FOR THE TIRAMISU' BASE
FOR THE CREAM
First, start by pasteurising the egg yolks by putting the water and sugar in a small saucepan and bring it to 121°, this is the temperature necessary to pasteurise the eggs and process them "hot". If you do not have a thermometer, use this method: put the tip of the teaspoon in the syrup (when it is boiling) and let a drop of cold water fall, when a type of bubble forms on the surface, the syrup is ready.
At this stage, pour the syrup on the egg yolks and whip with a whisk until cold. Place the gelatine in cold water.
Blend the egg yolks, the ricotta, the yogurt, the icing sugar and 50 ml of almond milk. Squeeze the gelatine and dissolve with the remaining 30 ml of almond milk and blend with the cream. Semi-whip the cream and combine with the cream you made. Place in the fridge for a half hour.
In the meantime, use a dough cutter to make discs from the cake then position a first disc in the glass, pour the cream which is now firm, continue with another disc and more cream and terminate with a last thinner disc, a spoon of cream and decorate with almond flakes. Place in the fridge until you are ready to serve them.