Tiramisu canele (glazed mascarpone entremet cakes)

Make a coffee extract by reducing espresso with a bit of sugar; add more coffee and Kahlua or another alcohol.

Add the agar-agar mixture, bring to a boil and cook a couple of minutes; cool over ice water and refrigerate until set.

Blend the set coffee gel smooth, fill half-sphere silicone molds three-quarters full, freeze completely, demold and keep frozen.

Cut leftover pastry crust into rounds and freeze; to bake, sandwich between two sheets of parchment or baking mats and bake 20 minutes.

Cut rounds from ladyfinger sponge sheets.

Fill silicone molds two-thirds with mascarpone filling, press in a frozen coffee gel insert, add more filling, top with sponge soaked in coffee punch, cover with more filling and smooth with an offset spatula.

Add the crust, weight the top and freeze overnight; demold and keep frozen until glazing.

Make chocolate enrobage from equal parts bittersweet chocolate and cocoa butter, both melted and mixed; sieve and set aside.

At 100F / 38C, glaze the frozen cakes one at a time.

Finish each with a rosette of mascarpone chantilly and cocoa powder; refrigerate overnight before serving.