Tiramisu of violet candies

I don't know how I got the inspiration for this recipe, simply because a few weeks ago I saw a box of violet candies in a bakery, I felt like eating one and remembering my childhood, and the other day when I saw them in the cupboard, I thought why not use them to make a violet-flavored dessert? and as I also had a tub of mascarpone in the fridge that was about to expire, I started thinking about it and voilà, it was born in violet candies tiramisu ¡¡

The result was surprising, ideal as a fairy tale, but above all, very, very successful the violet candy flavor, which was what it was about, and very sweet, so be warned, it is a dessert for those with a sweet tooth!

Let's get started then:

INGREDIENTS:

50 gr of violet candies
2 eggs
Soletilla biscuits
1 tub of mascarpone ( 250 gr)
Water
Food coloring (optional)
Mint leaves (for decoration)

STEP BY STEP:

Crush or rather, pulverize the violet candies (we will obtain a violet colored powdered sugar! I have used the thermomix, if not, a coffee grinder or if you do not have any of this, with patience in a mortar and pestle.
In a saucepan, I put a small glass of water (about 150 ml) and about 40 grams of caramel powder. Over medium heat I let them dissolve. I remove.
Whip the egg whites until stiff with a tablespoon of violet powder. When it starts to make peaks or when you turn it over and it doesn't fall, it is ready.
Put the mascarpone, the 2 egg yolks and another spoonful of candy powder in a bowl and mix with a whisk or mixer. Then I make the whipped egg whites, and to give it a more intense violet touch, I have used a pinch of red and a pinch of blue food coloring. With the help of a spatula, integrating everything with enveloping movements so as not to lose the spongy texture that the egg whites give it. That is to say, I do not stir fast or with a mixer, but from top to bottom and slowly until everything is integrated.
In a mold that you like, I used a round one of 15 cm and 5 cm high, we are going to assemble the tiramisu. At the end we will unmold it. If you prefer, you can cover it with silver foil. Soak, one by one, the sponge cakes in the syrup we have prepared, and place them at the base of the mold. Then put a layer of the cream, and again another layer of sponge cakes, and so on until the mold is filled (not too high!). Reserve part of the cream to cover the tiramisu after letting it rest in the refrigerator for at least 2 hours.
To finish, pour the tiramisu on a plate, removing the mold and the silver foil if you put it, and cover with the remaining cream. Decorate with some candy that we have reserved and some mint leaves and it's ready!