Soft tiramisu tart

To prepare the soft tiramisu tart, start by making the cream. In a bowl, pour the mascarpone cheese and powdered sugar 1. Mix with an electric whisk until obtaining a creamy consistency 2. Soak the gelatin in cold water. Then pour the cream in a separate bowl, setting aside 20 grams for dissolving the gelatin. Whip it with the electric whisk, well-cleaned 3.

Heat the reserved cream, and as soon as it is warm, add the squeezed gelatin 4 and stir until it dissolves 5. Wait a few moments so it's not too hot, then pour it into the mascarpone mixture while continuing to mix with the electric beaters 6.

Now gradually add the fresh liquid cream 7 and gently incorporate it with a spatula, stirring from the bottom upwards 8. Then divide the cream into two bowls. In the first one, add the coffee at room temperature 9

and stir 10. In the second bowl, add the unsweetened cocoa powder 11 and mix until it's evenly combined 12.

Next, divide the coffee mixture into a mold with 3 cm (1 inch) half-spheres 13, making 8 spheres. Then pour the cocoa mixture into another half-sphere mold, this time with 5 cm (2 inch) spheres 14, making 5 spheres. Place the molds in the freezer to firm up for at least 30 minutes or until the tart is ready and chilled. To keep them level, place them on a tray 15.

Meanwhile, make the base. In a bowl, combine the butter and sugar 16, then use an electric mixer to work the ingredients until they are creamy in texture 17. Add the eggs 18 and continue to mix until the mixture is smooth.

Continuing to mix with the electric whisk, add the coffee, which shouldn't be hot 19, the flour 20, and the sifted baking powder 21.

When you obtain a smooth mixture, add the cocoa 22 and incorporate it with the electric whisk. Then, butter a 22 cm (9 inch) diameter wavy edge pan and pour the mixture inside 23, leaving 1 cm (0.4'') from the edge. Smooth the surface with a spatula 24. Bake in a preheated static oven at 180°C (356°F) for 35 minutes.

Before baking the dessert, always do the toothpick test and once cooked, let it cool at room temperature 25. When the dessert is completely cold, unmold it 26 and dust the edges with powdered sugar 27.

Now, whip the cream for decoration 28 and transfer it to a pastry bag with a 12 mm (0.5'') star tip 29. Then, take the cocoa half-spheres out of the freezer and gently remove them from the molds 30.

Place them on the tart 31, then take the coffee ones and remove them from the molds in the same way 32. Place them on the tart, alternating them with the cocoa ones 33. Since they are smaller, they will fit together and cover almost the entire surface of the tart.

Using a pastry bag filled with whipped cream, squeeze dollops into the remaining empty spaces 34, then dust with cocoa powder 35 and decorate with coffee beans 36. Refrigerate and wait for about half an hour before serving your beautiful soft tiramisu tart!