Tiramisu leopard cake

Place the polystyrene blocks end to end on the work surface. Plant toothpicks on the edges of the blocks and line the top of the blocks with cling wrap, letting the toothpicks pierce it. Lightly plant 13 ladyfingers on the spikes. Melt the milk chocolate, then pour it over the ladyfingers to coat them. Refrigerate for 30 minutes.

Make 1 row of 4 ladyfingers next to each other on a sheet of parchment paper and skewer the row of ladyfingers with 2 skewers. Dip the ladyfingers in the coffee and set aside. Cover the ladyfingers with the circle of the springform pan. Dip two other ladyfingers in the coffee and place them in the mold to create a cake base.

Whip the heavy cream, the mascarpone, 7 tbsp of cacao powder, then line the bottom of the cake with the whipped cream. Make another skewer of 4 ladyfingers soaked in coffee and place them over the whipped cream. Cover the holes in the cake with 2 other ladyfingers and cover with a new layer of whipped cream. Repeat the process with a skewer of 4 ladyfingers soaked in coffee and place them on top of the whipped cream with 2 other ladyfingers to fill the spaces. Spread a final layer of whipped cream on top of the cake and freeze for 1 hour.

Unmold the cake and cover with a final layer of whipped cream. Melt the white chocolate and pour over the top of the cake to coat. Sprinkle the rest of the cacao powder and pack the cake, tapping the plate lightly against the work surface to obtain a marbled effect. Glue the ladyfingers coated with chocolate to the edges of the cake. Serve and enjoy!