No-Bake Tres Leches Tiramisu

Ingredients

• 1.5 cup unsweetened heavy whipping cream (For the cream layer; the source states “1 1// cup,” interpreted as 1 1/2 cups.)
• 0.5 cup sweetened condensed milk (For the cream layer)
• 2 tbsp powdered sugar (For the cream layer; or more to taste)
• 1 tbsp vanilla extract (For the cream layer)
• 14 oz ladyfingers (Dip in the milk mixture before layering)
• 0.5 cup whole milk (For the milk mixture)
• 0.5 cup sweetened condensed milk (For the milk mixture)
• 0.5 cup evaporated milk (For the milk mixture)
• 0.5 cup butter (For the caramel layer)
• 4 tbsp brown sugar (For the caramel layer)
• 0.5 cup unsweetened heavy whipping cream (For the caramel layer)
• 0.333 cup water (For the caramel layer)
• 4 oz white chocolate (Melt before combining with the whipped cream; used for the chocolate topping/decorative lines)
• 0.5 cup heavy cream (For the white chocolate ganache)

Steps

1. 1

   In a bowl, combine the heavy whipping cream, sweetened condensed milk, powdered sugar, and vanilla extract. Whisk for 2–3 minutes, until the mixture forms stiff peaks.

2. 2

   In a separate bowl, combine the whole milk, sweetened condensed milk, and evaporated milk to make the milk mixture.

3. 3

   Dip the ladyfingers in the milk mixture, then arrange them in the bottom of a serving dish in an even layer.

4. 4

   Spread a layer of the whipped cream mixture over the soaked ladyfingers.

5. 5

   Repeat with another layer of milk-dipped ladyfingers followed by the remaining cream mixture.

6. 6

   Refrigerate the assembled tiramisu for 2–3 hours or overnight.

7. 7

   For the caramel layer, place the water and brown sugar in a pan. Boil for 5–6 minutes, until the sugar is fully dissolved and the mixture turns light brown.

8. 8

   Turn the heat to its lowest setting. Gradually add the heavy cream and butter while stirring constantly.

9. 9

   Continue stirring the caramel mixture until it thickens, then allow it to cool.

10. 10

    Beat the heavy cream for 1–2 minutes, until slightly thickened. Add the melted white chocolate and combine.

11. 11

    Spread or add the cooled caramel layer over the refrigerated tiramisu.

12. 12

    Decorate the top with straight lines of the white chocolate mixture. Drag a toothpick through the lines to create the pattern shown in the video.

Notes

The source lists the first cream quantity as “1 1// cup”; this extraction interprets it as 1 1/2 cups. The instructions describe both a caramel layer and a white-chocolate cream/ganache topping, but do not specify whether the ganache should be spread completely over the caramel or used only for the decorative lines. Refrigeration may be done for 2–3 hours or overnight.

Nutrition per serving

• dessert
• no-bake
• tiramisu
• tres leches
• refrigerated
• layered dessert
• vegetarian
• make-ahead