Tiramisu mousse for fillings
In a bowl, place the egg yolks together with the sugar, cook the yolks in a bain-marie until they are white, add the almond liqueur, beat for a few more seconds and remove from the bain-marie. Leave to cool and add the mascarpone Quescrem and cream, beat until it is smooth and lump-free. Add the soluble coffee and mix.
Place in a piping bag with a nozzle and fill in the desired pieces and sprinkle with cocoa.