Maritozzomisù

Method

1. Heat the milk with instant coffee until hot but not boiling.
2. In a bowl, whisk the egg yolks with sugar until pale.
3. Pour the hot coffee milk into the yolk mixture, then return to the saucepan and cook over low heat, stirring constantly, until the cream thickens.
4. Soak the gelatin sheets in cold water for 10 minutes, then squeeze and add to the warm cream, stirring until dissolved.
5. Whip the fresh cream to soft peaks. Once the cream mixture has cooled, fold in the whipped cream gently. Chill the cream in the refrigerator.
6. In a small bowl, dissolve the fresh yeast and honey in the warm water.
7. In a large bowl, mix the two flours and the sugar. Add the eggs and the yeast mixture, and start kneading.
8. Add the salt and vegetable oil, and continue kneading until a smooth and elastic dough forms.
9. Cover the dough and let it rise until tripled in volume (about 2-3 hours).
10. Divide the dough into 12 equal pieces, shape each into an elongated bun (maritozzo). Place on a baking tray and let rise again for about 1-2 hours.
11. Bake the maritozzi in a preheated oven at 180°C (350°F) for about 20-25 minutes until golden. Let cool completely.
12. Cut each maritozzo horizontally without separating completely, and fill generously with the prepared tiramisù cream.
13. Dust the filled maritozzi with bitter cocoa powder before serving.