Millionaire’s Tiramisu is a lavish take on the beloved Italian classic, combining luxurious layers of espresso-soaked chocolate sponge, salted caramel, shortbread biscuit crumbs, and creamy mascarpone. This dessert offers an indulgent experience unlike any other. Perfect for special occasions or when you’re in the mood for something decadent, it takes the traditional tiramisu to a whole new level, making it a dessert everyone will remember.
Millionaire’s Tiramisu: A Decadent Twist on a Classic Dessert
Millionaire’s Tiramisu takes the classic dessert to a whole new level with layers of rich chocolate sponge, salted caramel, and mascarpone cream. This eggless version is perfect for anyone following an egg-free diet but still craving indulgence. It’s simple, easy to make, and the perfect dessert for any celebration!
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 13 hours 20 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking, No-bake, Layering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Chocolate Sponge:
- 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 (e.g., vegetable or canola oil)
For the Espresso Mixture:
- 20g instant espresso powder
- 450ml hot water (not boiling)
- Optional: Replace 150ml of the water with dark rum, whiskey, or Irish cream liqueur
For the Mascarpone Cream:
- 250g full-fat mascarpone (room temperature)
- 600ml double cream (room temperature)
- 3 tbsp icing sugar (confectioner’s sugar)
For the Salted Caramel:
- 225g caramel (e.g., Carnation caramel or dulce de leche)
- 1 tsp fleur de sel or flaky sea salt
Additional Components:
- 100g shortbread biscuits, crumbled into coarse pieces
- 2 tbsp cocoa powder (for dusting)
Instructions
1. Make the Chocolate Sponge
Start by preheating your oven to 170°C (340°F). Grease a 20 x 3.5 x 31.5cm cake tin and line it with baking parchment. The parchment will help prevent the cake from sticking to the pan, making it easier to remove once cooled.
Next, in a jug, combine the milk, vinegar, vanilla extract, and oil. Let this mixture sit for 5 minutes to allow it to curdle slightly. This creates a buttermilk substitute, which helps give the sponge a soft, light texture.
In a large mixing bowl, sift together the self-raising flour, baking powder, cocoa powder, cornflour, caster sugar, and salt. Sifting helps remove lumps and ensures an even distribution of dry ingredients.
Once sifted, pour the wet milk mixture into the dry ingredients and whisk them together until smooth. Be careful not to overmix the batter, as this can result in a dense sponge.
Pour the batter into the prepared tin, smoothing the top with a spatula. Bake for 18–20 minutes, or until the cake is springy to the touch. If you insert a skewer into the center, it should come out clean. Let the sponge cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Once the sponge has cooled, peel away the parchment and slice the sponge into 12 equal rectangles.
2. Prepare the Espresso Mixture
In a separate bowl, mix the instant espresso powder with the hot water. Stir until the espresso powder is completely dissolved. If you want a more adult twist, replace 150ml of the water with dark rum, whiskey, or Irish cream liqueur. The alcohol will complement the rich espresso flavor and add depth to the overall taste of the dessert.
Allow the espresso mixture to cool to room temperature before using it to soak the sponge layers.
3. Make the Mascarpone Cream
To make the mascarpone cream, combine the mascarpone, double cream, and icing sugar in a large bowl. Using an electric mixer or a whisk, beat the mixture until it thickens into a smooth, velvety cream. This will take about 2–3 minutes, so be patient. The cream should be thick enough to hold its shape but still smooth. If it becomes too thick, you can loosen it with a tablespoon of milk.
4. Assemble the Millionaire’s Tiramisu
Now that all the components are ready, it’s time to assemble the tiramisu. You’ll need a deep dish or tray, about 30cm wide and 5cm deep, for layering the ingredients.
Start by dipping each piece of chocolate sponge into the cooled espresso mixture for about 5 seconds, ensuring it’s soaked but not falling apart. Arrange six pieces of sponge in a single layer at the bottom of the dish.
Next, spread half of the mascarpone cream evenly over the sponge. Sprinkle half of the crumbled shortbread biscuits on top, followed by half of the salted caramel. Repeat the same layering process, this time using the remaining sponge, mascarpone cream, shortbread crumbs, and caramel.
