Tiramisu Cookie Popsicles: Irresistible Icy Treat

Start by bringing the *heavy cream* to a boil and dissolving the *instant coffee* in it. Pour the hot cream mixture over the *milk chocolate* and stir until the chocolate is completely melted. For a smooth texture, blend with an immersion blender if necessary.

Transfer the ganache into a piping bag and refrigerate it for about an hour to stabilize.

Heat the *heavy cream* to a boil and pour over the *white chocolate*. Stir until the chocolate is fully melted, then cover the mixture with plastic wrap directly on its surface to prevent a skin from forming, and refrigerate for at least 30 minutes.

Mix the *mascarpone cheese* with a mixer until smooth and creamy. Incorporate the chilled ganache into the mascarpone, mixing thoroughly. Transfer the finished cream into a piping bag.

Bring the *water* and *sugar* to a boil, then allow to cool slightly. Add the *Bailey's liqueur* to the mixture.

Melt the *milk chocolate* in the microwave in short bursts, stirring in between to avoid overheating. Add the *vegetable oil*, stirring well to combine.

Melt the *cocoa butter*, then melt the *white chocolate* in the microwave in short bursts as before. Combine the two molten mixtures, stirring thoroughly.

Split each *Savoiardi biscuit* in half and pre-make holes with popsicle sticks for easy insertion later.

Spread a little cream at the bottom of each mold, place a piece of biscuit on top, and brush the biscuit with *syrup* using a silicone brush. Fill the remaining space around the biscuits with the *coffee ganache* and top off with a smooth layer of cream.

Place the molds in the freezer for 2 hours.

Once frozen, remove the mini cakes from their molds and glaze them first with the *white chocolate glaze* and then half-dip in the *milk chocolate glaze*. Finish by sprinkling with decorative sugar sprinkles for a festive look.