Crème Brûlée Tiramisu

Heat 150 ml of cream in a saucepan.

Whisk the egg yolks with 30 g sugar, 1 tsp vanilla extract, and a pinch of salt.

Slowly pour the hot cream into the yolk mixture while whisking continuously, then return everything to the pan and thicken over medium heat, stirring constantly.

Transfer the vanilla cream to a shallow dish, cover with plastic wrap directly on the surface, and chill completely.

Beat the 200 g mascarpone together with the chilled vanilla cream until smooth.

Whip the 80 ml cold cream to stiff peaks and fold it gently into the mascarpone mixture.

Combine the espresso, milk, and 1 tsp vanilla; if using instant coffee, dissolve it in a little warm milk first, then add the remaining cold milk.

Briefly dip the ladyfinger biscuits in the coffee‑milk mixture and layer them alternately with the mascarpone cream in a 17 × 17 cm pan.

Refrigerate the tiramisu for 3–4 hours.

Before serving, sprinkle the top with 40 g sugar and caramelize with a kitchen torch.