Once you’ve finished layering, sift the cocoa powder over the top of the tiramisu using a fine sieve. This creates a beautiful finish and adds a rich chocolate flavor that complements the other layers.
5. Let the Tiramisu Set
Now, cover the dish with plastic wrap and refrigerate the tiramisu for at least 12 hours, or preferably overnight. This allows the flavors to meld together, and the dessert will have a firmer texture, making it easier to cut into neat slices.
Notes
- If your chocolate sponge is too dry, check your oven temperature and baking time. Overbaking can result in a dry cake.
- If the mascarpone cream is too thick, simply add a small amount of milk or cream to loosen it. Be careful not to overwhip the cream, as it can become grainy.
- When soaking the sponge, avoid leaving it in the espresso mixture for too long. A quick dip is enough to allow the sponge to absorb the liquid without becoming soggy.
The beauty of Millionaire’s Tiramisu lies in its versatility and flavor balance. The bitterness of the espresso, combined with the sweetness of caramel and the richness of mascarpone, creates a perfectly balanced treat. For those with dietary restrictions, it’s an egg-free version that caters to a variety of dietary preferences, making it accessible for everyone to enjoy. Whether you’re a beginner or an experienced cook, this dessert is not only delicious but also simple to make and requires no advanced skills.
In this recipe, you’ll find detailed instructions that guide you through every step, from making the chocolate sponge to assembling the dessert. With just a few ingredients and simple techniques, you’ll be able to create a masterpiece that tastes as good as it looks. Best of all, you can prepare it in advance, letting the flavors meld together overnight for the perfect dessert the next day.
Ingredients and Preparation
To make Millionaire’s Tiramisu, you will need to gather the following ingredients. Each component plays an essential role in building the layers of flavor and texture that make this dessert so special.
Ingredients
For the Chocolate Sponge:
- 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 (e.g., vegetable or canola oil)
For the Espresso Mixture:
- 20g instant espresso powder
- 450ml hot water (not boiling)
- Optional: Replace 150ml of the water with dark rum, whiskey, or Irish cream liqueur
For the Mascarpone Cream:
- 250g full-fat mascarpone (room temperature)
- 600ml double cream (room temperature)
- 3 tbsp icing sugar (confectioner’s sugar)
For the Salted Caramel:
- 225g caramel (e.g., Carnation caramel or dulce de leche)
- 1 tsp fleur de sel or flaky sea salt
Additional Components:
- 100g shortbread biscuits, crumbled into coarse pieces
- 2 tbsp cocoa powder (for dusting)
Preparation
Before beginning, ensure that all ingredients are at room temperature to achieve the best results. For example, the mascarpone should be softened to ensure it blends easily with the cream, and the double cream should be just the right consistency to whip up smoothly.
Start by preparing each component of the dessert in sequence to ensure efficiency and smooth assembly.
Step-by-Step Instructions
1. Make the Chocolate Sponge
Start by preheating your oven to 170°C (340°F). Grease a 20 x 3.5 x 31.5cm cake tin and line it with baking parchment. The parchment will help prevent the cake from sticking to the pan, making it easier to remove once cooled.
Next, in a jug, combine the milk, vinegar, vanilla extract, and oil. Let this mixture sit for 5 minutes to allow it to curdle slightly. This creates a buttermilk substitute, which helps give the sponge a soft, light texture.
In a large mixing bowl, sift together the self-raising flour, baking powder, cocoa powder, cornflour, caster sugar, and salt. Sifting helps remove lumps and ensures an even distribution of dry ingredients.
Once sifted, pour the wet milk mixture into the dry ingredients and whisk them together until smooth. Be careful not to overmix the batter, as this can result in a dense sponge.
Pour the batter into the prepared tin, smoothing the top with a spatula. Bake for 18–20 minutes, or until the cake is springy to the touch. If you insert a skewer into the center, it should come out clean. Let the sponge cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Once the sponge has cooled, peel away the parchment and slice the sponge into 12 equal rectangles.
2. Prepare the Espresso Mixture
In a separate bowl, mix the instant espresso powder with the hot water. Stir until the espresso powder is completely dissolved. If you want a more adult twist, replace 150ml of the water with dark rum, whiskey, or Irish cream liqueur. The alcohol will complement the rich espresso flavor and add depth to the overall taste of the dessert.
