Make the cookie dough

• Beat the cold cubed butter with the white sugar and molasses until combined.
• Add the egg and vanilla, then the flour, sea salt, baking soda and instant coffee.
• Mix just until no flour remains.

Roll out the dough

• Roll the dough into a rectangle on parchment paper.
• If sticky, freeze for a few minutes.

Prepare the cinnamon filling

• Mix the softened butter, dark brown sugar, cinnamon and sea salt into a paste.

Fill and roll the dough

• Spread the cinnamon filling over the dough.
• Roll the dough up into a log.

Chill and cut the rolls

• Freeze the log for 15 to 30 min.
• Cut into 8 rolls.

Bake the cookies

• Bake in 10 cm / 4-inch rings at 180 °C / 350 °F for 12 to 14 min.
• No rings? Refrigerate overnight, then freeze for 1 to 2 h before baking.

Make the brown butter caramel

• Brown the butter and set aside.
• Make a dry caramel with the sugar.
• Slowly add the warm cream in 3 additions over low heat and simmer to reduce.

Finish the caramel

• Remove from the heat, add the brown butter, blend and strain.
• Chill until spreadable.

Whip the cream (hard version)

• Separate the eggs. Whip the egg whites with the sugar and vanilla into a French meringue.
• Gently mix the mascarpone, cream cheese and yolks, then fold in the meringue without overmixing.
• Contains raw eggs: use very fresh eggs and keep refrigerated.

Pipe the cream and freeze

• Spread the caramel over the cooled cookies and top with toasted pecans and sea salt.
• Pipe the cream onto the cookies and freeze for 1 h, until firm.

Make the white chocolate shell

• Melt the white chocolate with the cocoa butter together.
• Dip the frozen cookies in the melted chocolate.

Thaw and serve

• Thaw in the fridge for 4 h.
• Keep refrigerated and consume within 24 h. Do not refreeze.