Tiramisu is possibly the perfect no-bake summer dessert. This recipe puts a Southwest spin on the classic with caramel and sarsaparilla.
Ingredients
1 bottle sarsaparilla or root beer (12 ounces) divided
1½ ounce Mexican chocolate, chopped
¼ teaspoon vanilla
7 egg yolks
8 ounce mascarpone, room temperature
1 cup heavy cream
48 lady fingers (the dried, hard variety)
⅓ cup caramel sauce
Fresh berries for garnish, optional
Instructions
Step 1-Reserve ⅓ cup of sarsaparilla, set aside. Pour the remaining sarsaparilla into a saucepan and bring to a simmer over medium heat. Remove sarsaparilla from heat and add the Mexican chocolate. Stir to melt the chocolate and add the vanilla when cooled.
Step 2-In a heat proof mixing bowl, whisk the egg yolks and sugar together until light in color. Set the bowl over a saucepan with boiling water and whisk until the egg mixture is doubled in size and thick enough to leave whisk marks in the mixture and you can see the bottom of the bowl.
Whisk in the reserved ⅓ cup of sarsaparilla. Remove the bowl from the heat. Blend the mascarpone into the egg mixture.
Whip the cream and fold into the mixture.
Step 3-Quickly dip the lady fingers in the sarsaparilla mixture and arrange in a 9 by 13 dish or pan. Cover with cream mixture. Refrigerate for 2 to 4 hours to set the cream mixture and allow the flavors to blend together.
Drizzle with caramel and cut into squares or cut and plate the tiramisu and then drizzle with caramel sauce. Garnish with berries, if desired.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/caramel-sarsaparilla-tiramisu-dessert-recipe/