Knead the tart paper. Press it in a 180-degree oven for 15 minutes, remove it, and bake it for another 5 to 10 minutes. Remove from mold and cool.

I'm going to knead Zenoaz. Bake in a preheated oven at 170 degrees for 30 minutes. Remove from mold, cool, seal and store.

After heating the whipped cream, add dark chocolate and melt it well. Allow to cool slightly at room temperature so that it is not too hot.

Lower the espresso, dissolve the instant coffee and sugar completely and mix with water. If you don't have an espresso machine, increase the instant coffee to about 15g and warm the water to melt it. Allow to cool slightly at room temperature so that it is not too hot.

Prepare gelatin by soaking it in cold water in advance. Add the soaked gelatin to whipped cream A and melt it in a medium bath to cool it down not hot. Just let it cool until it's not hot. Be careful because it hardens when it gets cold.

Beat in room temperature mascarpone and cream cheese, then add sugar and mix. Cream cheese can be used instead of mascarpone cheese, but the unique sour taste can be strengthened. Add lemon juice and mix well.

Mix part of cheese dough in gelatin melted whipped cream, then mix into the main dough.

Whip the whipped cream B firmly and mix it well with the cheese dough 2 times so that the bubbles do not burst. Refrigerate until cream is thick enough to apply. If you leave it for too long, it will harden, so be careful.

Fill the tart with chocolate filling.

Slice Xenuaz into appropriate thickness (about 1cm) and spread coffee syrup. You can apply it without leaving any coffee syrup.

Whip the whipped cream on top of the Xenois before applying it.

Apply the tiramisu cream and lower the cocoa powder.