Method

• 1.
  For the white chocolate cream, place half the cream in the bowl of a stand mixer with the whisk attachment and whisk to soft peaks. Place remaining 1 cup (250ml) cream with the white chocolate in a saucepan over medium heat and stir until melted and combined. Remove from heat.
• 2.
  Place flour and sugar in a large bowl. Stir in egg yolks with 1/2 cup (125ml) cold milk. Place remaining 2 1/2 cups (625ml) milk in a saucepan and bring to a simmer over medium heat. Remove from heat and pour over flour mixture. Whisk to combine. Stir in white chocolate mixture. Transfer to a large saucepan over low heat. Cook, stirring constanty, for 6-8 minutes or until mixture starts to thicken, then squeeze excess water from gelatine and add gelatine to the mixture. Cook, stirring, for a further 2-3 minutes or until gelatine is combined and white chocolate cream has thickened. Transfer to a large bowl and fold in whipped cream. Press a sheet of baking paper to touch the surface, to prevent a skin forming, and refrigerate until cold.

• 3.
  Meanwhile, place coffee and sugar in a saucepan over medium heat. Cook, stirring, for 5-6 minutes or until sugar has dissolved. Remove from heat and stir in liqueur. Refrigerate to cool completely.
• 4.
  Divide the focaccia into 4 equal portions then cut each portion into 13cm-diameter discs or the same diameter as your serving dish. Cut each disc in half horizontally: you should have 8 thin discs. Using a rolling pin, roll each disc to about 5mm thick. If the disc is bigger than the dish, trim to size.
• 5.
  Working with one disc at a time, dip into coffee syrup and line the base of a 13cm x 3.5cm, 375ml capacity shallow dish. Transfer the white chocolate cream to a piping bag with a 1cm nozzle. Pipe a 1cm thick layer evenly over the coffee-dipped focaccia. Place another disc of coffeedipped focaccia over the white chocolate cream layer, followed by a piped layer of white chocolate cream that fills the dish to the top. You can either smooth over the surface with a spatula or leave it textured. Repeat with remaining focaccia discs and white chocolate cream. Refrigerate for 1 hour to set. Dust with cocoa and sprinkle with dark chocolate, to serve.