Coffee, Baileys & caramel marshmallow cakes

Step 1: Combine all the dry ingredients for the streusel in a mixer bowl. Add the butter and mix with a spatula nozzle until it resembles damp sand crumbs. Tip: Ensure butter is cold to achieve the perfect crumbly texture. Spread the crumbs on a baking sheet and bake at 170°C (338°F) for 5 to 7 minutes. Tip: Watch carefully to avoid over-browning.

Step 2: Bring the cream to a boil and add the ground coffee. Cover with plastic wrap and let it sit for 30 minutes. Then, strain and bring the mix to a boil again. Tip: For a richer coffee flavor, add 1 tsp of instant coffee. Caramelize the glucose syrup with sugar in a thick-bottomed saucepan until it turns amber. Carefully add the cream in several additions, stirring well. Beware of the hot steam! Add butter, condensed milk, and salt. Blend until smooth and refrigerate.

Step 3: In a mixer bowl, combine room temperature apricot puree, sugar, and egg whites. Whip on high speed until fluffy and light, increasing in volume. Tip: Ensure your bowl and beaters are grease-free for best results. Combine the ingredients for the syrup in a saucepan and cook, stirring occasionally, until it reaches the 'thread' stage (110°C | 230°F). Reduce the mixer speed and pour the syrup in a thin, continuous stream along the bowl wall. Once all the syrup is incorporated, stop mixing and transfer the fluffy mass to a pastry bag with a nozzle. Pipe the marshmallows onto parchment paper. Let them stabilize for 30 minutes before removing and sprinkling with a mix of powdered sugar and cornstarch (2:1). However, leaving the marshmallows to dry overnight is recommended for a better texture.

Step 4: Caramelize the chocolate using a Kenwood cooking machine or an ordinary microwave oven. For Kenwood, pour 500 grams (17.65 ounces) of white chocolate into a bowl, install the silicone paddle and small stirrer attachment, and heat at 140°C (284°F) with constant stirring for 15 minutes. Add 5 grams (0.20 ounces) of cocoa butter and strain the chocolate. For microwave, heat and stir until caramelized. Tip: Stir frequently to prevent burning.

Step 5: Place the cones in convenient molds or narrow cups. Brush or pour tempered chocolate inside each cone and chill. Pour in the cooled caramel (cooled to maximum 28°C | 82°F). Add streusel using a spoon. Pipe the marshmallow using a 'Closed star' nozzle. Let dry overnight before refrigerating. Cover finished cakes with caramelized chocolate and enjoy!