1-First, prepare the caramel sauce: Melt 1 cup (200 g) of granulated sugar over medium-low heat, stirring carefully until it’s fully melted and golden. Remove from heat, add 5 tablespoons (70 g) of unsalted butter, and stir until combined, then return to low heat and slowly add 1/2 cup (100 g) of heavy whipping cream, stirring until smooth.

2-Cool the caramel slightly and strain it to remove any lumps, then set aside half for the filling and reserve the rest for decoration.

3-In a bowl, mix 2 cups (450 g) of mascarpone cheese, 1/4 cup (65 g) of cream cheese, and half of the cooled caramel until smooth. For more info on mascarpone, you can check out mascarpone cheese nutrition benefits to understand its role in desserts.

4-Whip 1 cup (245 g) of heavy whipping cream until soft peaks form, then gently fold it into the mascarpone mixture to create a fluffy filling.

5-Briefly dip the 22 ladyfingers in the cooled coffee (or a warm milk and caramel mixture for a kid-friendly version), making sure they stay moist but not soggy.

6-Layer the dipped ladyfingers in a cake pan or mold, spread half of the filling over them, add another layer of dipped ladyfingers, drizzle 2 tablespoons of caramel, and top with the remaining filling.

7-Refrigerate the assembled tiramisu for at least six hours or overnight to let the flavors meld.

8-Before serving, warm the reserved caramel and pour it evenly on top, then refrigerate again briefly to set. Keep it refrigerated until you’re ready to serve for the best texture.