🍮Tiramisu Semifreddo

Place in the freezer for at least 24 hours.

Before serving, leave in the fridge for 5/6 hours.

Prepare the coffee for the ladyfingers and leave to cool (sweeten to taste).

Place the water and sugar in a saucepan and bring to the boil until it reaches 121°C.

Beat the eggs, gradually pouring in the sugar syrup until the eggs become a light, frothy cream and the mixture has cooled (this will take 5 minutes).

Soak the gelatin sheets in water for at least 10 minutes. After this time, remove 50 ml of fresh liquid cream from the total and heat over a low heat. Stir the gelatin into the hot cream and let it cool.

Combine the pasteurized eggs with the mascarpone.

Then add the remaining, previously whipped cream to the egg and mascarpone mixture.

Now gently mix the mixture with the liquid cream and gelatin.

Pour the cream halfway up the silicone mold. Continue with the coffee-dipped ladyfingers, and finally top with the tiramisu cream until it thickens.