Tiramisu with salted caramel and Madagascar vanilla

Preparation

1. Make the caramel: melt the sugar in a saucepan over medium heat without stirring until it turns a deep amber color. Meanwhile, heat the heavy cream in another saucepan.

2. Remove from the heat, then gradually pour in the hot heavy cream while stirring gently.

3. Add the butter, cut into pieces, then mix until the mixture is smooth and glossy, then let it cool.

4. Separate the egg whites from the yolks. Whisk the yolks with the brown sugar until the mixture is light and fluffy.

5. Add the mascarpone, then mix until the mixture is smooth.

6. Beat the egg whites until stiff peaks form, then gently fold them into the mixture.

7. Mix the cooled coffee with the rum.

8. Quickly dip the ladyfingers in the coffee, then arrange a first layer on the bottom of the dish.

9. Spread a layer of mascarpone cream, add the salted butter caramel, then sprinkle with Guérande fleur de sel infused with Madagascar vanilla.

10. Add a second layer of soaked cookies, then cover with the remaining cream.

11. Refrigerate for at least 4 hours.

12. Before serving, sprinkle generously with cocoa powder.