Utilisateur:Jean-Frédéric/Recette

Tiramisu au caramel au beurre salé
Ingrédients	1 egg 150g mascarpone 240g creamcheese (Frischkäse) 4 palets bretons (biscuits) Caramel 20cl liquid cream 160g sugar 80g butter 1 pinch of salt

The Tiramisu au caramel au beurre salé is a tiramisu-variation using salted-butter caramel.

Salted-butter caramel

• Warm-up the cream (saucepan or microwave)
• Cook the sugar in a saucepan over medium heat until it transforms into caramel
• Outside the fire, mix the cream in, then the butter, until it is homogeneous
• Cook at low heat 2-3 minutes to dissolve the pieces
• Add the pinch of salt
• Leave to cool

Caramel cream

• Separate the yolk from the whites
• In a bowl, mix the mascarpone, the fresh cheese and the yolk until homogeneous
• Add half of the caramel and mix
• Whip the egg-whites to a light mousse, and incorporate it into the mix

Tiramisu assembly

• Squash the biscuits
• Form a base layer at the bottom of the verrines
• Cover with the caramel cream until half-height
• Add a layer of salted-butter caramel (2-3cm thick)
• Add one more layer of caramel cream
• Decorate the top to your liking
• Place 3-4 hours in the fridge