As soon as my friend introduced this dish at the event, I was compelled to say, ‘I need to recreate this right away,’ and it was absolutely worth it.

Servings: 8 servings

1 cup heavy cream
1 cup mascarpone cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup strong brewed espresso, cooled
3 tablespoons coffee liqueur (optional)
24 ladyfingers
1/4 cup cocoa powder, for dusting
1 cup caramel sauce, store-bought or homemade

In a mixing bowl, whip the heavy cream until soft peaks form.

In another bowl, mix together mascarpone cheese, sugar, and vanilla extract until smooth.

Gently fold the whipped cream into the mascarpone mixture until fully combined.

In a shallow dish, combine the cooled espresso and coffee liqueur.

Quickly dip each ladyfinger into the espresso mixture and layer them in the bottom of a 9×13 inch dish.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat the process with another layer of espresso-dipped ladyfingers and the remaining mascarpone mixture.

Cover the dish and refrigerate for at least 4 hours, or overnight for best results.

Before serving, dust the top with cocoa powder.

Drizzle the caramel sauce generously over the tiramisu, allowing it to cascade down the sides.

For a kid-friendly version, you can omit the coffee liqueur and use decaffeinated espresso. If you’re looking for a gluten-free option, substitute the ladyfingers with gluten-free cookies. For a different flavor profile, add a layer of sliced bananas or strawberries between the ladyfingers and mascarpone mixture. If you’re a chocolate lover, you can add chocolate shavings on top of the caramel drizzle for an extra indulgent touch.