Method

• 1.
  Place chocolates in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Cool slightly, then transfer to a stand mixer with the paddle attachment. Beat in egg yolks (the mixture will go grainy, but will come back together when you add the hot cream). Place 300ml cream in a small saucepan over low heat and bring to a simmer. Squeeze excess water from gelatine and stir into cream until melted and combined. In 3 batches, beat into chocolate mixture until smooth. Transfer to a large, clean bowl.
• 2.
  Whisk remaining 600ml cream with vanilla to stiff peaks. Chill.
• 3.
  Place eggwhites in a stand mixer with the whisk attachment and whisk to stiff peaks. Add sugar, 1 tbs at a time, and whisk until dissolved and mixture is glossy.
• 4.
  Fold whipped cream into chocolate mixture, then, in 2 batches, fold in whipped eggwhites. Chill until ready to assemble.
• 5.
  For the caramel mousse, place 200ml cream in a small saucepan over low heat and bring to a simmer. Squeeze excess water from gelatine and stir into cream until melted and combined. Cool slightly. Place remaining 600ml cream in a stand mixer with the whisk attachment and whisk to soft peaks. Fold in loosened dulce de leche and gelatine mixture until combined. Chill for 30 minutes.
• 6.
  Place coffee liqueur in a wide bowl. Dip half of the savoiardi biscuits in liqueur and arrange in a double layer in the base of a 6L serving dish. Spoon over half the chocolate mousse. Dip remaining biscuits in liqueur and arrange in a double layer on top of mousse. Top with caramel mousse, smoothing the top with a palette knife. Refrigerate for 2-3 hours until set. Place remaining chocolate mousse in a piping bag fitted with a 1cm plain nozzle and refrigerate until ready to use.
• 7.
  Pipe remaining chocolate mousse over the top of the caramel mousse. Refrigerate for 4-5 hours or overnight until set. Dust with cocoa, to serve.