Tiramisu with salted butter caramel
A tiramisu with a touch of Brittany.
Ingredients
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500g mascarpone
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4 eggs
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1 sachet of vanilla sugar
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Champagne biscuits
Preparation Method
- Mascarpone mousse: Separate the egg yolks from the egg whites. Beat the egg yolks with the sugar and vanilla sugar until the mixture becomes clear. Then add the mascarpone and beat until smooth. Beat the egg whites until stiff and fold them gently into the previous mixture.
- Assembly: Place the champagne biscuits in the bottom of a bowl. Then add 1 or 2 tablespoons of salted butterscotch cream and a little mascarpone mousse. Start again by introducing champagne biscuits, salted butterscotch and mascarpone mousse. Finish by adding a few crumbs of champagne biscuits on top of the verrine.
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