Salted Caramel Cup and Mascarpone Cream

A meeting of pleasure, a fusion of tastes that captivates the palate and enchants the eye if well prepared.

Recipe for about 6 people:                       See also:Salted Caramell Chocco Cake

For mascarpone cream:

• Mascarpone 250g
• Eggs 2
• Sugar 60g
• Rum 5cc (in Italy usually Marsala)
• For salted caramel:
• Sugar 250g
• Butter 120g
• Fresh cream 170g
• Halls 8g

Procedure:

We prepare the caramel:

In a small saucepan we put 250g of caster sugar and put it on the fire at medium flame to facilitate caramelization we can wet the sugar with 2/3 drops of water, to mix it rotate the saucepan, it will be ready when it melts and will have a light hazelnut colour, taking care not to burn it.

At this point add the butter (120g) and with a hand whip incorporate it into the sugar, add 8g of salt and make sure it melts well.

In a second saucepan bring 180g of cream to the boil and add it to the caramel whipping quickly.

Here is our salted caramel.

For the mascarpone cream:

Let's start by whipping 2 egg whites, remembering that they must be at room temperature, in a bowl or bowl, better if steel perfectly clean and dry, and whip them with an electric whisk.

In a second bowl put the reds add 5cc of rum or other liqueurs, 60g of white sugar and whip well until frothy, now add the mascarpone to the latter.

Now we find a cup, a glass or a flutte that we like, remembering that we must give the right importance to our dessert, so I recommend tall crystal glasses.

Alternating the layers, starting with the caramel and helping us with the sac a poche, we complete our dessert, putting on top something that gives crunchiness at your discretion, I used some grated dark chocolate, but you can use walnuts, hazelnuts, almonds etc..