Allow the espresso mixture to cool to room temperature before using it to soak the sponge layers.
3. Make the Mascarpone Cream
To make the mascarpone cream, combine the mascarpone, double cream, and icing sugar in a large bowl. Using an electric mixer or a whisk, beat the mixture until it thickens into a smooth, velvety cream. This will take about 2–3 minutes, so be patient. The cream should be thick enough to hold its shape but still smooth. If it becomes too thick, you can loosen it with a tablespoon of milk.
4. Assemble the Millionaire’s Tiramisu
Now that all the components are ready, it’s time to assemble the tiramisu. You’ll need a deep dish or tray, about 30cm wide and 5cm deep, for layering the ingredients.
Start by dipping each piece of chocolate sponge into the cooled espresso mixture for about 5 seconds, ensuring it’s soaked but not falling apart. Arrange six pieces of sponge in a single layer at the bottom of the dish.
Next, spread half of the mascarpone cream evenly over the sponge. Sprinkle half of the crumbled shortbread biscuits on top, followed by half of the salted caramel. Repeat the same layering process, this time using the remaining sponge, mascarpone cream, shortbread crumbs, and caramel.
Once you’ve finished layering, sift the cocoa powder over the top of the tiramisu using a fine sieve. This creates a beautiful finish and adds a rich chocolate flavor that complements the other layers.
5. Let the Tiramisu Set
Now, cover the dish with plastic wrap and refrigerate the tiramisu for at least 12 hours, or preferably overnight. This allows the flavors to meld together, and the dessert will have a firmer texture, making it easier to cut into neat slices.
Beginner Tips and Notes
Making Millionaire’s Tiramisu is relatively simple, but there are a few tips to ensure everything goes smoothly.
Troubleshooting Tips:
- If your chocolate sponge is too dry, check your oven temperature and baking time. Overbaking can result in a dry cake.
- If the mascarpone cream is too thick, simply add a small amount of milk or cream to loosen it. Be careful not to overwhip the cream, as it can become grainy.
- When soaking the sponge, avoid leaving it in the espresso mixture for too long. A quick dip is enough to allow the sponge to absorb the liquid without becoming soggy.
Helpful Kitchen Tips:
- Use a serrated knife to cut the sponge into neat rectangles. This helps maintain clean edges for a professional-looking dessert.
- A fine sieve works best for dusting the cocoa powder evenly over the top. This ensures a light, uniform coating without clumps.
- If you want to make the dessert ahead of time, it can be stored in the fridge for up to three days, making it perfect for meal prepping or making in advance for a special occasion.
Serving Suggestions
Millionaire’s Tiramisu is a showstopper on its own, but it pairs beautifully with a few complementary sides or drinks.
For a balanced meal, consider serving the tiramisu with a fresh fruit salad, which will add a burst of color and freshness to the rich dessert. Alternatively, serve it with a cup of freshly brewed espresso or a dessert wine like Moscato or Port, which will enhance the coffee and caramel flavors.
Leftovers can be stored in an airtight container in the fridge for up to three days. If you want to enjoy it later, you can also freeze individual portions for up to a month. Simply thaw overnight in the fridge for the best results.
Why You Should Try Millionaire’s Tiramisu
Millionaire’s Tiramisu is an indulgent dessert that combines the best of both worlds: the rich, creamy texture of traditional tiramisu and the decadent flavors of chocolate, salted caramel, and shortbread. It’s perfect for those special occasions when you want to impress your guests with a stunning, yet easy-to-make dessert. The recipe is beginner-friendly and offers plenty of room for creativity, whether you prefer to add alcohol for extra flavor or tweak the layers to suit your tastes.
Not only is this dessert easy to prepare, but it’s also an ideal make-ahead treat, giving you more time to focus on other aspects of your meal. The balance of sweet and bitter flavors, combined with the soft and creamy textures, makes Millionaire’s Tiramisu a dessert that will wow your guests and leave them asking for more.
Give it a try, and don’t forget to share your results! Whether you’re making it for a celebration or a weekend treat, Millionaire’s Tiramisu is bound to become a favorite in your dessert rotation.
