Introduction

Millionaire’s Tiramisu is a decadent twist on the classic Italian dessert, combining rich chocolate sponge, espresso-soaked layers, and a luscious salted caramel cream. With the added crunch of shortbread crumbs and a smooth mascarpone filling, it’s an indulgence that’s perfect for special occasions or whenever you’re craving something truly luxurious.

A square slice of tiramisu dessert sits on a white plate with a slightly raised edge, placed on a white marbled surface. The dessert has four visible layers: a thick bottom layer of light brown soaked sponge cake, a middle layer of creamy white mascarpone mixed with another thin layer of sponge cake saturated in dark coffee, topped with a smooth layer of rich caramel sauce peeking through between the creamy and cake layers. The top layer is covered with a thick dusting of dark cocoa powder, sprinkled lightly with a few coarse white salt flakes. Cocoa powder also decorates the plate around the dessert, adding a rustic touch. In the background, there are small white bowls containing white powder and coffee, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
20g instant espresso powder
450ml hot water (not boiling)
Optional: 150ml dark rum, whiskey, or Irish cream liqueur
100g shortbread biscuits
250g full-fat mascarpone (room temperature)
600ml double cream (room temperature)
3 tbsp icing 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

Step 1: Preheat the oven to 170ºC fan (340ºF). Grease and line a 20 x 3.5 x 31.5cm cake tin with parchment paper.
Step 2: In a jug, beat together the milk, vinegar, vanilla extract, and oil. Let the mixture stand for 5 minutes.
Step 3: Sift the self-raising flour, baking powder, cocoa powder, cornflour, caster sugar, and salt into a large bowl.
Step 4: Add the milk mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared cake tin.
Step 5: Bake for 18-20 minutes, or until the sponge feels springy to the touch. Allow it to cool before removing from the tin.
Step 6: Meanwhile, mix the espresso powder with the hot water and optional liqueur in a bowl. Set aside to cool.
Step 7: Crush the shortbread biscuits into large, coarse crumbs using a rolling pin. Set aside.
Step 8: Warm the caramel in the microwave for 30-40 seconds to loosen it, then stir in the fleur de sel. Set aside to cool.
Step 9: Using a mixer, beat the mascarpone, double cream, and icing sugar until thick and smooth. Avoid overbeating to prevent splitting.
Step 10: Slice the cooled chocolate sponge into fingers and briefly dip each into the espresso mixture. Arrange a layer in the base of a deep dish.
Step 11: Spread half the mascarpone cream over the sponge layer, sprinkle with half the shortbread crumbs, and drizzle with half the salted caramel.
Step 12: Repeat the layering with the remaining sponge fingers, mascarpone cream, shortbread crumbs, and caramel. Finish with a generous dusting of cocoa powder.
Step 13: Cover with cling film and chill in the refrigerator for at least 12 hours, and up to 72 hours, before serving chilled.

Tips & Variations

For a boozy kick, add your choice of dark rum, whiskey, or Irish cream liqueur to the espresso mixture.
Use high-quality mascarpone and cream for the smoothest, richest texture.
Ensure the milk is at room temperature before mixing with vinegar to create a buttermilk effect that helps the sponge rise.
If you prefer a less intense coffee flavor, reduce the espresso powder or soak the sponge fingers briefly.
Substitute shortbread crumbs with crushed amaretti biscuits for a nutty twist.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days to maintain freshness and texture. The flavors deepen over time, making it even more delicious the next day. Reheat is not recommended; serve chilled for the best experience.

How to Serve

A square layered dessert sits on a white plate with smudges of dark cocoa powder around its base, atop a white marbled surface. The dessert has four visible layers: the bottom layer is a soaked brown biscuit, followed by a thick creamy white layer, then another biscuit layer soaked in coffee or syrup, topped again by a creamy white layer, and finished with a thick dusting of dark cocoa powder sprinkled with a few bits of coarse white salt. A golden caramel sauce seeps between the middle layers adding gloss and extra color contrast, while the edges show the creamy softness contrasting with the slightly firm biscuit layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Millionaire’s Tiramisu ahead of time?

Yes, it’s ideal to make this tiramisu at least 12 hours before serving to allow the flavors to develop. It can be stored in the fridge for up to 3 days.

What can I use if I don’t have mascarpone?

If mascarpone isn’t available, you can substitute with a mix of cream cheese and heavy cream, though the flavor and texture will be slightly different.