Recipe for Kinder Bueno Tiramisu

The biscuit: Separate the egg whites from the yolks. Place the egg whites in the bowl of your mixer and start beating at maximum speed. When the whites begin to rise slightly, add the sugar gradually while continuing to beat at maximum speed. You should obtain a nice, firm meringue. When you lift your whisk, a nice peak should form. 3. Add the egg yolks and beat the mixture for just 15 seconds to incorporate them. 4. Gradually add the flour and gently mix using a spatula, lifting the mixture well each time. 5. Place the batter into a piping bag fitted with a large tip. Draw 2 circles of 25cm in diameter with a pencil on parchment paper and place the parchment paper upside down (so the cream doesn’t touch the pencil) on a baking tray. Depending on the size of your tray, the 2 circles may not fit on the same tray. You may need to bake in 2 batches. 6. Using the piping bag, pipe 2 circles of batter using the pencil-drawn guide. 7. Bake in a preheated oven at 180°C for 12 minutes. Let cool on a rack.

The soaking syrup: Place all the ingredients together in a saucepan. Bring the mixture to a boil, pour it into a large bowl, and let it cool.

Mascarpone mousse: Place the gelatin sheets in a large bowl of cold water to soften. Split a vanilla pod in half, scrape out the seeds, and place the seeds and egg yolks in the bowl of your mixer. Whip the mixture. Meanwhile, place the sugar and water in a saucepan and bring the mixture to a boil until it reaches 117°C. When the mixture is about to reach 117°C, be very quick: - reduce the speed of the mixer to the minimum (but do not stop it completely) - Squeeze the gelatin and place it on the yolks - And very soon after, pour the syrup at 117°C in a thin stream over the gelatin and egg yolks. The syrup should flow down the side of the mixer, but you must be very quick so that the yolks do not set or cook from the heat of the syrup. - Once the syrup is fully poured in, immediately increase the mixer speed to maximum. Mix at maximum speed until completely cooled. The mixture will lighten in color and become frothy. Add the mascarpone and whip again until incorporated. Set aside in a mixing bowl. Whip the well-chilled liquid cream (place it in the freezer for 15 minutes before using) until it forms stiff peaks. Gently fold the whipped cream into the previous mixture using a spatula.

Soak both sides of your two rings with the soaking syrup, being generous with the soaking. Place your 25 cm diameter ring on a baking tray suitable for the freezer. Wrap the bottom of your ring in plastic wrap to prevent any leakage of cream. Place your layer of sponge cake at the bottom of the ring on the plastic wrap. Pour just under half of the mascarpone mousse on top. Place the other soaked layer of sponge cake on top and pour in the mascarpone mousse. Smooth the top of the entremet well. Reserve about 1/4 of the mousse. Place the remaining mousse in a piping bag with a star tip. Refrigerate. Freeze the entremet for a minimum of 4 hours. Carefully remove the ring and take off the plastic wrap. Place the entremet on your serving platter. I recommend letting it defrost in the refrigerator overnight and doing the decoration just 1 or 2 hours before serving. Pipe the mascarpone mousse nicely on top of the entremet. Dust with a little cocoa powder using a fine sieve. Place chocolate bars all around the entremet. Since my entremet was not tall enough, I trimmed my bars to keep only 3 pieces. Place half bars on top of the cake for extra indulgence.

To finish, enjoy your dessert 1 or 2 hours later because the chocolate bars will quickly soften and become moist, and it will no longer be as delicious and crunchy.