Tiramisu with Biscoff and Biscuit Caramel

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Tiramisu with Biscoff and Biscuit Caramel

SERVES 4
• 150g sugar
• 200ml double cream
• 80g salted butter
• 2 eggs
• 125g mascarpone
• 100g Lotus Biscoff biscuits

METHOD
1. First make the caramel. Melt the sugar in a non-stick pan until it is a nice golden brown.
2. Take the pan off the heat and slowly pour in the cream; watch out for splatters. Keep stirring and put the pan back on the heat.
3. Add the butter, cut into pieces, and keep stirring until the mixture is creamy. Leave to cool.
4. Make the tiramisù. Separate the eggs, beat the whites until stiff and set aside.
5. Mix the mascarpone with the egg yolks. Carefully fold in the egg whites using a spatula. Put in a cool place.
6. Pour half the cooled butter caramel into a deep bowl. Break the Biscoff into pieces and put into the caramel.
7. Place a layer of Biscoff in each glass dish and cover with a layer of mascarpone mousse. Repeat these layers and chill the dishes until they become firm.