Caramel Citrus Tiramisu - sugar

Method

• In a medium saucepan, combine 1 cup of the sugar and 1/4 cup of water.
• Bring to a simmer over medium heat, stirring until sugar is dissolved.
• Increase heat to high and boil, without stirring until syrup turns a deep caramel color (watch carefully so it doesn't burn).
• Remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended.
• Let cool.
• Grate tangerines to make 1 1/2 teaspoons zest; set aside.
• Squeeze juice from 3 tangerines; reserve.
• Cut peel and white pith from remaining tangerines.
• Holding tangerine over a bowl, cut segments from between membranes.
• Strain juice from segments and add to reserved juice, Set segments and juice aside.
• Stir 1 cup of the caramel sauce and tangerine and lemon zest into Mascarpone cheese.
• In a chilled bowl, whip remaining cream to soft peaks.
• Beat in remaining sugar, vanilla and the cornstarch until firm peaks form.
• Layer half of the lady fingers in a dish.
• Drizzle with half of the reserved juice.
• Spread with half of the Mascarpone mixture; top with one-third of whipped cream.
• Repeat layers ending with whipped cream.
• Cover and refrigerate for at least 4 hours or for up to 1 day.
• Cover and refrigerate remaining caramel sauce and tangerine segments separately.
• Just before serving arrange remaining tangerine segments decoratively on top of tiramisu and drizzle wirh caramel sauce.
• Garnish with fresh mint.