Tiramisu can be made up to three days ahead, while caramel can be made up to one week ahead. Keep, covered, in the fridge. Microwave sauce in bursts until pourable.
600ml tub thickened cream
1⁄2 cup icing sugar mixture
2 tsps vanilla bean paste
2 x 250g tubs mascarpone
1/3 cup instant coffee granules
1/3 cup boiling water
1/3 cup coffee-flavoured liqueur
2 x 250g packets sponge finger biscuits
Sliced fresh strawberries, to serve
SALTED CARAMEL SAUCE
1 1⁄2 cups caster sugar
3⁄4 cup water
1 3⁄4 cups pure cream
1⁄2 tsp table salt
To make sauce, combine sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring
to boil. Gently boil, without stirring, for about 15 to 20 minutes, or until golden brown. Immediately remove from heat. Carefully add cream.
2 Return pan to a medium heat. Stir occasionally for about 10 minutes, or until slightly thickened. Stir in salt. Pour into a heatproof jug. Refrigerate until cold. Makes about two cups.
3 Meanwhile, beat cream, sugar and vanilla in a small bowl of an electric mixer until firm peaks form. Fold in mascarpone until smooth.
4 Dissolve coffee in boiling water in shallow dish. Stir in liqueur and 2/3 cup cold water.
5 To assemble, reserve 1 cup caramel sauce. Refrigerate.
6 One at a time, dip half the biscuits into the coffee mixture for about 5 seconds. Arrange over base of a large, rectangular serving dish (14-cup capacity). Drizzle over 1⁄2 cup of the remaining sauce. Top with half the cream mixture. Repeat layering with remaining biscuits, coffee mixture, sauce and cream mixture. Cover. Refrigerate for at least 6 hours, or overnight.
7 Top tiramisu with strawberries. Drizzle over reserved sauce, or serve separately.