Salted Caramel Tiramisu

Step 1: Release base from a 20cm (base measurement) springform pan and turn over and spray with oil.

Step 2: Place a sheet of baking paper over the base, allowing 4cm to overhang and secure base, paper side-up, in the pan and then grease and line the side and dust base of pan with a third of the cocoa powder.

Step 3: Combine coffee and Baileys in a bowl and dip a biscuit in the coffee mixture and place in the prepared pan and repeat with one-third of the biscuits and coffee mixture, trimming biscuits to fit, to form a single layer over base of pan.

Step 4: Combine the mascarpone and ricotta in a bowl and process with a stick blender until just smooth and then fold through cream and spread a quarter of the mascarpone mixture over biscuits.

Step 5: Combine the caramel and salt in a bowl and dollop half of the caramel mixture over the mascarpone layer and dust with half of the remaining cocoa and repeat layering with half of the remaining biscuits and coffee mixture and now spread with a third of remaining mascarpone mixture and dollop with the remaining caramel mixture and dust with remaining cocoa and repeat with remaining biscuits and coffee mixture and then cover with plastic wrap and place in the fridge for 8 hours or overnight to set and also place remaining mascarpone mixture in the fridge.

Step 6: Place tiramisu on a serving plate and spread remaining mascarpone mixture over the top and sides, smoothing the edges and then place in the fridge for 30 minutes to set.

Step 7: Pour the melted chocolate over the top of the tiramisu and working quickly, spread to the edges, allowing chocolate to dribble down the sides, and decorate with chocolate curls.