This Millionaire’s Tiramisu is a luxurious spin on the classic tiramisu, featuring layers of espresso-soaked chocolate sponge, salted caramel, shortbread biscuit crumbs, and a rich mascarpone cream. Designed to be egg-free and indulgent, this recipe is perfect for anyone seeking a sophisticated dessert that’s as elegant as it is delicious. The salted caramel and chocolate combination takes this tiramisu to the next level, while the espresso (with optional liqueur) adds depth and complexity.
Make it a day ahead to allow the flavors to meld together for a dessert that will steal the show at any gathering!
Easy Millionaire’s Tiramisu Recipe
This Millionaire’s Tiramisu dessert is all about layers of texture and flavor: a moist chocolate sponge, crunchy shortbread crumbs, creamy mascarpone filling, and ribbons of salted caramel. With no raw eggs and no store-bought sponge fingers, this recipe is great for those following an egg-free diet or looking for a twist on tradition.
Serve chilled for the ultimate indulgence and impress your guests with this show-stopping dessert.
Why Our Millionaire’s Tiramisu Is the Best
Our Millionaire’s Tiramisu is the ultimate crowd-pleaser, combining the best elements of tiramisu with the decadence of millionaire’s shortbread. The salted caramel and shortbread add a buttery richness, while the mascarpone cream balances everything with its light yet velvety texture.
Ingredients Notes for Millionaire’s Tiramisu
Each ingredient in this Millionaire’s Tiramisu recipe is carefully chosen to create layers of indulgence:
For the Chocolate Sponge:
- 110g self-raising flour – Provides structure and a light, fluffy texture.
- ¼ tsp baking powder – Helps the sponge rise perfectly.
- 30g cocoa powder – Adds deep chocolate flavor to the sponge.
- 15g cornflour (cornstarch) – Improves the sponge’s softness.
- 90g caster sugar – Sweetens the sponge without making it too heavy.
- ⅛ tsp salt – Balances the sweetness.
- 165ml full-fat milk – Ensures a moist sponge.
- 1 tsp distilled white vinegar or apple cider vinegar – Reacts with the baking powder for a soft, tender cake.
- 1 tsp vanilla extract – Adds warmth and enhances the chocolate flavor.
- 35ml flavorless oil – Keeps the sponge moist and tender.
For the Espresso:
- 20g instant espresso powder – Provides the classic coffee flavor of tiramisu.
- 450ml hot water – Dissolves the espresso powder.
- Optional: 150ml dark rum, whiskey, or Irish cream liqueur – Adds a celebratory kick to the coffee layer.
For the Layers:
- 100g shortbread biscuits – Crushed to create a crunchy, buttery texture.
- 250g full-fat mascarpone (room temperature) – The creamy base for the filling.
- 600ml double cream (room temperature) – Whipped to create a light, fluffy filling.
- 3 tbsp icing sugar (confectioner’s sugar) – Sweetens the mascarpone cream.
- 225g caramel (such as Carnation caramel or dulce de leche) – Adds rich, buttery sweetness.
- 1 tsp fleur de sel (or any flaky sea salt) – Enhances the caramel layer.
- 2 tbsp cocoa powder – Dusts the top for the classic tiramisu finish.
Ingredient Substitution Tip: For a quicker version, use store-bought chocolate sponge and salted caramel sauce.
Kitchen Tools Needed for Millionaire’s Tiramisu
To create this decadent dessert, you’ll need:
- Cake tin (20 x 3.5 x 31.5cm)
- Mixing bowls
- Whisk
- Sieve
- Rolling pin (to crush biscuits)
- Microwave-safe bowl (to loosen caramel)
- Deep dish or tray for assembling
How to Make Millionaire’s Tiramisu
Follow these steps to create a dessert that’s as impressive as it is indulgent:
1. Make the Chocolate Sponge
Preheat the oven to 170ºC fan (340ºF). Grease and line a 20 x 3.5 x 31.5cm cake tin with baking parchment.
