The coupon code PAOLA guarantees you a 12% discount on the entire Insider website! But, since the consumer month has already started there, using the coupon code PAOLA15 you guarantee an extra 15% with the website's promotions. Amazing, right? Access the link and enjoy: http://insiderstore.com.br/PaolaCaros... _____ Tiramichou Yield: 6 to 8 servings Preparation time: 2 hours and 30 minutes Ingredients For the dough: 160 g filtered water 160 ml whole milk 160 g butter 6 grams refined sugar 1 pinch of salt 160 g wheat flour 250 g organic eggs For the filling: 500 ml whole milk 20 g coffee beans 50 g brown sugar 50 g refined sugar 5 egg yolks 30 g cornstarch 1 teaspoon vanilla paste or essence 200 g mascarpone cheese coffee liqueur to taste (optional) For the topping: 200 g dark chocolate 200 g fresh cream 50 g butter 100 g glucose (optional) For assembly: 300 g fresh cream 100 g confectioner's sugar 1 teaspoon vanilla paste or essence Preparation Filling: Coarsely grind the coffee beans. In a medium saucepan, place the brown sugar, milk and ground coffee. Mix with a whisk and bring to a boil over medium to high heat. In a large bowl, place the 5 egg yolks, the granulated sugar and the vanilla. Mix with the whisk, add the cornstarch and mix again. Once the milk and coffee boil, gradually add it to the bowl with the egg yolks, always mixing with the whisk, until incorporated. Return the milk and egg yolk mixture to the saucepan over medium to low heat and cook, stirring constantly with a wooden spoon, until it begins to thicken. Lower the heat, replace the wooden spoon with the whisk and continue stirring for approximately 1 or 2 minutes. Transfer the cream to a bowl to stop it from cooking and place plastic wrap in contact with the surface of the cream. Refrigerate for at least 1:30 hours to cool. Remove the cold cream from the refrigerator and stir lightly with a whisk. Add the mascarpone and coffee liqueur. Refrigerate again until ready to assemble the dessert. Dough: Preheat the oven to 150˚C. Crack the eggs separately, one by one (so you don't lose them all if one is spoiled), and transfer to a bowl. Set aside. Line 1 or 2 baking sheets with parchment paper and draw 3 circles of different sizes, approximately 18, 16 and 14 cm in diameter. Set aside. Set aside a spray bottle with filtered water. In a large saucepan over high heat, heat the water, milk, salt, sugar and butter, stirring with a wooden spoon. Once the butter has melted, lower the heat to medium and add all the wheat flour, all at once. Continue stirring for 3 minutes until it forms a dough and comes away from the pan. Transfer the dough to a mixer using the paddle attachment. Beat the dough until it stops steaming. Gradually add the eggs until the dough reaches the right consistency (when you lift the paddle, the dough falls out in a triangle shape). Place the dough in a piping bag with a plain tip and fill the 3 circles previously drawn on the parchment paper with the dough, starting from the inside out. Spray the surface of the dough circles with water and bake at 150˚C for 35 minutes. Remove the dough from the oven and let it cool before assembling. Topping: Chop the chocolate. In a pan over high heat, dissolve the cream with the glucose. Remove the pan from the heat and add the chopped chocolate, stirring with a wooden spoon until all the chocolate has dissolved. Add the butter, mix and set aside. Wait 30 minutes before using the topping. To assemble: Beat the cream with the sugar and vanilla in a mixer or with a whisk until it reaches the consistency of whipped cream (firm peaks). Place the coffee cream in a piping bag with a plain tip. Cut the 2 larger dough disks in half with a serrated knife. Place the larger 18 cm disk in the center of the plate, securing it with a little whipped cream to prevent it from slipping. Fill the disk with the coffee cream, close it and drizzle with a little chocolate frosting. Add a little more whipped cream and do the same with the 16 cm disk, finishing with the chocolate frosting. For the last layer, fill the smaller disk by making a hole with the pastry bag underneath the disk and filling it with plenty of coffee cream. Finish with the chocolate frosting and decorate as desired with a little whipped cream. _____ Production: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel