caramel tiramisu

  • cup (80ml) espresso, cooled
  • 1 tablespoon butterscotch schnapps
  • 1 x 200g store-bought vanilla sponge cake, cut into 8 rounds
  • cup (240g) thick store-bought caramel or dulce de leche
  • ¾ cup (180ml) single (pouring) cream, whipped to soft peaks
  1. Place the coffee and schnapps in a shallow dish and stir to combine. Dip 4 of the sponge rounds into the coffee mixture and place in the bases of 4 x 1¼-cup-capacity (310ml) bowls.
  2. Top each with 1 tablespoon of the caramel. Divide half the cream between the bowls. Dip the remaining sponge rounds in the coffee mixture and divide between the bowls.
  3. Top each with the remaining caramel and cream to serve. Serves 4.
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