Hot tiramisu

Coarsely chop the mushrooms, then mix them in a bowl with the remaining ingredients and adjust the salt.

Pour the mixture into the hemispherical moulds and bake at 100°C for 15 minutes with steam mixture.

Freeze before demoulding.

The night before, infuse the mushroom powder with the Cream Plus Mascarpone.

The next day heat the mushroom cream and separately in a small saucepan mix the eggs with the grated Parmesan cheese.

Combine the two compounds and bring to 85°C and adjust the salt.

Sieve and pour into a 1L siphon.

Charge with 2 refills and keep at 45°C until serving.

Whip the egg yolks with the caster sugar 1 in a planetary mixer.

Mix the egg whites with the powdered egg whites and whip them with the sugar 2.

Mix the yolks with the meringue and incorporate the previously sieved powders.

Recover 910 g of dough (this is the dose for a 60x40 baking tray), and spread it evenly with a spatula.

Bake at 200 °C for 14 minutes (first 3 minutes with the valve closed, then open).

Once cold, cup the biscuit with a circle mould.

Sprinkle the cooked porcini mushroom cream with sugar and coffee mixture.

Caramelize using a torch.