1-First Step: Prepare the Coffee and Caramel Sauce Begin by brewing your coffee and allowing it to cool slightly. You don’t want it piping hot as it will make the ladyfingers too soft. While the coffee cools, start making your caramel sauce. In a non-stick pan over medium-low heat, melt 1 cup (200 g) of granulated sugar. Gently stir with a heat-resistant spatula as it melts. The sugar will clump before liquefying, but keep going. When the sugar is fully melted and has turned a beautiful golden color, turn off the heat immediately. Add 5 tablespoons (70 g) of unsalted butter, stirring until combined. The mixture will bubble vigorously, so be careful. Return to low heat and slowly add 1/2 cup (100 g) of heavy whipping cream, stirring continuously until smooth. For an extra flavor dimension, add a pinch of flaky salt. Strain the caramel through a sieve to remove any lumps and let it cool completely.

2-Second Step: Create the Creamy Filling In a mixing bowl, combine 2 cups (450 g) of mascarpone cheese, 1/4 cup (65 g) of cream cheese, and half of your cooled caramel sauce. Mix gently until smooth. It’s important not to overmix, as mascarpone can split if handled too aggressively. The mixture should be creamy and well-combined. In a separate bowl, whip 1 cup (245 g) of heavy whipping cream until soft peaks form. This usually takes about 2-3 minutes with an electric mixer on medium speed. Be careful not to overwhip, as the cream should still have some movement and not be stiff. Fold the whipped cream carefully into the mascarpone mixture. Use a spatula and gently incorporate the cream in a circular motion, being careful not to deflate all the air you’ve whipped into the cream. The resulting mixture should be light, fluffy, and hold its shape.

3-Third Step: Prepare and Dip the Ladyfingers While you’re preparing the filling, make sure your coffee has cooled to room temperature. If you’re making a kid-friendly version, mix some caramel with warm milk instead of using coffee. This gives a similar richness without the caffeine. Briefly dip each ladyfinger into the coffee, ensuring they are slightly soaked but not soggy. A quick dip, about 1-2 seconds per side, is perfect. The ladyfingers should absorb some liquid but still maintain their structure. Work quickly as you don’t want them sitting in the liquid too long.

4-Fourth Step: Assemble the Layers Arrange a layer of dipped ladyfingers in the bottom of your springform pan or ring mold. You might need to break some to fit them snugly. Spread half of your filling on top and smooth it with an offset spatula or the back of a spoon. Add another layer of dipped ladyfingers on top of the cream. Drizzle 2 tablespoons of caramel sauce over these ladyfingers for an extra caramel hit in the middle layer. Spread the remaining filling evenly on top, smoothing it out to create an even surface.

5-Final Step: Chill and Decorate Refrigerate your tiramisu for at least 6 hours, but overnight is even better. This resting time allows the flavors to meld and the ladyfingers to soften to the perfect texture. The dessert will firm up as it chills. Just before serving, warm the reserved caramel slightly until it’s pourable but not hot. Pour it over the top of the chilled tiramisu, allowing it to drip down the sides slightly for a beautiful presentation. Refrigerate again until the caramel sets, about 30 minutes. Keep the tiramisu chilled until you’re ready to serve.