Tiramisu with caramel

Ingredients

INGREDIENTS FOR 6 PEOPLE

• 1 espresso
• 1 jar of Salted Butter Praline Caramel

For the cream

• 250 g mascarpone
• 200 ml liquid whipping cream
• 60 g icing sugar

For about twenty biscuits

• 2 large eggs
• 20 g flour
• 20 g potato starch
• 40 g caster sugar
• 1 sachet of vanilla sugar
• Icing sugar

EQUIPMENT

• An electric mixer
• A mixing bowl
• A spatula
• A piping bag with a plain nozzle
• Parchment paper
• 6 glasses

Instructions

1. Separate the whites from the yolks. Set the egg yolks aside.
2. Whisk the whites into stiff peaks in a mixing bowl. Add the sugar and keep whisking until you get a meringue. Add the yolks and keep whisking for about ten seconds.
3. Pour in the flour and starch and fold in gently with a spatula.
4. Transfer the mixture into a piping bag fitted with a large plain nozzle.
5. Pipe the biscuits onto a baking sheet lined with parchment paper. Dust the biscuits with icing sugar. Once it's absorbed, dust generously again and leave to rest for 10 minutes while the oven preheats.
6. Bake at 200°C for about 10 minutes. Once out of the oven, leave to cool on a wire rack.

For the cream

1. Ahead of time, place all the ingredients and equipment in the fridge, namely the whisks, the mixing bowl, the mascarpone, the liquid whipping cream and the icing sugar.
2. Combine all the ingredients in the mixing bowl. Whisk with the electric mixer until you get a whipped cream texture.
3. Set aside in the fridge.

Assembly

1. Quickly dip the biscuits in the coffee diluted with water. Arrange them at the bottom of the glass.
2. Gently mix the cream with the caramel and pour into the glass.
3. Leave to set in the fridge for 2 hours, or in the freezer for 30 minutes.
4. Enjoy.