Espresso Zabayon Delight

Combine the butter with the sugar, salt, vanilla and almond flour. Add the eggs and when the mixture is uniform, add the flour in two goes. Cover with clingfilm and leave to rest in the fridge.

Whip the egg white, sugar and salt into a foam. Add the liquid egg yolk and then the combined powders. Make an emulsion with melted chocolate, oil and milk and pour into the foam. Cook 600 g of the mixture on the silpat at 175 °C OV for 8-10 minutes.

Heat the cream and the espresso with the coffee chunks, the inverted sugar syrup and the erythritol. Emulsify and place in the fridge for 8 hours.

Heat the espresso with the inverted sugar syrup, the erythritol and the coffee chunks. Emulsify thoroughly and when the temperature goes above 35 °C add the meringue and the cream in two goes.

Make a pastry cream with milk, egg yolk, sugar, cornstarch, butter and the flavourings. When cooked add the praline, the chocolate and finally the chilled liquid cream and the inverted sugar syrup. Leave to cool and use.

Heat the water, sugar, (colouring if required) and glucose to 103 °C, add the condensed milk and return to the boil. Add the hydrated gelatine sheets, the neutral gelatine and the coffee chunks, emulsify and chill.

Cook at 121 °C caster sugar, glucose and water. Pour over egg white, sugar and dextrose. Whip until cool.