Salted Caramel Tiramisu: When Italy meets Brittany

70 g sugar
2 eggs
1 sachet vanilla sugar
10 biscuit spoons
For the caramel:
300 g icing sugar
30 g salted butter
30 cl liquid cream
A little cocoa powder for decoration
Preparation:
Grind the biscuits into a fine powder using a mixer.
For the caramel, heat the icing sugar in a saucepan until golden brown. Off the heat, gradually add the liquid cream, stirring constantly.
Add the salted butter cut into small pieces to the caramel and mix until smooth.
Separate the egg yolks from the whites. In a salad bowl, beat the mascarpone with the sugar and vanilla sugar. Add the egg yolks.
Beat the egg whites until stiff, then gently fold them into the mascarpone mixture.