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Mirror glaze
Water 390g
Sugar 780g
Liquid glucose 780g
Condensed milk 520g
Gelatine solution 312g
Dark chocolate couverture 780g





Mix the egg yolks and sugar. Cook over a Bain Marie to 75 c to form a sabayon.
Soak the gelatine into cold water. Drain well and add to the sabayon
Beat the cheese well and add to the sabayon.
Lightly whip the cream and fold into the mixture
Place a large biscuit or sponge base into each torte ring (on a board plus acetate around). Then soak the base with a mixture of coffee syrup and rum.
Half fill the ring with the cheese mixture
Place the smaller circles of biscuit or sponge on top of the filling. Again, soak with the coffee syrup and rum.
Fill the rest f the ring with the cheese mixture, to a level top
Put in the blast chiller(chilled overnight in the fridge if at home)
Dust with cocoa powder and decorate with inverted marshmallow or meringue blobs.
For the glaze:

Combine the water, sugar and glucose in a saucepan and heat up to 103 degrees.
Add the condensed milk and gelatine solution and combine.
Pour over the chocolate and blend
Add the colour and combine
Use glaze at 32 degrees.