Buttery cake, dulce de leche mascarpone mousse and a chocolate Amaretto syrup used to soak the ladyfingers makes an untraditional, but totally delicious entremets.
By Oana Olguta
Having received a few cans of sweetened condensed milk has led to a a constant search for recipes that use it. And then it hit me – wait a second, I could turn the sweetened condensed milk into dulce de leche, right?! And I did. However, I managed to salvage a bit for this tiramisu which is not the classic coffee recipe so not quite a tiramisu, but still one in its essence if we consider the mascarpone based cream. However, it barely matters what it is when you taste it because it’s heavenly! The dulce de leche mascarpone mousse is so rich and creamy that you will want a second slice and the chocolate Amaretto syrup balances perfectly, creating a cake to crave for!
The highlight of this tiramisu is, obviously, the dulce de leche mousse. Apart from that, the cake also consists of a buttery Genoise and a chocolate Amaretto syrup used to soak the ladyfingers into. Compared to my entremets, this cake is easy peasy though so don’t be scared by its elements. It’s easily done in 1-2 hours, including the chilling wait time so go for it!Print
I am a self-taught baker and pastry-school graduate and I have an affinity for food. But I especially love baking, taking pictures, exploring dessert cookbooks, entremets and writing. I focus on creative desserts and baking techniques that are aimed to both novices and experts in the kitchen and I truly believe that being a pastry chef is not about looking for innovative ways of making desserts, but about learning the basic techniques and then combining them into new, original desserts, relying on textures and flavors.