Layers of espresso-soaked chocolate sponge, salted caramel, shortbread biscuit crumbs and rich mascarpone cream create the most deliciously decadent Millionaire’s Tiramisu.
This is an eggless tiramisu recipe without shop-bought sponge fingers, so anyone following an egg-free diet can enjoy it.
Add dark rum or whiskey to the espresso for a dessert that’s a little more celebratory.
Make this tiramisu a day ahead and allow to sit in the fridge overnight for the very best flavours and textures.
This Millionaire’s Tiramisu is…
- Eggless
- Nut free
- Free from shop-bought sponge fingers (made with egg)
- Perfect for parties and celebrations
What is Italian Tiramisu?
The traditional recipe for Italian Tiramisu is made with ladyfingers soaked in espresso and a liqueur or wine, such as Marsala.
These are covered with cream made with raw egg yolk, mascarpone and sugar. The fluffy, creamy dessert is finished off with cocoa powder.
What is Millionaire’s Tiramisu?
This decadent dessert is the perfect marriage between Italian Tiramisu and the great British favourite, millionaire’s shortbread.
Millionaire’s shortbread, also sometimes called caramel shortbread, is a delicious bar cookie with layers of rich, chocolatey flavour and texture. Here’s the breakdown:
- Base: It all starts with a buttery and crumbly shortbread crust.
- Caramel: A layer of decadent caramel sits on top of the shortbread. This caramel can be homemade or shop-bought.
- Chocolate: The final layer is a luxurious coating of milk chocolate, although some recipes use dark chocolate or even white chocolate.
The combination of these three layers is what makes millionaire’s shortbread so popular.
It’s a textural delight with the crumbly shortbread base giving way to the gooey caramel and then the smooth chocolate.
The name “millionaire’s shortbread” reflects the richness of the dessert, implying it’s a more decadent version of plain shortbread.
Here are some additional details about millionaire’s shortbread:
- It is believed to have originated in Scotland.
- There are many variations on the recipe, with some people adding nuts, sea salt, or different flavours of chocolate.
- It’s a relatively easy dessert to make at home, although you can also find it pre-made in bakeries.
How many does this Millionaire’s Tiramisu recipe serve?
Comfortably feed 10-12 people using this recipe for Millionaire’s Tiramisu.
Can I make Tiramisu ahead of time?
Yes. In fact, you should allow it to rest in the fridge for at least 12 hours prior to serving so that the cream and espresso-soaked sponge can soak and marry together.
I recommend covering and chilling the tiramisu in the fridge for 24 hours, or up to 72 hours.
You can also make the sponge a few days ahead of time. Keep it in the fridge. It’s okay if it dries out a little since you will be soaking it in espresso anyway.
Step-by-step instructions for Millionaire’s Tiramisu
1. Make the chocolate sponge
Pre-heat the oven and grease/line your baking tin. Whisk together the wet ingredients for the sponge and allow to stand for 5 minutes.
Sift the dry ingredients together in a large bowl. Add the milk mixture and beat until smooth.
Bake the sponge until springy to the touch. Allow to cool before turning out and cutting into fingers.
2. Prepare the espresso
Stir the espresso powder and water together in a bowl. Add optional liqueur.
3. Crush the shortbread biscuits
Use the end of a rolling pin to crush up the shortbread biscuits. They should look coarse and pebbly, not fine.
4. Melt and stir the salted caramel
Melt the caramel in a microwave-safe bowl until just warm. Stir in the sea salt. Set aside and allow to cool.
5. Whip the mascarpone and cream
Briefly beat the mascarpone, cream and sugar until smooth like a thickly-whipped cream. Do not over beat.
6. Layer up the Tiramisu
Dip the sponge fingers into the espresso mixture (briefly) and arrange six in a single layer in the base of a deep serving dish.
Top with half of the whipped mascarpone cream, half of the shortbread and half of the caramel.
Repeat the layering process once more. Finish with a generous dusting of cocoa powder.
7. Refrigerate before serving
Wrap the tiramisu in cling film and refrigerate for at least 12 hours, or up to 72 hours. Serve chilled.
Millionaire’s Tiramisu Recipe | How to make Millionaire’s Tiramisu | Eggless Chocolate and Salted Caramel Tiramisu
Millionaire's Tiramisu
Layers of espresso-soaked chocolate sponge, salted caramel, shortbread biscuit crumbs and rich mascarpone cream create the most deliciously decadent Millionaire's Tiramisu. This is an eggless tiramisu recipe without shop-bought sponge fingers, so anyone following an egg-free diet can enjoy it. Add dark rum or whiskey to the espresso for a dessert that's a little more celebratory. Make this tiramisu a day ahead and allow to sit in the fridge overnight for the very best flavours and textures.
Ingredients
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: Substitute a 150ml measure of the water required for dark rum, whiskey or Irish cream liqueur
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 another type of 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: Pre-heat 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.
- Place a sieve over a large bowl and add the flour, baking powder, cocoa powder, cornflour, sugar and salt. Sift into the bowl.
- Beat the milk mixture once more and then pour this into the flour mixture. Whisk until smooth, about 60-90 seconds. Don't overmix.
- Bake in the centre rack of the oven for 18-20 minutes, or until springy to the touch. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- Once the sponge has cooled, carefully peel away the baking parchment. Slice the sponge into 12 equal rectangles.
- To make the espresso: In a separate bowl, stir together the instant espresso powder, hot water and liqueur (if using). Set aside.
- In another bowl, use the end of a rolling pin to break the shortbread biscuits into large, pebbly crumbs. Don't crush them too finely. Set aside.
- Transfer the caramel to a microwave-safe bowl. Microwave on high power for 30-40 seconds to loosen. Stir in the sea salt.
- To make the mascarpone cream: In a separate bowl, beat together the mascarpone, whipped cream and icing sugar. It will look lumpy at first but it thickens rapidly, in about a minute or two. Don't let it get too thick.
- To assemble to Millionaire's Tiramisu: Take a large, deep dish or tray (approximately 30cm wide x 5cm deep). Soak one sponge finger at a time in the prepared espresso mixture, about 5 seconds. Arrange in the the dish to create a single layer (you'll use around 6 if you cut the sponge into 12 fingers). Cover with half of the mascarpone cream mixture and spread evenly. Top the cream with half of the shortbread biscuit crumbs and half of the caramel. Repeat the same layering process, finishing with the caramel layer.
- Place the cocoa powder in a small tea strainer and dust the top of the Tiramisu with a generous layer.
Notes
- Once assembled, cover with a few layers of cling film and refrigerate for at least 12 hours, or up to 72 hours before serving.
- Omit the sea salt and use your favourite shop-bought salted caramel sauce in place of caramel, if desired.
- Use shop-bought chocolate sponge cake, if desired.
- Keep refrigerated.
- No suitable for home freezing.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 577Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 101mgSodium: 511mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 10g
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With love and Millionaire’s Tiramisu,
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