Cold Brew coffee and salty caramel tiramisu

Begin preparing the tiramisu by making the salty caramel. Measure cold brew coffee concentrate, whipping cream, glucose and sugar in a kettle. Boil the mixture until the temperature is 110 degrees. Add butter and salt, mix evenly and let it cool down.

Sepate egg yolks and egg whites. Whip the egg whites into a froth. Whip egg yolks and sugar to a foam, add mascarpone and the orange peel. Turn the egg white froth to the dough and mix carefully to keep the fluffy consistence. First 1/3 of the froth, then rest.

Dip the bisquits to the cold brew coffee concentrate and place the on the bottom of a glass or serving bowl. Squeeze salty caramel on top of the biquits and finish with the cheese cake dough. Let it sit for 4 hours or overnight.

Decorate the portions with choco powder and savoiardi bisquites just before serving.