salt, stirring until fully incorporated and glossy.
6. Allow to cool until thickened but still spreadable, stirring occasionally.

Preparing the Coffee Soak

1. In a shallow dish, combine the cooled espresso or coffee, rum (if using), and sugar. Stir until the sugar dissolves completely.

Assembling the Tiramisu

1. Quickly dip each ladyfinger into the coffee mixture, about 1 second per side. They should be moist but not soggy.
2. Arrange a layer of soaked ladyfingers in the bottom of your 9×13-inch dish, breaking them if necessary to fit.
3. Spread one-third of the mascarpone cream over the ladyfingers in an even layer.
4. Drizzle half of the cooled salted caramel over the mascarpone layer. Use an offset spatula to spread it gently without disturbing the cream below.
5. Pour half of the chocolate ganache over the caramel and spread in a thin, even layer.
6. Add another layer of coffee-soaked ladyfingers.
7. Spread another third of the mascarpone cream.
8. Repeat with the remaining caramel and chocolate ganache.
9. Add a final layer of soaked ladyfingers, and then top with the remaining mascarpone cream, spreading it smooth.
10. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Final Touches

1. Just before serving, dust the top generously with cocoa powder using a fine mesh sieve.
2. Sprinkle with chocolate curls or shavings.
3. Add a light dusting of flaky sea salt for that perfect sweet-salty balance.

Detailed Nutritional Information

The following nutritional table provides a comprehensive breakdown of this indulgent dessert. Please note that these values are approximate and based on using all ingredients listed, including the optional rum.

Make-Ahead and Storage Tips

This dessert actually improves with time as the flavors meld together, making it perfect for entertaining:

• Make-Ahead Timeline: Prepare 1-2 days before serving for optimal flavor development
• Refrigerator Storage: Keep covered for up to 4 days
• Freezing: Individual portions can be frozen for up to 1 month. Wrap tightly in plastic wrap and then aluminum foil
• Thawing: Transfer frozen portions to the refrigerator to thaw overnight

Common Questions and Troubleshooting

Q: Can I make this without alcohol? Yes! Simply omit the rum from both the coffee soak and the mascarpone cream. The dessert will still be delicious, though slightly less complex in flavor. You can add 1 teaspoon of vanilla extract to the coffee soak as an alternative.

Q: My caramel crystallized. What went wrong? The most common issue is stirring too early or having sugar crystals on the side of the pan. Try not stirring until the sugar begins to melt around the edges, and brush the sides of the pan with a wet pastry brush to dissolve any crystals that form.

Q: My mascarpone mixture curdled. How can I fix it? This typically happens when the mascarpone is too cold or is overbeaten. To prevent this, ensure all ingredients are at room temperature before starting. If it does curdle, sometimes gently warming the mixture over a double boiler while whisking can help it come back together.

Q: How do I know when my caramel is the right color? The perfect caramel should be a deep amber color, similar to a copper penny. If it’s too light, it will be overly sweet; if it’s too dark, it will taste bitter.

Q: Can I use decaffeinated coffee? Absolutely! Decaf espresso or strong brewed decaf coffee works perfectly with no difference in flavor.

Q: How long should I soak the ladyfingers? Just a quick dip, about 1 second per side. They’ll continue to absorb moisture as the tiramisu sets in the refrigerator. If they’re too soggy initially, your dessert may become too wet.

Q: Can I use store-bought caramel sauce to save time? While homemade caramel provides the best flavor, in a pinch you can use a high-quality store-bought salted caramel sauce. Just be sure to warm it slightly so it’s pourable for assembly.

Serving Suggestions

The richness of this Millionaire’s Tiramisu makes it a showstopping dessert that deserves special presentation:

• Serve in clear glasses or cut into neat squares to showcase the beautiful layers
• Pair with a demitasse of espresso to enhance the coffee notes
• Offer a small glass of Vin Santo or Marsala for traditional Italian pairing
• For a non-alcoholic accompaniment, try a sparkling water with a twist of orange
• If serving for a special occasion, add a small edible gold leaf to truly embrace the “millionaire” theme
• For a family-style dessert, bring the whole dish to the table and serve with a wide cake server

Variations to Try

While this Millionaire’s Tiramisu is spectacular as written, you can customize it to your taste:

• Orange-Infused: Add orange zest to the mascarpone cream and a splash of orange liqueur to the coffee soak
• Nutty Version: Sprinkle chopped toasted hazelnuts between layers
• Baileys Lover’s: Replace the rum with Baileys Irish Cream
• Berry Addition: Add a layer of macerated berries between the mascarpone layers in summer
• Spiced Variation: Add a pinch of cinnamon and cardamom to the coffee soak for a warming spice note
• White Chocolate: Substitute white chocolate for the dark chocolate ganache for a sweeter, more mellow flavor

The History Behind This Fusion Dessert

Traditional tiramisu originated in the Veneto region of Italy in the 1960s, quickly becoming one of the world’s most beloved desserts. Its name translates to “pick me up” or “lift me up,” referring to the energizing effects of its coffee and sugar.

Millionaire’s shortbread (also known as caramel slices or caramel shortcake) has Scottish roots dating back to the early 20th century. The “millionaire” moniker refers to the richness of the ingredients.

By combining these two beloved desserts, we create something that honors both traditions while creating an entirely new experience. The bitter notes from the coffee and dark chocolate balance perfectly with the sweet caramel and creamy mascarpone, creating a dessert that feels both nostalgic and innovative.

Why This Recipe Works

I’ve tested this recipe countless times to ensure it’s foolproof and delivers spectacular results:

• The proportion of mascarpone to cream creates the perfect texture—rich yet light
• Pasteurizing the egg yolks ensures food safety without compromising texture
• Allowing the dessert to set overnight gives the flavors time to meld perfectly
• The salted caramel provides a contrasting note to the bitter coffee and chocolate
• Using high-quality chocolate (70% cocoa) prevents the dessert from becoming cloyingly sweet

Each component plays an essential role in the final dessert, creating something that’s greater than the sum of its already-impressive parts.

Final Tips for Success

After making this dessert dozens of times, here are my top tips for guaranteed success:

1. Quality matters: Use the best mascarpone, chocolate, and coffee you can afford—they’re the backbone of this recipe
2. Temperature control: Ensure ingredients like mascarpone and butter are at the proper temperature before using
3. Patience pays off: Allow proper time for cooling components and chilling the assembled dessert
4. Balance is key: The contrast between bitter, sweet, and salty makes this dessert special
5. Visual appeal: Take time with the layers to create a beautiful cross-section when served

Remember that tiramisu is a labor of love, and this millionaire’s version even more so. The time invested results in a truly unforgettable dessert experience that’s worth every minute of preparation.

Questions and Answers

Q: I don’t have a double boiler for the egg mixture. What can I use instead? You can create your own by placing a heat-proof bowl over a pot with about an inch of simmering water. Just make sure the bottom of the bowl doesn’t touch the water. Keep the heat medium-low and whisk constantly.

Q: Can I make individual servings instead of one large dish? Absolutely! This works beautifully in individual glasses or ramekins. The assembly process is the same, just scaled down. This is especially elegant for dinner parties.

Q: How far in advance can I make this dessert? For optimal flavor and texture, make it 1-2 days before serving. The tiramisu will continue to develop flavor as it sits in the refrigerator.

**Q: Is there a lighter version I can make?