Freeze the base of your ice cream maker overnight

Whisk together the eggs and the sugar for the ice cream

Bring the milk to a simmer and then pour over the egg mixture while whisking

Return the mixture to the pan and then heat up to 82°C

Once the mixture reaches 82°C, pass the custard through a fine mesh sieve onto the mascarpone

Whisk the mascarpone into the custard, and then chill the mixture down over a bowl full of iced water or in a blast chiller

Churn your ice cream in your ice cream maker according to its instructions, usually about 20 minutes, then transfer the mixture to the freezer to set

To make the mascarpone mousse, combine the cream and mascarpone together, but don’t whip it

Whisk the egg whites and sugar together over a bain marie until they reach a soft peak

Add the soaked gelatine to the egg whites and mix to dissolve

Whisk the egg white and gelatine mixture to stiff peaks

Fold the cream and mascarpone mixture into the meringue, and then transfer the mousse to a piping bag

For the coffee jelly, bloom the gelatine in cold water

Dissolve the sugar and the gelatine into the coffee mixture, and then pour the mix into a silicone mould

Transfer the mould to the freezer to set

For the ginger sponge, first grease and line 2 Swiss roll tins

Preheat the oven to 160°C/gas mark 3

Sieve together the flour, ground ginger and baking powder

Cream the butter and sugar together until light and fluffy, and then slowly beat the eggs into the mixture

Add the stem ginger and black treacle and mix to combine

Fold the flour mixture into the batter

Pour the mixture into the lined Swiss roll tins and then tap the tins firmly on the counter to remove any air bubbles

Bake in the oven for around 8-10 minutes or until a toothpick inserted into the centre comes out clean

Turn the oven off and leave the door open. Allow the cake to sit in the oven for 5 more minutes, before removing from the oven and transferring to a wire rack to cool

Take the jellies out of the freezer to defrost

Once the cake is cool, mix together the coffee and gingerbread syrup. Drench the cake in the gingerbread and coffee syrup, and then set aside

Build each tiramisu in a 9cm pastry ring. First, use a 9cm pastry ring to cut the ginger cake into 12, 9cm circles. Place one circle at the base of a 9cm pastry ring

Then, add a layer of mascarpone mousse on top of the sponge. Top the mousse with a layer ladyfingers that have been dipped in coffee, and then add more mousse. Repeat the process until the rings are filled, finishing with a top layer of mousse

Place the rings back in the freezer for 3-4 hours to set the mousse hard

Melt down the chocolate and the cocoa butter, and load up your chocolate spray gun canister. Spray when the mix is at 40°C

Once set, unmold the tiramisus and spray with chocolate

Place the tiramisus in the fridge to set the chocolate and defrost the mousse

To serve, place a coffee jelly spiral on top of each tiramisu, and then top it with a few crumbs of ginger biscuit. Finish each tiramisu with a rocher of ice cream, and serve