Description
A decadent, eggless twist on the classic tiramisu with layers of espresso-soaked chocolate sponge, salted caramel, shortbread biscuit crumbs, and rich mascarpone cream. Perfect for any occasion, and ideal for those following an egg-free diet.
Ingredients
Units
Scale
- For the chocolate sponge:
- 110g self-raising flour
- 1/4 tsp baking powder
- 30g cocoa powder
- 15g cornflour (cornstarch)
- 90g caster sugar
- 1/8 tsp salt
- 165ml full-fat milk, room temperature
- 1 tsp distilled white vinegar or apple cider vinegar
- 1 tsp vanilla extract
- 35ml any flavourless oil
- For the espresso:
- 20g instant espresso powder
- 450ml hot water (not boiling)
- Optional: 150ml dark rum, whiskey, or Irish cream liqueur (for a celebratory twist)
- You will also need:
- 100g shortbread biscuits
- 250g full-fat mascarpone (room temperature)
- 600ml double cream (room temperature)
- 3 tbsp icing sugar (confectioner’s 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
- To make the chocolate sponge: Preheat the oven to 170ºC fan/340ºF. Grease and line a 20 x 3.5 x 31.5cm cake tin or traybake tin with baking parchment. In a jug, beat together the milk, vinegar, vanilla, and oil. Allow to stand for 5 minutes.
- Sift the flour, baking powder, cocoa powder, cornflour, sugar, and salt into a large bowl. Add the milk mixture and whisk until smooth (60-90 seconds). Do not overmix.
- Bake for 18-20 minutes, or until springy to the touch. Cool for 10 minutes in the tin before transferring to a wire rack to cool completely. Once cool, peel off the parchment and slice into 12 equal rectangles.
- To make the espresso: In a bowl, stir together instant espresso powder, hot water, and liqueur (if using). Set aside.
- To prepare the shortbread: Use a rolling pin to break the shortbread biscuits into large, pebbly crumbs. Set aside.
- To prepare the caramel: Microwave the caramel in a microwave-safe bowl for 30-40 seconds to loosen it, then stir in the sea salt.
- To make the mascarpone cream: Beat the mascarpone, double cream, and icing sugar together. It will initially be lumpy but will thicken in about 1-2 minutes. Be careful not to over-beat.
- To assemble the Millionaire’s Tiramisu: Take a large, deep dish (about 30cm wide x 5cm deep). Soak one sponge rectangle at a time in the espresso mixture (about 5 seconds) and layer in the dish (you will use about 6 sponge rectangles). Spread half of the mascarpone cream over the sponge, then top with half of the shortbread crumbs and half of the caramel. Repeat the layers, finishing with a layer of caramel on top.
Notes
- Make this dessert a day ahead for the best flavor and texture.
- Feel free to add dark rum, whiskey, or Irish cream liqueur to the espresso for a festive touch.
- Store the tiramisu in the fridge overnight to allow the flavors to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg