Tart tiramisu

1. Whip the egg whites with the sugar.
2. At the same time whip the egg yolks in another mixer.
3. Sift together flour and corn starch.
4. Mix together whipped egg yolks with meringue.
5. Fold in the dry ingredients.
6. Spread 1000 g in a flexipan 60 x 40 x 1cm.
7. Bake at 180°C for 8 minutes Each sponge disc 16 g.
8. Makes 32 pieces of 7cm diameter. 1⁄2 tray for 16 tarts.

1. *The espresso is long shot water.
2. Mix both together.
3. (to soak 5 sponges) 25 g coffee syrup per sponge

1. Heat the coffee beans in an oven at 160°C for 3 minutes.
2. Heat the cream and milk almost to a boil and remove.
3. Add into the hot coffee beans.
4. Cover with cling film and allow to infuse for 5 min.
5. Strain the coffee beans and replace back the liquids to the initial weight.
6. Add egg yolks and sugar and cook to 85°C.
7. Remove from heat and add the gelatin mass.
8. Pour the chocolate and incorporate.
9. Then add the butter and incorporate with the blender.
10. Pour in a mold with 8cm cavities and freeze. Approx 16 tarts, each of 65 g coffee cremeux.

1. In a mixer soften the butter and vanilla.
2. Add the dry ingredients together until a becomes crumbly in texture and when pressing into your hand should stick together.
3. Finally add the eggs and mix until you form the a dough.
4. Sheet the dough between guitar sheets 2-3mm.
5. Allow it to rest for a couple of hours before baking.
6. Place the dough between perforated silpat.
7. Bake for 15 minutes at 160°C.
8. Each tart is 25 g baked.
9. Makes 16 pieces.

Whip all together.

1. Prepare the gelatin mass.
2. In a saucepan add the first group of ingredients.
3. Bring to 104°C.
4. Remove from heat and add condensed milk and gelatine mass and mix.
5. Then pour the chocolate and blend.
6. Allow it to rest overnight. Use it at 31 to 28°C

1. Apply dark chocolate 3 g into the 25 g tart shells to seal them from the humidity.
2. Soak with 25 g coffee syrup the 16 g sponge disc and place it into the tart shells.
3. Top with the 80 g glazed cremeux.
4. Add the chocolate disc (1.5 g) on top and garnish with 15 g mascarpone whipped cream.
5. Decorate with 3g Mona Lisa blossoms on the sides and one mocha bean on top.
6. Dust with a mix of cacao powder and snow icing sugar.