Butterscotch Tiramisu

Instructions

1. 1

   Soak the ladyfingers in the strong brewed coffee for about 3-5 minutes on each side.

   Tip: Use a clean tea towel to gently blot excess moisture.

2. 2

   In a medium saucepan, combine the granulated sugar, unsalted butter, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the syrup has thickened slightly.

   Tip: Stir occasionally to prevent scorching.

4. 4

   Remove the syrup from the heat and stir in the butterscotch syrup and espresso powder until well combined.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   In a large mixing bowl, whip the heavy cream until it forms stiff peaks. Set aside.

   Tip: Use a stand mixer or a large glass bowl and beat with an electric mixer.

6. 6

   In another large mixing bowl, beat the large egg yolks until they are light and fluffy. Add the cocoa powder and beat until well combined.

   Tip: Use a stand mixer or a large glass bowl and beat with an electric mixer.

7. 7

   Gradually pour the cooled syrup into the egg yolk mixture, beating constantly.

   Tip: Be careful not to curdle the mixture.

8. 8

   Fold the whipped cream into the egg yolk mixture until well combined.

   Tip: Use a rubber spatula to gently fold the mixture.

9. 9

   To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a serving dish. Drizzle with half of the coffee syrup, then spread half of the mascarpone mixture over the ladyfingers.

   Tip: Repeat the layers, ending with a layer of mascarpone on top.

10. 10

    Sprinkle the chopped nuts and butterscotch chips over the top layer of mascarpone.

    Tip: Use a light hand, as too many nuts can make the dish look messy.