In a jug, mix 165ml full-fat milk, 1 tsp vinegar, 1 tsp vanilla extract, and 35ml oil. Let it sit for 5 minutes.
In a large bowl, sift together 110g self-raising flour, ¼ tsp baking powder, 30g cocoa powder, 15g cornflour, 90g caster sugar, and ⅛ tsp salt.
Whisk the milk mixture into the dry ingredients until smooth (60–90 seconds). Avoid overmixing.
Pour the batter into the prepared tin and bake for 18–20 minutes, or until springy to the touch. Let the sponge cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into 12 equal rectangles.
2. Prepare the Espresso
Dissolve 20g espresso powder in 450ml hot water. If desired, substitute 150ml of the water with a liqueur of your choice. Set aside.
3. Crush the Shortbread
Using the end of a rolling pin, crush 100g shortbread biscuits into large, pebbly crumbs. Avoid crushing them too finely.
4. Loosen the Caramel
Microwave 225g caramel for 30–40 seconds to loosen it. Stir in 1 tsp fleur de sel for a salted caramel flavor.
5. Make the Mascarpone Cream
In a large bowl, beat together 250g mascarpone, 600ml double cream, and 3 tbsp icing sugar. The mixture will thicken quickly—stop beating once it reaches a spreadable consistency.
6. Assemble the Millionaire’s Tiramisu
Take a large, deep dish or tray (approx. 30cm wide x 5cm deep).
- Soak each sponge rectangle in the espresso mixture for about 5 seconds. Arrange 6 pieces to create a single layer in the dish.
- Spread half of the mascarpone cream evenly over the soaked sponge.
- Sprinkle half of the crushed shortbread biscuits on top, followed by half of the caramel.
- Repeat the layers with the remaining sponge, mascarpone cream, shortbread, and caramel.
Dust the top with 2 tbsp cocoa powder using a tea strainer for a smooth, even finish.
7. Chill the Tiramisu
Cover the dish with cling film and refrigerate for at least 12 hours, or up to 72 hours for the best flavor and texture.
8. Serve
Slice into portions and serve chilled. Enjoy the rich layers of chocolate, caramel, and mascarpone cream!
How To Store Millionaire’s Tiramisu
- Refrigerate: Store the tiramisu covered in the fridge for up to 3 days.
- Not Freezer-Friendly: The mascarpone cream does not freeze well, so avoid freezing this dessert.
Millionaire’s Tiramisu Variations
This versatile recipe can be customized to suit your preferences:
- Nutty Twist: Add chopped toasted almonds or hazelnuts to the shortbread layer for added crunch.
- Irish Cream Tiramisu: Replace the espresso liqueur with Irish cream liqueur for a creamy, boozy flavor.
- Dark Chocolate Tiramisu: Use dark cocoa powder and a drizzle of melted dark chocolate on top for a richer dessert.
- Fruit-Lover’s Tiramisu: Add sliced strawberries or raspberries between the layers for a fruity twist.
- White Chocolate Caramel Tiramisu: Replace the cocoa powder with white chocolate shavings for a sweeter finish.
What To Serve With Millionaire’s Tiramisu
- Espresso or coffee: The perfect pairing for this coffee-flavored dessert.
- Dessert wine: Serve with a glass of sweet Moscato or Port to complement the caramel and chocolate flavors.
- Fresh fruit: Add a side of mixed berries for a refreshing contrast.
Top Tips for Perfect Millionaire’s Tiramisu
- Let It Rest: Refrigerate the tiramisu overnight for the best flavor and texture.
- Don’t Over-Soak the Sponge: A quick dip in the espresso is enough—avoid oversoaking to prevent sogginess.
- Use Room Temperature Ingredients: Mascarpone and cream at room temperature will mix more smoothly.
- Layer Evenly: Spread each layer evenly to ensure balanced flavors in every bite.
- Dust Just Before Serving: Dust the cocoa powder right before serving for the freshest presentation.
Helpful Notes
- For a time-saving option, use shop-bought chocolate sponge and salted caramel sauce.
- Adjust the sweetness by using less caramel or adding more cocoa powder.
