Millefeuille meets tiramisu

Mix the Roast & Fry with the icing sugar.

Brush the filo pastry circles with the mixture on both sides.

Bake the circles between two baking mats at 180°C for 17 minutes.

Leave the circles to cool and store dry in a tightly sealed container.

Beat the cream plus mascarpone with the icing sugar until light and airy.

Mix in the Amaretto at the end.

Transfer to a piping bag and store in the fridge.

Transfer the Roast & Fry and ground coffee to a vacuum bag and vacuum.

Place the bag in a hot water bath at 80°C for 2 hours.

Drain the oil through a fine sieve and store in a squeeze bottle.

Mix the gelatin powder with water and let it soak.

Bring the espresso, sugar, Cream Plus Mascarpone, and milk to a boil.

Add the gelatin mixture so that it melts.

Allow to cool to 35°C, then mix in the cold butter.

Leave the crémeux to stand overnight in the refrigerator.

The next day, blend it in the blender until smooth.

Pour into a piping bag.

Beat the tiramisù until it is light and airy.

Spread thinly on a baking sheet with a silicone baking mat.

Place in the oven at 90°C and allow to dry for 100 minutes.

The tiramisu will dry completely and pulverize when scraped off the silicone mat.

Bring all the ingredients except the agar-agar to a boil.

Add the agar-agar and boil for 2 minutes.

Pour out the jelly onto a sheet and leave in the refrigerator overnight to set.

The next day, blend the jelly in the blender until smooth.

Spread the jelly on a silicone mat with coffee relief.

Put in the freezer.

Cut the jelly into 3 x 12 cm strips, cover well, and store in the freezer.