To make the sponge bases Preheat the oven to 160°C/300°F/gas mark 2.

Whisk the eggs and sugar together in the bowl of a simmering bain marie until doubled in size. Fold in the sieved flour carefully.

Spread the mixture on a tray covered with greaseproof paper, and bake at 160°C/300°F/gas mark 2 until golden brown.

Cool, then cut out circles of sponge with six cylindrical moulds, leaving the sponge in the bottom of the moulds to form a base for the tiramisu. Then soak the sponge bases in a little espresso and Kahlua.

To make the tiramisu

Whisk the yolks and the sugar, then add the mascarpone and mix well.

Semi-whip the double cream and add it to the mixture.

Dissolve the soaked gelatine in a little hot cream, mix it into the tiramisu mixture and pour the mixture straight into the prepared moulds.

Leave to set.

To make the tuiles

Cream the butter and icing sugar together until white and stiff.

Gradually mix in the egg whites. Once the egg whites are incorporated, mix in the flour, but be careful not to overmix.

Cut a long leaf shape out of a piece of card to make a stencil. This will form the base of the boat. Lay the stencil over a sheet of greaseproof paper and spread a thin layer of the tuile mixture over it.

Peel back the stencil and repeat for the other five boats. If you like, you can also cut out stencils to make sails and oars.

Cook the shapes in the oven at 160°C/300°F/gas mark 2 for a few minutes. When they are brown, remove them and place the bases in a large bowl or cup to bend up the bows and sterns of the boats, so that they look a little like gondolas.

To make the creme anglaise (custard) Boil the milk and scraped vanilla pod. Combine the yolks and sugar and add the hot milk to the egg mixture. Cook over a bain marie until the custard reaches a good consistency.

To make the coffee sauce Follow the instructions for the crème anglaise, but add the used coffee granules to the milk.

To make the chocolate sauce Heat the ingredients together on a stove until they reach a good consistency.

To serve

Remove the tiramisu and sponge bases from the moulds. Pour the sauces onto the plates, making wave patterns.

Place the boat-shaped tuiles in the middle of the plates. Sprinkle some cocoa powder on the tiramisu cylinders, and place them on top of the tuiles. Attach the tuile sails (with cocktail sticks) and oars, if you have made them.

Sprinkle icing sugar around the plates and finish with sprigs of mint.