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In a medium saucepan over medium heat, melt sugar while stirring continuously until it turns a deep amber color. Carefully add butter and stir until melted. Slowly pour in heavy cream, whisking constantly. Remove from heat and stir in sea salt. Let cool.
Make the Mascarpone Cream:
In a double boiler or heatproof bowl over simmering water, whisk egg yolks and sugar until thick and pale, about 5 minutes. Remove from heat and gently fold in mascarpone cheese until smooth.
Whip the Cream:
In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form. Fold whipped cream into the mascarpone mixture gently.
Assemble the Tiramisu:
Combine cooled coffee and coffee liqueur in a shallow dish. Quickly dip ladyfingers into the coffee mixture (do not soak). Layer half of the soaked ladyfingers in the bottom of your serving dish.
Layer Cream and Caramel:
Spread half of the mascarpone cream over the ladyfingers. Drizzle half of the salted caramel sauce over the cream. Repeat layers with remaining ladyfingers, mascarpone cream, and caramel sauce.
Chill:
Cover and refrigerate for at least 4 hours or overnight to let flavors meld.
Serve:
Dust with cocoa powder before serving for a classic finish.
Serving and Storage Tips:
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