Thaw the Tiramisu Danishes at room temperature, then cut each danish into 7 equal slices and arrange them in a flower shape.
Step 2
Bake the danishes at 350°F (180°C) 18–20 minutes, until golden brown.
Step 3
Prepare the Coffee Jelly (Surprise Center): Heat the simple syrup and dissolve the instant coffee in it. Add 2 gelatin sheets previously soaked in cold water. Stir in the vanilla paste and Amaretto. Pour into small silicone sphere molds, filling them to the top. Freeze for at least 4 hours. Unmold and keep the spheres frozen until ready to use.
Step 4
Prepare the Custard: Mix the custard powder with milk and water for 3 minutes until smooth and creamy.
Step 5
Prepare the Tiramisu Mousse: Soak 2.5 gelatin sheets in cold water. Mix mascarpone with the custard, add powdered sugar, scraping down the bowl sides to avoid lumps. Heat 60 ml (≈2 oz) of heavy cream with the gelatin, then slowly fold it into the remaining cold cream. Whip until smooth, airy, and fluffy.
Step 6
Assemble the Spheres: Fill a piping bag with the mousse. In large silicone sphere molds, pipe mousse halfway, place a frozen Coffee Jelly sphere in the center, then fill to the top. Tap the molds gently to remove air bubbles. Freeze for up to 8 hours.
Step 7
Unmold the spheres and place them on a wire rack. Glaze them with golden gel for a shiny finish. Place each sphere in the center of a baked danish.
Chef's tip
Serve the spheres slightly thawed for a perfect contrast with the warm danish.
