Serves 2

Ingredients

Mascarpone sphere
60g mascarpone
60g cream 
25g granulated sugar
20g egg yolk
2g gelatine
60ml espresso coffee

Liquid coffee filling
10g cream 
5g cocoa powder
7g glucose syrup
7g water
2g coffee paste

Marsala sauce
10g Marsala
10g cream
10g milk
10g granulated sugar
1 egg yolk

Soft coffee cookie
10g flour
60ml espresso coffee
5g almond flour
7g milk
10g granulated sugar
5g olive oil
1 whole egg

Method

Beat the mascarpone cheese and the cream in a planetary mixer. Separately beat the egg yolks and a previously made patè à bombe, then add the gelatine leaf. Mix the mascarpone and cream with the beaten egg yolks, add the espresso coffe and, using a pastry bag, pour the mixture in the spherical moulds (in the center of the moulds carefully place the liquid coffee filling, prepared by mixing all the ingredients and heating them to 100°C, then pouring it in the smaller moulds and freezing it).
For the marsala sauce mix all the ingredients together and heat to 85°C, then let it cool in the fridge.
For the soft coffee cookie mix all the ingredients, bake the dough in the oven at 200°C for 10 minutes and cut it using a circular pasta mould.
Place the soft cookie on the plate with the tiramisù sphere on top of it, add some marsala sauce, cocoa powder and berries.