MISO CARAMEL TIRAMISU

Miso caramel: heat cream in the saucepan. In another saucepan, combine sugar and water, and cook until golden caramel in colour. Pour hot cream, mix. Simmer for 5 minutes over low heat, then stir in butter and miso paste. Blend until smooth and refrigerate for 8 hours.

Sabayon cream (base): place egg yolks and sugar over a double boiler and whip until thick and fluffy. Add coffee liqueur (100 g) and continue to whip. Stir in the melted gelatin.

Separately, whip mascarpone and cream (100 g) until fluffy and smooth.

Gently whisk the egg yolk mixture into the mascarpone in 3 additions. Chill the cream until stable.

Coffee soak: combine espresso and coffee liqueur (20 g). Quickly dip the ladyfingers into the soak on each side.

Assembly: layer tiramisu in the following order: soaked ladyfingers, sabayon cream, and miso caramel. Repeat. Finish with cream. Cool for not less than 4 hours. Before serving, sprinkle with cocoa, if desired.