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1
In a medium saucepan, combine 1 cup of the sugar and 1/4 cup of water.
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2
Bring to a simmer over medium heat, stirring until sugar is dissolved.
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3
Increase heat to high and boil, without stirring until syrup turns a deep caramel color (watch carefully so it doesn't burn).
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4
Remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended.
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5
Let cool.
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6
Grate tangerines to make 1 1/2 teaspoons zest; set aside.
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7
Squeeze juice from 3 tangerines; reserve.
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8
Cut peel and white pith from remaining tangerines.
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9
Holding tangerine over a bowl, cut segments from between membranes.
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10
Strain juice from segments and add to reserved juice, Set segments and juice aside.
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11
Stir 1 cup of the caramel sauce and tangerine and lemon zest into Mascarpone cheese.
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12
In a chilled bowl, whip remaining cream to soft peaks.
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13
Beat in remaining sugar, vanilla and the cornstarch until firm peaks form.
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14
Layer half of the lady fingers in a dish.
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15
Drizzle with half of the reserved juice.
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16
Spread with half of the Mascarpone mixture; top with one-third of whipped cream.
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17
Repeat layers ending with whipped cream.
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18
Cover and refrigerate for at least 4 hours or for up to 1 day.
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19
Cover and refrigerate remaining caramel sauce and tangerine segments separately.
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20
Just before serving arrange remaining tangerine segments decoratively on top of tiramisu and drizzle wirh caramel sauce.
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21
Garnish with fresh mint.
