Combine the powdered sugar, almond flour and milk in a bowl to form a paste.

Whip up a meringue from the egg whites and 25g white sugar until it's firm and glossy.

Fold the meringue into the almond flour mixture.

Spread the batter in a baking tray lined with parchment paper. It should be a thin layer of batter.

Bake in the preheated oven at 350F for 10-12 minutes or until slightly golden brown.

Allow to cool down then cut out the needed shape.

Mix all the ingredients in a bowl.

Roll this mixture between two sheets of baking paper then freeze.

Using the cutter provided by the Jr. Pillow mould, cut a piece of croustillant to fit the insert. Place back in the freezer.

Bloom the gelatin in cold water.

Combine 80ml heavy cream and egg yolks in a pot and place over low heat. Cook until it reaches 82C.

Combine the white sugar, water and glucose in a saucepan and cook to a golden brown caramel.

Deglaze with the hot heavy cream.

Mix the caramel with the cooked cream and yolks then stir in the gelatin, followed by Amaretto.

Pour the mixture in your insert mould.

Freeze for a few hours.

Bloom the gelatin in cold water.

Heat the milk and vanilla in a saucepan.

Mix the egg yolks and sugar in a bowl. Pour the hot milk over then return back on heat and cook until it reaches 82C.

Remove from heat and stir in the gelatin.

Allow the mixture to cool down slightly then add the mascarpone.

Fold in the heavy cream then pour the mousse over the caramel cremeux.

Place the praline croustillant on top.

Freeze the insert for a few hours.

Bloom the gelatin in cold water.

Heat the milk in a saucepan.

Combine the egg yolks and sugar in a bowl then pour the hot milk over. Return back on heat and cook until thickened or it reaches 82C. Add the instant coffee as well.

Remove from heat and stir in the gelatin.

Pour over the Dulcey chocolate and mix until smooth.

Stir in the coffee liqueur then add the heavy cream, whipped.

Pour half of the mousse in the Mr. Pillow mould. Remove the insert from the Jr. Pillow mould and place it over the coffee mousse.

Fill the mould with the remaining mousse then place a layer of almond biscuit on top.

Freeze for a few hours.

Bloom the gelatin in cold water.

Combine the water, sugar and glucose in a saucepan and bring them to 103C.

Remove from heat and stir in the gelatin then pour in the condensed milk.

Pour this mixture over the white chocolate and allow to sit for 5minutes.

Mix well with a spatula just until smooth then add the oil and food coloring and mix the glaze with an immersion blender, making sure not to incorporate too much air - air bubbles in the glaze are annoying and they take away the beauty of the glaze.

Allow the glaze to cool to 35-40C before using.

Remove the cake from the freezer and unmould it.

Place the cake on a cake grill then evenly pour the glaze over the cake, covering all its sides.

Allow the glaze to drip off then place it on a cake board.

Decorate as you wish!