- Prep
- 30 min
- Cook
- 20 min
- Total time
- 50 min
- Yield
- 8 servings
- Difficulty
- Medium
- Calories
- 640 kcal
Quick summary
“This exquisite Italian-inspired tiramisu harmonizes the velvety sweetness of artisanal salted caramel with the noble creaminess of mascarpone cheese aerated with fresh whipped cream and ladyfingers soaked in espresso. A refined dessert that explores sweet and salty contrasts.”
What you need to know
- O caramelo seco cozido até cor âmbar e finalizado com flor de sal corta o dulçor enjoativo tradicional de sobremesas
- O queijo mascarpone integrado delicadamente ao chantilly batido gera uma mousse densa, sedosa e estruturada
- Os biscoitos banhados brevemente no café expresso frio criam sustentação aromática e equilíbrio amargo
Ingredients
Main
- cup (200g) Granulated sugar
- cup (60ml) Water
- tablespoons (90g), cubed, cold Unsalted butter
- cup (120ml), heated Fresh cream
- teaspoon, or to taste Flor de sal
- g, at room temperature Mascarpone
- cup (240ml), cold Fresh cream
- cup (60g), sifted Powdered sugar
- teaspoon Vanilla extract
- g (or cornstarch) Ladyfingers
- cup (240ml), cold Espresso or strong coffee
- g, zest for decoration Dark chocolate
Instructions
Principal
- In a thick-bottomed pan, add the sugar and water. Cook over medium-high heat without stirring. Watch the sugar melt and caramelize. The professional technique is to rotate the pan occasionally to ensure even caramelization, avoiding burning the edges.
- When the caramel reaches a deep amber color, remove from heat. Add the cold butter in cubes, stirring vigorously with a whisk. Be careful, as it will bubble intensely. Incorporate the slowly heated fresh cream, continuing to stir until smooth. Finish with flaky sea salt. Set aside to cool completely.
- In the mixer bowl, combine the mascarpone, powdered sugar, and vanilla extract. Beat on medium speed until creamy. In a separate bowl, beat the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone, using a spatula. Make gentle movements from bottom to top to maintain the aeration of the cream. The secret to this recipe is the lightness of the mascarpone cream, which contrasts with the richness of the caramel.
- In a baking dish about 20x20cm, spread a thin layer of mascarpone cream on the bottom. Quickly dip the cookies in cold coffee and arrange them over the cream. Do not oversaturate the biscuits to prevent the pavé from getting soggy. The most common mistake is soaking the cookies too much.
- Pour about a third of the salted caramel over the cookies. Top with another generous layer of mascarpone cream. Repeat the layers of cookie, caramel, and cream until finishing with a layer of cream. The most important tip is to distribute the caramel evenly so that each portion has all the flavors.
- Refrigerate the pavê for at least 4 hours, or preferably overnight, so that the flavors integrate and the texture becomes firm. Before serving, garnish with dark chocolate shavings. A final touch that visually elevates and adds a note of flavor.
Chef's tips
- Não mexa o açúcar com colher durante a caramelização inicial na panela para evitar cristalização; apenas gire o cabo com cuidado
- Aqueça o creme de leite fresco antes de despejar sobre o caramelo âmbar para evitar choque térmico e respingos perigosos
- Mergulhe os biscoitos champagne no café frio por apenas um segundo para que não desmanchem na montagem
Variations
- Adicione 2 colheres de sopa de licor Amaretto ou licor de café à infusão de café expresso para uma nota alcoólica nobre
- Salpique nozes-pecã picadas tostadas ou avelãs crocantes entre as camadas de biscoito e creme de caramelo
- Monte em taças individuais elegantes de sobremesa alternando as camadas para eventos e jantares especiais
Substitutions
- O queijo mascarpone italiano pode ser substituído por cream cheese tradicional em temperatura ambiente batido com nata
- Os biscoitos tipo champagne podem ser substituídos por biscoitos maisena crocantes ou fatias finas de pão de ló
- A flor de sal pode ser trocada por sal marinho moído na hora de boa qualidade na mesma medida indicada
How to store
Store the assembled pavé in a container covered with plastic wrap in the refrigerator for up to 4 days. Keep on a cold shelf so the layers set firm and the cookies absorb the aromas of the caramel and coffee.
Can it be frozen?
The mascarpone pavé can be frozen, covered with plastic wrap, for up to 30 days in the freezer. To serve, let thaw in the refrigerator for about 6 hours before decorating with dark chocolate shavings.
What to serve with
It pairs exemplarily with pure unsweetened espresso, tawny port wine, coffee liqueur, or a glass of prosecco sparkling wine. Finish by dusting with sifted 100% cocoa powder and coarse dark chocolate shavings.
Frequently asked questions
Why is fleur de sel added to caramel?
Fleur de sel enhances the buttery notes of the burnt sugar and blocks bitterness receptors, making the flavor more balanced.
Can I use decaf coffee to soak the cookies?
Yes, decaffeinated espresso or decaffeinated cold brew provides the same intense roasted flavor without the effects of caffeine.
How to prevent salted caramel from burning in the pan?
Pay attention to the color; as soon as it reaches an amber copper tone and caramelized smell, remove immediately from the heat before adding the butter.
What is mascarpone cheese and can I replace it?
It is a rich Italian creamy cheese with high fat content and subtle buttery flavor; can be substituted with cream cheese whipped with heavy cream.
