Ingredients

· 500 g mascarpone

· 1/3 cup caster sugar + 2 teaspoons

· 1 teaspoon vanilla bean paste

· 1 cup thickened cream

· 6 just-ripe yellow nectarines

· 2 tablespoons lime juice

· 2/3 cup salted caramel sauce

· ½ teaspoon sea salt flakes

· 2 cups sweetened espresso

· 300 g sponge finger biscuits

Method

Beat the mascarpone, sugar and vanilla in a bowl until smooth and fluffy. Beat in the cream on low speed. Set aside. Halve, remove stones and cut the nectarines into thick wedges. Place into a bowl. Drizzle with lime juice and sprinkle with two teaspoons caster sugar. Toss to combine. Combine caramel and salt in a bowl. Place coffee into a shallow dish. To assemble the tiramisu, dip half of the biscuits into the coffee for about a second on each side, trimming biscuits as required. Top with half of the mascarpone and swirl with half salted caramel. Drain nectarines and arrange in an even layer on the mascarpone mixture. Repeat layering using the remaining biscuits, coffee and mascarpone mixture. Drizzle with remaining salted caramel. Cover and refrigerate. Just before serving, halve, remove stones and cut the remaining nectarines into thin wedges. Arrange nectarines on the tiramisu and serve.