• Place your Quilted Design Mat (face up) on the top of your Square Flexipat® and on the top of your Medium Perforated Baking Sheet. Set Aside.

STEP 1 -

• Place the gelatin in a small bowl full of cold water. Let it set for 10min.
• In the bowl of your stand mixer, beat the egg yolks until light and fluffy (about 5min).

STEP 2 - SYRUP

• Place the sugar and water in a small sauce pan, heat until it reaches 248F/120C. Remove from the heat. Drop the scooped gelatin in, mix until dissolved and pour the hot syrup on the egg yolks while it continues beating. Then, whisk on the highest speed until it has completely cooled down.
• In a separate Mixing Bowl, whisk the mascarpone until fluffly. Then, using your spatula, gently add your egg yolk preparation.
• In another mixing bowl, whip the heavy whipping cream until stiff peaks. Gently fold it into your egg yolk preparation.

ASSEMBLY

• Pour a little bit of your preparation onto the Quilted Design Mat and brush it nicely to remove any hidden bubbles. Then, add 1/2 of your cream.
• Place a layer of lady fingers on top, previously dipped in an espresso or strong coffee (facing down).
• Finally, add the remaining of the cream and finish with a final layer of lady fingers. Use your offset-spatula to even out. Cover tightly with a plastic wrap and place in the freezer overnight (12 hours)

24 HOURS PRIOR TO ENJOY

• Place your serving plater on top of your Tiramisù. Remove the Square Flexipat® and gently peal off the Quilted Design Mat.
• Now this is the most difficult part of the recipe: Leave your tiramisù in the refrigerator for about 24 hours. This will allow the texture to set and flavors to expend. I promise you, it is worth the wait, as you probably have never tasted anything like this Tiramisù before. Then, sprinkle with cocoa powder before serving and enjoy with a spoon! Bon Appétit!