Tiramisu Mousse Cake with Mirror Glaze

Ingredients

For the sponge cake:

1 egg

25 g sugar

25 g flour

1/2 tsp lemon juice

For the cream:

300 g mascarpone cheese

2 eggs

40 g powdered sugar

1 pinch salt

6 g gelatin sheets

1 tbsp coffee liqueur

For the panna cotta:

1 egg yolk

50 g sugar

1 tsp instant coffee

200 ml 33% cream

1 tbsp coffee liqueur

6 g gelatin sheets

For the glaze:

100 g milk chocolate

100 g invert syrup

100 g sugar g

Water 50 g

Gelatin sheets 8 g

Milk 60 ml

Sponge cake: Preheat oven to 180°C. Grease a 16 cm diameter cake tin or ring with butter. Separate the egg white and yolk. Beat the white with sugar and lemon juice until fluffy. Lightly beat the yolk with a fork and, using a spatula, carefully fold it into the whites.

Add sifted flour and mix gently. Pour the dough into the pan, smooth it out, and sprinkle the top lightly with fine-grained sugar or powdered sugar. Bake for about 8-10 minutes. Cool on a wire rack. Cut out a circle with a diameter of 14 cm.

Coffee panna cotta: Soak the gelatin in cold water. Mix the yolk with sugar and pour in hot cream. Pour everything into a saucepan, add the coffee, and cook until slightly thickened. Remove from heat, cool to 60-65°C (140-150°F), then stir in the squeezed gelatin and coffee liqueur. Strain. Pour into a silicone mold or ring with a diameter of 14 cm (5.5 in). Freeze until completely set, about 3-4 hours.

Mascarpone Cream: Cover the gelatin with cold water. Beat the yolks with powdered sugar until pale. Beat the whites with a pinch of salt until stiff. Stir the mascarpone into the yolks with a mixer at low speed, then gently fold the whites in with a spatula.

Place a few spoonfuls of the cream in a heatproof bowl and microwave to 60-65°C (140-150°F). Dissolve the gelatin in it. Stir it gradually into the main part of the cream, then add the liqueur.

Mirror Glaze: Soak the gelatin in cold water. Combine the water, sugar, and syrup in a small saucepan. Heat to 103°C (213°F) and pour over the broken chocolate. Stir until smooth, add milk and squeezed gelatin. Blend with an immersion blender. Work temperature: 32-35°C.

Assembly: (from top to bottom). Place a 16 cm cake pan on plastic wrap and line the sides with pastry tape. Spread half the cream on top, then carefully spread the panna cotta on top, then the remaining cream. Cover with the sponge cake, pressing it lightly into the cream. Freeze the cake for 6-8 hours, preferably overnight.

On the second day, remove from the pan and glaze it. Decorate as desired.

Enjoy!