for 4 people

Caramel

50 g	sugar
2 tbsp	water
1 dl	full cream

Cream

250 g	mascarpone
1 dl	full cream, beaten until light and frothy

Tiramisu

1 ½ dl	strong coffee
2 tbsp	amaretto
1 tbsp	sugar
12	sponge fingers
1	orange, segmented
50 g	pecan nuts, roasted, coarsely chopped
1 tbsp	Cocoa Nibs

How it's done

Caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the cream, cover and simmer over low heat until the caramel has dissolved. Remove the lid and simmer for a further 5 mins. Set aside approx. 2 tbsp of caramel sauce, pour the remaining caramel sauce into a bowl.

Cream

Add the mascarpone to the bowl with the caramel and mix well. Carefully fold the whipped cream in with a rubber spatula, then fill into a disposable piping bag.

Tiramisu

Place the coffee, Amaretto and sugar in a shallow bowl and stir. Dip the sponge fingers in the mixture, then place three sponge fingers on each plate. Pipe the cream onto the sponge fingers, then arrange the orange segments, nuts and cacao nibs on top. Warm up the reserved caramel sauce, then drizzle it over.

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