Tiramisu

Whisk the yolks, eggs and 85g sugar in a stand mixer. Then, beat the egg whites with the remaining 25g of sugar until stiff. Mix the stiffened whites with the other mixture and finally add the sifted flour.
Weigh out 360g of the sponge mixture and spread it out on a 30 × 40cm baking sheet with a pastry spatula. Sprinkle the coffee powder over the top.
Bake the sponge in a fan-assisted oven at 445°F (230°C) for approx. 6-7 minutes.

Heat the milk to a simmer on a medium heat. Add the coffee beans. Cover with plastic wrap and leave to infuse for 15 minutes. Strain and reserve the coffee-infused milk, then heat it again.Use a whisk to mix (but not beat) the egg yolks and sugar. Pour the coffee-infused milk into this mixture, stirring all the time.Decant into a saucepan on a low heat. Stir gently until the cream thickens slightly and sticks to the back of the spatula. Use a thermometer to check the temperature is at 180°F (82°C).
Once this coffee crème anglaise has reached this temperature, remove the saucepan from the heat and strain. Add the rehydrated gelatin.
Gradually combine with the melted DULCEY 35% until it has a smooth, glossy, elastic texture. Mix using an immersion blender to form a perfect emulsion and ensure a smooth crémeux. Cover the surface with plastic wrap and store in the refrigerator.

Heat the milk with the honey. Gradually combine with the melted IVOIRE 35% while stirring vigorously. Mix and add the cold cream and mascarpone. Mix again to form a perfect emulsion. Seal using plastic film and store ideally overnight in the refrigerator.

Heat the coffee and mix the sugar in well. Leave to cool in the fridge.

Melt the DULCEY 35% chocolate at 115°F (45°C) and add the grape seed oil and chopped roasted hazelnuts. Use at approx. 95°F (35°C).