12 Breton shortbread biscuits
2 tablespoons of cooled strong coffee (optional, for dipping the shortbread biscuits)
A few pieces of caramel for decoration
Preparation:
Prepare the salted butter caramel:
In a saucepan, melt the sugar over medium heat, stirring regularly, until golden brown.
Add the salted butter and stir until completely melted and incorporated.
Remove from heat and stir in the cream. Be careful, as the mixture may bubble.
Let the caramel cool to room temperature.
Prepare the mascarpone cream:
