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This dulce de leche tiramisu is a no-bake dessert dream, layering coffee-soaked ladyfingers with dulce de leche-infused cream and a golden caramel drizzle. Egg-free, indulgent, and irresistibly easy to make—it’s your new go-to for effortless elegance.
Looking for impressive dessert ideas? Try our Tres Leches Cake, or the Chocolate Tres Leches Cake, and our Sopapilla Cheesecake Bars next.
Espresso. Cream. Dulce de Leche. Perfection.
There’s something about a dessert that feels both effortlessly elegant and wildly indulgent, isn’t there?
Enter this dulce de leche tiramisu—a no-bake wonder that swaps tradition for pure caramel bliss. We’re talking layers of espresso-soaked ladyfingers snuggled between clouds of dulce de leche-spiked cream, all crowned with a golden drizzle of that sweet, buttery magic.
No eggs, no fuss, and no way you’ll stop at one slice. This one’s for when you want to impress with a dessert that tastes like you spent hours but secretly took minutes (well, almost).
Why You Will Love This Recipe
- No-Bake Simplicity: Perfect for when you want a stunning dessert without turning on the oven.
- Make-Ahead Friendly: Prepares in advance and tastes even better as it chills.
- Showstopper Appeal: Layers of flavor and a dulce de leche drizzle make it look as good as it tastes.
- Minimal Effort, Maximum Reward: Easy to assemble but feels oh-so-fancy!
Ingredients Needed
Image includes: Lady Fingers, Mascarpone, Dulce de leche, instant espresso, heavy cream, and sugar.
- Heavy Cream: Whipped to create a light and airy texture for the cream layer.
- Dulce de Leche: Adds sweet, caramelized richness to the cream and as a drizzle. Substitute with caramel sauce, but note it may be slightly less thick and flavorful.
- Mascarpone Cheese: The key to tiramisu’s signature creaminess and mild flavor. Substitute with cream cheese if needed, but it will have a tangier taste.
- Ladyfingers: These sponge-like cookies soak up the espresso, creating tender layers.
- Instant Espresso: Dissolved in water to soak the ladyfingers and infuse the dessert with coffee flavor. Substitute with strong brewed coffee or decaf for a milder option.
How to Make Dulce de Leche Tiramisu
Find the complete recipe card below with measurements and full instructions.
- Pour the heavy whipping cream into a large bowl. Whip until it begins forming peaks. Then add the granulated sugar into the heavy whipping cream and whip until stiff peaks form.
- In a separate bowl, combine the dulce de leche and mascarpone until well combined.
- Mix the dulce de leche and mascarpone into the heavy cream until combined and you have a smooth cream.
- Boil water and whisk in the espresso powder. Pour this coffee into a shallow dish. Allow this mixture to cool to room temperature before dipping the lady fingers.
- Dip the lady fingers into the espresso, one side at a time, for one second each side. Drip off any excess coffee. Dipping too long into the coffee will lead to soggy cookies in your tiramisu.
- Lay the espresso dipped lady fingers into an 8×8 pan to form one layer. If needed, break some of the cookies to ensure an even layer.
- Lay half of the dulce de leche cream on top. Repeat by laying another layer of lady fingers and topping with the remaining cream.
- Cover and chill in the refrigerator for at least 4 hours. This time will help the cream set firmer making it easier to slice and serve. Before serving drizzle with some dulce de leche syrup or caramel sauce.
Storage
- Refrigerator Storage: Store tiramisu in an airtight container for up to 3–4 days.
- Make-Ahead Option: Prepare up to 1–2 days in advance for even better flavor as the layers meld.
- Freezing Instructions: Freeze (without the drizzle) tightly wrapped for up to 3 months.
- Thawing Tip: Thaw frozen tiramisu in the refrigerator overnight.
More Mexican Inspired Desserts
- Dulce de Leche Ice Cream
- Sopapilla Cheesecake Bars
- Churro Cinnamon Bars
- Easy Mexican Fried Ice Cream
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Dulce de Leche Tiramisu
Ingredients
- 1½ cups heavy cream
- ¾ cup sugar
- 2¼ cups dulce de leche (This is 1.5 (13.4 ounce) cans)
- 1½ cup mascarpone
- 24 ladyfinger cookies
- ¾ cup hot water
- 3 tablespoons instant espresso
Topping
- dulce de leche syrup
Instructions
- Pour the heavy whipping cream into a large bowl. Whip until it begins forming peaks. Then add the granulated sugar into the heavy whipping cream and whip until stiff peaks form.
- In a separate bowl, combine the dulce de leche and mascarpone until well combined.
- Mix the dulce de leche and mascarpone into the heavy cream until combined and you have a smooth cream.
- Boil water and whisk in the espresso powder. Pour this coffee into a shallow dish. Allow this mixture to cool to room temperature before dipping the lady fingers.
- Dip the lady fingers into the espresso, one side at a time, for one second each side. Drip off any excess coffee. Dipping too long into the coffee will lead to soggy cookies in your tiramisu.
- Lay the espresso dipped lady fingers into an 8×8 pan to form one layer. If needed, break some of the cookies to ensure an even layer.
- Lay half of the dulce de leche cream on top. Repeat by laying another layer of lady fingers and topping with the remaining cream.
- Cover and chill in the refrigerator for at least 4 hours. This time will help the cream set firmer making it easier to slice and serve. Before serving drizzle with some dulce de leche syrup or caramel sauce.
Notes
- Refrigerator Storage: Store tiramisu in an airtight container for up to 3–4 days.
- Make-Ahead Option: Prepare up to 1–2 days in advance for even better flavor as the layers meld.
- Freezing Instructions: Freeze (without the drizzle) tightly wrapped for up to 3 months.
- Thawing Tip: Thaw frozen tiramisu in the refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by KJandCompany.co
