Tiramisu mousse for pastry and confectionery fillings

Place the egg yolks and sugar in a bowl. Cook the egg yolks in a bain-marie until they whiten and add the almond liqueur. Whisk for a few seconds more and remove from the water bath. Allow to cool and add the Mascarpone Quescrem and cream. Beat until a smooth cream without lumps is obtained, add the soluble coffee and mix.

Place in a piping bag with a nozzle and fill the desired pieces, sprinkling with cocoa.