COLD BREW COFFEE TUILE 
Cream the softened butter with sifted icing sugar. Gradually add room-temperature egg whites, Cold Brew coffee extract, and sifted flour. Let rest overnight in the refrigerator. On a baking sheet, spread out strips 2 x 18 cm long and bake for 6 min at 170 °C, then flip the tuile and roll it around a tube. Leave to cool.

LADYFINGER BISCUIT 
Whip the tempered egg whites to soft peaks and gradually add sugar to firm them up, then fold in the egg yolks. Gently incorporate the sifted dry ingredients. Spread 800 g per 40 x 60 cm baking sheet and bake at 190 °C for 8 min.

COLD BREW SYRUP 
In a saucepan, bring water and muscovado sugar to a boil. Then, add the Cold Brew coffee extract.

ALMOND PRALINE 
Roast the almonds for 20 min at 160 °C in a fan oven and let cool. Make a brown caramel with the sugar, then pour it over the almonds and fleur de sel. Cool and then blend the praline without heating. Transfer to a piping bag without a nozzle.

COLD BREW COFFEE CARAMEL 
Cook the sugar and glucose to a brown caramel, then stop the cooking process with the hot cream and salt. Cook the mixture to 103 °C. Cool to 
60 °C and add the cocoa butter, unsalted butter, and Cold Brew coffee extract. Transfer to a piping bag and leave it to cool.

COLD BREW MASCARPONE CREAM 
In a mixing bowl with a whisk attachment, whip all the cold ingredients to a firm texture. Transfer to a piping bag fitted with a 20 nozzle.

DECORATION
On a white plate, place the coffee tuile, then a ladyfinger biscuit disc soaked with the coffee syrup. Pipe the caramel around, then pipe the almond praline in the center, followed by a ring of mascarpone cream. Dust the edges with cocoa powder using a sieve and place cocoa pearls in the center.