- This dessert is best served chilled, so keep it in the fridge until ready to serve.
Tips from Well-Known Chefs
- Mary Berry: “Let your tiramisu rest overnight—the flavors will develop beautifully.”
- Nigella Lawson: “Use a high-quality cocoa powder for the final dusting—it makes all the difference.”
- Jamie Oliver: “Play with textures—crushed nuts or fruit add a fun twist to classic desserts.”
Frequently Asked Questions (FAQ)
1. Can I make this dessert alcohol-free?
Yes! Simply omit the alcohol and stick to the espresso and water mixture.
2. Can I use store-bought sponge cake?
Absolutely! It’s a great time-saver if you’re short on time.
3. How long can I store the tiramisu?
The tiramisu can be stored in the refrigerator for up to 3 days.
4. Can I make this gluten-free?
Use gluten-free shortbread biscuits and sponge cake to make a gluten-free version.
5. Can I skip the caramel layer?
Yes, but the caramel adds a rich sweetness that elevates the dish. Consider replacing it with a layer of ganache or additional mascarpone cream.
Enjoy this rich, indulgent Millionaire’s Tiramisu, and savor the layers of chocolate, caramel, and mascarpone goodness!
Millionaire’s Tiramisu Recipe
Ingredients
For the Chocolate Sponge:
- – 110g self-raising flour
- – 1/4 tsp baking powder
- – 30g cocoa powder
- – 15g cornflour cornstarch
- – 90g caster sugar
- – 1/8 tsp salt
- – 165ml full-fat milk room temperature
- – 1 tsp distilled white vinegar or apple cider vinegar
- – 1 tsp vanilla extract
- – 35ml flavorless oil
For the Espresso:
- – 20g instant espresso powder
- – 450ml hot water not boiling
- – Optional: 150ml dark rum whiskey, or Irish cream liqueur (substitute this for some of the water)
Additional Ingredients:
- – 100g shortbread biscuits crushed
- – 250g full-fat mascarpone room temperature
- – 600ml double cream room temperature
- – 3 tbsp icing sugar confectioner’s 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 for dusting
Instructions
- Make the Chocolate Sponge: Preheat the oven to 170ºC (340ºF) fan. Grease and line a 20 x 31.5cm cake tin with baking parchment. In a jug, combine milk, vinegar, vanilla, and oil. Let stand for 5 minutes. Sift the flour, baking powder, cocoa powder, cornflour, sugar, and salt into a large bowl. Whisk the wet ingredients into the dry ingredients until smooth (60-90 seconds). Pour into the prepared tin and bake for 18-20 minutes or until springy to the touch. Cool completely. Slice the sponge into 12 rectangles once cooled.
- Prepare the Espresso: In a bowl, mix the espresso powder, hot water, and optional liqueur. Set aside.
- Crush Shortbread Biscuits: Using the end of a rolling pin, crush the shortbread biscuits into pebbly crumbs (not too fine). Set aside.
- Prepare Caramel: Warm the caramel in a microwave-safe bowl for 30-40 seconds. Stir in the sea salt.
- Make Mascarpone Cream: In a large bowl, beat together the mascarpone, double cream, and icing sugar until thick but not overmixed (about 1-2 minutes).
- Assemble the Tiramisu: In a large, deep dish (approx. 30cm x 5cm), soak each sponge rectangle in the espresso mixture for 5 seconds and arrange in a single layer. Spread half of the mascarpone cream over the soaked sponge layer, followed by half the shortbread crumbs and half the salted caramel. Repeat the layers, finishing with caramel on top.
- Dust with Cocoa: Sift the cocoa powder over the top of the tiramisu. Cover the dish with cling film and refrigerate for at least 12 hours (up to 72 hours) to set and develop flavors.
- Serve: Slice into portions and serve chilled. Enjoy!
Notes
- To save time, use store-bought chocolate sponge or salted caramel sauce.
- Omit the sea salt if using a pre-salted caramel sauce.
- This dessert is not suitable for freezing.
- Best enjoyed after refrigerating overnight for the flavors to meld.
