300 g of powdered sugar
30 g of salted butter
30 cl of liquid cream
A little cocoa powder for garnish
Preparation :
Reduce the biscuits to a fine powder using a blender.
For the caramel, heat the powdered sugar in a saucepan until it turns golden brown. Remove from the heat, gradually add the liquid cream while stirring constantly.
Incorporate the salted butter cut into small pieces into the caramel and mix until smooth.
Separate the egg yolks from the whites. In a bowl, beat the mascarpone with the sugar and vanilla sugar. Add the egg yolks.
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