Halloween tiramisu parfaits with homemade ladyfingers and green chai filling

Add the sugar to the three yolks only when ready to whisk, since sugar left sitting on yolks can cook them; whisk in a circular motion until light in colour, aerated and opaque, with no grainy sugar crystals.

Fold about a quarter of the French meringue into the yolks first so the two mixtures are close in texture, then fold the yolk mixture into the rest of the meringue, pouring light into heavy; stop as soon as it is one colour.

Add the sifted flour in thirds, folding without pressing down, scraping the sides and bottom, until a loose batter that holds its shape for about three seconds.

Fill a piping bag (no tip) standing in a bowl, without overfilling, working out air bubbles.

Pipe small rising circles onto a parchment-lined sheet tray, pinching and releasing, with plenty of space since they spread.

Bake at 375 degrees for 15 minutes.

For the filling, whisk eggs and sugar over a double boiler, stirring constantly so they do not scramble.

Check with a thermometer: from 110 degrees bring the eggs to about 165 degrees for food safety.

Turn off the heat and whisk in the gelatin sheets until there are no clumps; work fast before it sets at room temperature.

Whisk the cream by hand until light and fluffy.

Whisk the mascarpone into the egg mixture, warming it over the double boiler to break down any lumps; take it off the heat and whisk to a loose to medium peak.

Fold a little of the mixture into the whipped cream, then incorporate the rest in stages, adding green colouring until the colour is right.

Fill a piping bag fitted with an 808 tip, twisting the bag into the tip.

Dip ladyfinger cutouts in coffee with chai base on both sides and squeeze out the excess so no coffee puddles at the bottom.

Ladyfingers keep three days after baking, or frozen up to eight weeks.

Layer in parfait glasses: ladyfinger, filling piped level in a circular motion without pressing, larger ladyfinger, filling again.

Garnish one with candy eyes; for the other, lay a stencil flat and sift cocoa powder over it, then lift the stencil off.