Tiramisu Cup

Make a pâté à bombe by cooking the water, sugar and vanilla at 103ºC.

Gradually add the invert sugar over the beaten egg yolks.

Heat the gelatine mass separately.

Lightly heat the Mascarpone cheese and add to the first part of the recipe.

Semi-whip the cream and mix into the first part of the recipe.

Mix everything cold and whisk.

Spoon into a half sphere and freeze.

Make the coffees and reinforce with the soluble coffee, then cool and soak the cakes.

Whiten the yolks with the first sugar.

Sieve the flour.

Whisk the egg whites with the sugar.

Add half of the whisked egg whites to the first whisked mixture.

Add half the flour.

Mix in the remaining egg whites and finally the remaining flour.

Pour into a tin lined with paper and bake at 230ºC for 7 minutes.

Use the blender attachment to mix the softened butter and icing sugar.

Mix in the smaller amount of the flour, almond, salt and eggs.

Complete the kneading with the second amount of flour.

Press between 2 silpat mats, cut out discs and bake between 2 micro-perforated mats.

To assemble the dessert, place a disc of cake soaked in the coffee in the silicone mould.

Add tiramisu mousse and the coffee core, then add more mousse and freeze.

Make a chocolate disc with Opal 30,3% White Chocolate so it looks like a saucer, then make a coffee cup handle and stick it to the tiramisu so it looks like a real cup.

Arrange the frozen mousse and garnish with a little cream and cocoa powder.

Present the cup on top of the sablé biscuit and attach using a little hazelnut praline.