Hazelnut Tiramisu

Vanilla Cake Procedure

Fitted with a whisk attachment, Combine all ingredients except oil in a stand-mixer on high speed then mix until ribbon stage
Turn to medium speed then add oil then mix for 1 minute.
Transfer in a 12x3 Jelly roll pan 180°C for 30-40 minutes or until a toothpick inserted comes out clean then lit it cool.

Mocha Cremeux Procedure

Heat the cream and the coffee in a pan until it just starts to boil.
Whisk some of the hot cream into the yolks. Then add the rest and whisk together. Stir over high heat until it reaches 85°C (185 degrees Fahrenheit).
Immediately remove from the heat and pour over the chocolate.
Leave that for a few minutes for the chocolate to melt and then whisk it well.
Let it set

Tiramisu Procedure

Whip Festipak to medium peaks then set aside.
Bloom gelatin sheets to cold water.
Make a pate a bomb Egg yolks, sugar and corn syrup.
Add the Cremfil Silk Cheesecake to the warm pate a bomb then mix until smooth.
Melt the gelatin mass then add in the coffee liquor.
Fold-in whipped cream

Ladyfingers Crunch Procedure

Melt the white chocolate and hazelnut praline then mix with ladyfingers.

Coffee Punch Procedure

In a saucepot, bring all the ingredients to boil. Set aside
To assemble: In a mousse ring lined with aluminum foil with acetate sheets. Fill and press the bottom with ladyfinger crunch. Fill the next layer with the vanilla sponge soaked and brushed with the coffee punch. Fill the rest with Tiramisu cream. Freeze the cake then dust with cocoa-powder on top

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