Step 1

For the salted caramel cream:

Step 2

If using gelatin sheets, soak in cold water, then squeeze out well. Caramelize the sugar in a saucepan, obtaining a golden brown color. Separately, heat 1 cup of cream with the butter and salt: the butter must be completely melted. Add the hot cream to the caramelized sugar. Note: Carefully pour only a little at a time, because it may boil up furiously. Stir well, continue until all the cream is used up, remove from heat, and let cool. When the caramel reaches about 140°F, add the gelatin, then mix using an immersion blender. Add the rest of the cold cream and blend again with the immersion blender. Refrigerate this cream for at least 2 hours. Remove from the refrigerator and whip with an electric mixer into a stiff foam. Pour it into 12 glasses or dessert cups. For a spectacular effect, pour it in at an angle. Place the glasses in the freezer (inclined, if you want the cream to stay at an angle). Let it set for 15 minutes.

Step 3

For the mascarpone cream: Beat the egg yolks and sugar for at least 10 minutes with an electric hand mixer or stand mixer until you have a foamy and very light-colored mixture. Add the mascarpone and continue to beat for 5 minutes at most; start beating very slowly and then increase the speed slightly.

Step 4

To assemble the tiramisu: Remove the cups from the freezer. Soak the ladyfingers in espresso, then layer them in the cups. Top with the mascarpone cream. Refrigerate for 3 hours. Garnish with the roasted nuts and serve.