Make some caramel: Heat 1/4 of the sugar in a heavy pot over medium heat until it begins to caramelize. Add a couple teaspoons of water and mix well until it becomes a syrup. Add half of the butter and 1 oz heavy Cream and mix well until it becomes a creamy caramel. Fold in the sea salt. Set aside to cool.
Melt the white chocolate and remaining butter in a bowl over boiling water. Stir to mix. Add in the liquor, and stir well. Then whisk in the egg yolks. Make sure the mixture is smooth, be careful not to scramble the eggs. Remove from heat and allow to cool. But, not so cool that it becomes solid.
Working quickly, using cold ingredients, Whip the cream until soft peaks and fold in the vanilla and sugar. Then, continue whipping until the peaks are stiff.
In a separate bowl, place the egg whites and remaining sugar. You can also add a little cream of tartar to stabilize the whites. Whip to stiff peaks.
Fold a little Bit of the white chocolate into the whipped cream. Mix well, then add the rest until it all incorporates evenly without creating lumps.
Then Fold in the egg whites gently, so as not to deflate them. Mix them in well, but tenderly.
Set out your serving glasses. Put a layer of white chocolate mousse in each glass. Drizzle in a layer of caramel and swirls slightly. Add another layer of mousse and another layer of caramel. repeat until you have filled your glasses. Top with fresh whipped cream, a drizzle of caramel and a sprinkling of se salt.
