Caramel Tiramisu | Donna Hay

Ingredients

• ⅓ cup (80ml) espresso, cooled
• 1 tablespoon butterscotch schnapps
• 1 x 200g store-bought vanilla sponge cake, cut into 8 rounds
• ⅔ cup (240g) thick store-bought caramel or dulce de leche
• ¾ cup (180ml) single (pouring) cream, whipped to soft peaks