Salted Caramel Macchiato Tiramisu For Two Recipe By Tasty

Steps:

• In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
• Stir in the butter until melted.
• Stir in the double cream and allow to boil for 1 minute.
• Stir in the sea salt and then remove from the heat.
• Allow to cool before pouring in a clean, sterilized jar.
• Store in the fridge for up to 2 weeks.
• Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
• Enjoy!

Steps:

• Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.
• Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.
• Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
• Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
• Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
• Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
• Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.
• Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.
• Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.