TIRAMISÙ REVISITED

Whisk the egg whites with the sugar, then add the egg yolks.

Fold in the flour and melted Butter with a spatula.

Spread on a baking tray and bake for 10 minutes at 180°C.

Mix the powders together, then add the lemon juice and black lemon paste.

Bring to the boil and set aside in a cool place.

When cold, mix in a blender and place in a piping bag.

Peel the lemon and cut zest into fine strips.

Boil the water, lemon juice and sugar to make the syrup.

Scald once, then cool and vacuum-pack in the syrup.

Make a syrup with the glucose, water and sugar and pour over the flour, cocoa and Butter.

Mix and spread on a baking tray, cook twice for 3 minutes at 180°C.

Leave to cool and break into pieces.

Infuse the coffee beans in the Cream Plus Mascarpone overnight.

The next day, drain and mix the Cream Plus Mascarpone with the sugar and egg yolks, then whisk until stiff.

Infuse the milk and Cream Plus Mascarpone cold with the coffee beans overnight.

The next day, strain and make a crème anglaise, then leave to cool overnight and churn the following day.

Mix the powders together, then add to the espresso and bring to the boil.

Pour into a gastro tray and leave to cool.