SALTED CARAMEL ESPRESSO TIRAMISU
Number Of Ingredients 6
Steps:
- Whip the cream until soft peaks form and then whip the mascarpone with it until you get a smooth mix.
- Add the salted caramel and half of the espresso and whip until soft but still with some body and it holds a line.
- Layer half of the sponge fingers onto the bottom of the tin (cut to fit the tin if necessary).
- Sprinkle the coffee over these. Smooth over half of the salted caramel mascarpone. Layer the remaining sponge finger biscuits, more coffee and the rest of the salted caramel mascarpone mix.
- Refrigerate for 24 hours. Sift cocoa powder on top before serving.
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