Tiramisu with salted butter caramel

Slowly pour the liquid cream over the caramel and stir constantly until the mixture is smooth.

The caramel should boil for several minutes to thicken. Allow at least 6 to 8 minutes.

Remove from the heat, add the salted butter and mix. Let your caramel cool.
To finish

Assembly: Crumble a sufficient quantity of Breton pucks.

Pour 2 teaspoons of crumbled Breton pucks into the bottom of the glasses. Then pour 1 or 2 tablespoons of salted butter caramel, then a little bit of mascarpone mousse. Start again by pouring Breton palets, salted butter caramel and mascarpone mousse.
Finish by adding a few crumbs of Breton pucks to the top of the verrine.