Cannoli with salted caramel and miso

Combine the sugar, sake and mirin in a saucepan.

Bring to a boil over medium heat, stirring until the sugar is fully dissolved.

Continue cooking until the mixture reduces and caramelizes to a deep amber colour.

Carefully add the Culinaire Original and return to a gentle simmer, stirring until smooth and slightly thickened.

Remove from the heat and whisk in the butter until fully emulsified.

Finally, add the miso paste and whisk until completely smooth.

Allow the sauce to cool to room temperature before use.

Whip the Tiramisù in a planetary mixer until airy.

Add the caramel sauce and salt flakes.

Mix well and transfer to a piping bag.

Fill the cannoli with the tiramisu mixture and place them in the refrigerator to set further.