Prepare the coffee Panna cotta (the amount of ingredients is in the form of 14 cm). Gelatin cover with cold water. Mix the yolk with sugar and pour hot cream. Pour all into a saucepan, add the coffee and cook the mixture until lightly thickened. Turn off the heat and let cool to 65°C. In a water bath to dissolve the gelatin and add to cream.

Also adding coffee and liqueur. Cool. Prepare the form, if it is not silicone, then wrap with foil. Pour the Panna cotta and put the form in the freezer until fully cured, approximately 3 — 4 hours.

Prepare the sponge cake (baked in the form of 16 cm): preheat the oven to 180°C. the Form to lay baking paper, grease with oil. Divide egg whites and yolks. Whisk the whites with the sugar and lemon juice until fluffy. Yolk, slightly beat with a fork with a pinch of salt and with a spatula gently beat in the whites. Add sifted flour, gently stir. The dough spread in the form level, on top lightly sprinkle fine sugar. Bake for about 8 — 10 minutes.

Let cool on wire rack. Cut a circle the size of Panna cottas (diameter 14 cm).

Prepare the mascarpone mousse: Pour the gelatin with cold water. Whisk the egg yolks with the icing sugar white. Beat the whites with a pinch of salt to density. Prescription eggs are added raw, as it is done in a classic tiramisu. I can't afford store-bought eggs, so I held them heat treated in a water bath to 72°C (you decide for yourself). The yolks should be mixed mascarpone with a spatula carefully enter proteins. Dissolve gelatin in a water bath. Cool. Parts interfere with the main part of the cream, add the liqueur. The mousse is ready.

Collect the cake from top to bottom. The form lay a film, if not silicone), side lay a pastry strip (I did). Spread 1/2 of the mousse, gently on top of the Panna cotta, then the remaining mousse and cover with a biscuit (pre-soaked in coffee with a spoon of liqueur), lightly pressing it into the cream. Send the cake in the freezer for 6 — 8 hours, preferably overnight.

Prepare mirror glaze: Gelatin fill with cold water. In a saucepan mix water, sugar, invert syrup. Brought to 103°C, pour the broken chocolate. Stir until smooth, add milk and dissolved in a water bath gelatin. Break the immersion blender. Cover with cling film, let cool and put into the fridge for the night. Prepare the frosting in advance.

The next day, heat the glaze. Then cool it to 30 — 35°C (operating temperature). Take out the cake, release from the mold, put on the grill and cover with glaze. Decorate at will.

Here such I turned the Tiramisu. Bon appetit!