Tiramisu is my favorite dessert and I decided to try another variation of this dessert… This time with a Breton spirit mixing two regional specialities which are Caramel Beurre Salé (caramel with salted butter) and Palets Bretons (Palet Biscuits from Brittany).
Serves 4 (generous portions)
- 250g mascarpone
- 6 breton palets
- 40g sugar
- 3 eggs
- 1 table spoon of rum
- 1 teaspoon of vanilla sugar
- unsweetened cocoa
- caramel with salted butter (you can find the recipe here)
In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.
Add the mascarpone to this mixture with the mixer.
In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.
Take 4 big glasses. Crumble one palet in each glass. Put one teaspoon of Caramel Beurre Salé. Then a layer of the mascarpone mixture.
Crumble again half a palet in each glass, add one teaspoon of Caramel Beurre Salé and re-cover with the remaining mixture.
Put the tiramisu in the fridge for at least 4 hours.
Before serving, sift the tiramisu with cocoa powder.