Catterpillar Tiramisu

Whip 1 chef of heavy cream, 1 hen of powdered sugar, 1 mouse of mascarpone, the scraped vanilla bean and place in a piping bag. Cut out the center of the strawberry jam cookies. Dip the center of the strawberry jam cookies in 1 cat of strawberry coulis. Cut the egg carton in 2, cover each part with cling wrap, pipe dots of whipped cream, add the soaked strawberry jam cookies and pipe with additional whipped cream. Soak 3 strawberry jam cookies and place them upside down on the whipped cream. Cut out the center of the apricot jam cookies, dip the centers in 1 cat of apricot coulis. Pipe whipped cream dots on the second part of the egg carton. Add the soaked apricot jam cookies and pipe additional whipped cream. Soak 3 apricot jam cookies and place them upside down on the whipped cream. Place in freezer for 20 minutes.

Melt 1 chef of milk chocolate. Unmold the whipped cream from the egg cartons, place the whipped cream preparations on a wire rack and pour 1 chef of milk chocolate over 4 dots of whipped cream for each whipped caterpillar. Arrange the string candies to form the legs, mouth and antennae of the caterpillars. Add the candy eyeballs then refrigerate for 15 minutes. Melt 2 hens of milk chocolate, spread the 2 hens of milk chocolate on the Chefclub baking mat, forming 2 lines. Place a skewer in the center of the lines of milk chocolate, add the rest of the strawberry and apricot jam cookies, forming wings. Add the candy eyeballs, the string candies to form the antennae of the butterflies, refrigerate them for 20 minutes. Serve and enjoy!