Tiramisu with root beer

Ingredients:

• 3 bottles of root beer, 600 ml each.
• 3 packs (250 g each) mascarpone
• 1.5 cups powdered sugar
• 3 cups heavy cream
• 1 tsp vanilla extract
• About 36 pieces ladyfingers or savoyardi cookies
• 12 Sarsaparilla caramel candies, finely crushed

Preparation:

1. Heat a large skillet over high heat. Pour in 1.5 bottles of root beer and bring to a boil. Cook until syrupy and reduced to about 1/2 cup (7-8 minutes). Let cool completely, then cover and refrigerate.
2. Combine the mascarpone and 1.25 cups powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and light (do not overmix).
   
   In another bowl, beat the cream and vanilla extract with 1/4 cup of the remaining powdered sugar until soft peaks form. Fold about a quarter of the mixture into the mascarpone to create a lighter consistency. Then fold in the remaining mixture.
3. Pour 1.5 bottles of remaining root beer into an 8-inch square baking pan or other container for soaking the cookies. Working with several savoiardi at a time, briefly dip them in the root beer (just for a few seconds to lightly coat them with the liquid, but not to soak them).
4. Place the cookies in the bottom of the bowl trifleSpread a quarter of the mascarpone mixture evenly over the top. Sprinkle with 1/4 of the crushed caramel candies.
   
   Repeat the process, making two more layers of soaked savoiardi, mascarpone, and crushed caramel. Form one final layer of soaked biscuits and an even layer of mascarpone on top. Set the remaining crushed candies aside for now.
5. Cover the tiramisu and refrigerate until completely set (about 4 hours).
6. When ready to serve, sprinkle the tiramisu with the remaining crushed caramel candies and drizzle with the reduced root beer. Arrange portions in serving bowls. Drizzle with the remaining root beer syrup.