Italian-style capuccino in a cup

For the cocoa sponge cake, whisk the eggs with the sugar and add the egg yolks in two batches.

Sift and add the flour and cocoa, then spread the mixture on baking trays measuring 60x40 cm and 1 cm high, lined with parchment paper.

Bake in the oven at 165 °C for 25 minutes.

For the coffee syrup, prepare a mixture with water, sugar, glucose and freeze-dried coffee.

Add the liqueur and cool, then use it to soak the sponge cake.

For the light coffee cream, make a cold infusion with cream, freeze-dried coffee, coffee beans, sugar and salt, leaving it in the refrigerator for about 6 hours.

Bring to a boil, add the previously hydrated and melted gelatin, strain and add the crème pâtissière and the whipping cream.

Emulsify with an immersion blender and store in the refrigerator for at least 12 hours, then whip before use.

For the flambéed meringue, heat egg white and sugar in a double boiler until they reach 60 °C, whip and use to decorate the dessert.

For the white chocolate and vanilla cream, pasteurize cream, egg yolk, sugar, glucose, salt, and vanilla pulp.

Cool to 30°C, then add the previously hydrated gelatin, vanilla liqueur and whipping cream.

Let it rest in the refrigerator for at least 12 hours and whip before use.

For the composition, place a disc of cocoa sponge cake soaked with coffee syrup in each cappuccino cup, top with light coffee cream and add another layer of soaked sponge cake.

Form a peak of white chocolate and vanilla cream in the center and top it with more light coffee cream, keeping it about 5 mm below the edge.

Freeze in a blast chiller, decorate with the freshly whipped meringue, flambé and top with a dark chocolate heart and a small coffee-flavored cornetto.