This recipe is by Susanna Pistolato, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
40g of yolk
75g of sugar
250g of mascarpone cheese
50g of caramel
2g of salt
Start by preparing the salted caramel in two 50g bowls. Then prepare the ladyfingers for the square ring and mince the amaretti biscuits. At this point, whip the yolk with the sugar and then add 50g of salted caramel. Continue whipping until the mixture becomes frothy and then add the mascarpone. Now that the salted cream is ready, put it inside the ring followed by the ladyfingers soaked in coffee and a little bit of amaretto. Then add more cream, salted caramel and amaretto.
Finish by smoothing the cream, add the salted caramel and cocoa.