Salted caramel tiramisu

Ingredients

• 1 tbsp cocoa
• 250ml (1 cup) cooled filter coffee
• 125ml (1/2 cup) Baileys Chocolate Luxe
• 350g small savoiardi biscuits
• 2 x 250g ctn mascarpone
• 250g fresh ricotta
• 600ml double cream, lightly whipped
• 125ml (1/2 cup) Bonne Maman Caramel Spread
• 1/2 tsp sea salt flakes
• 200g milk chocolate, melted, cooled

Directions

1. Line a 35 x 22 cm lamington pan with baking paper
2. Combine the mascarpone and ricotta in a bowl. Mix with a spoon until just smooth. Fold through whipped cream.
3. Combine coffee and Baileys in a bowl. Dip a biscuit in the coffee mixture and place in the prepared pan. Repeat with half of the biscuits and coffee mixture, trimming biscuits to fit, to form a single layer over base of pan.
4. Dust base of pan with a half of the cocoa powder.
5. Spread a half of the mascarpone mixture over biscuits.
6. Dollop half of the caramel mixture over the mascarpone layer.
7. Repeat for a second layer, then cover with plastic wrap and place in the fridge for 8 hours or overnight to set.
8. Place tiramisu on a serving plate, then drizzle the melted chocolate over the top.

Notes

• Halve ingredient quantities and make in a 20 cm square pan or 22 cm dia cake tin