Crunchy nut caramel tiramisu

Put the sugar in a saucepan and let it caramelise slowly on low heat. Move the pan occasionally to prevent burning but do not stir.

Prepare a sheet of baking paper. Add the hazelnuts when the caramel is deep brown in color and scoop.

Pour the caramel with the nuts on the baking paper and allow to cool completely.

Meanwhile, toast the pine nuts in a frying pan without oil or butter for 3 minutes. Allow to cool on a plate.

Put the strong coffee.

Break the cooled caramel with nuts into pieces and finely grind 2 minutes in the food processor.

Cover the bottom of the dish with half of the long fingers.

Mix the coffee with the liqueur and pour half over the long fingers in the bowl.

Split the eggs.

Put the egg yolks with the sugar in a bowl. Beat until a light yellow cream.

Put the mascarpone in a large bowl and stir with a fork. Beat the whipped cream with the sugar.

Mix the whipped cream and the egg cream with the mascarpone. Put in the pine nuts and half of the ground nut caramel.

Pour half of the mixture over the long fingers.

Dip the rest of the long fingers 1 for 1 about 1 sec. in the remaining coffee and put them in the dish.

Pour the rest of the mascarpone mixture over the long fingers in the dish.

Let stiffen in the refrigerator for at least 2 hours. Sprinkle with the rest of the nut caramel and serve.