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White chocolate mousse. Mix the sugar and the egg yolks. Add the cornstarch to which agar has been added and mix well to avoid lumps. Add the milk gradually and flavour with the vanilla seeds (split the pod and scrape out the seeds). Place the mixture in a saucepan.
Cook on medium heat stirring constantly until it thickens. Reduce the heat. Add the white chocolate. Continue to heat and mix until the chocolate melts. Cover with cling film (which will be in contact with the surface of the cream to prevent a skin from forming). Leave to cool (without placing it in the refrigerator).
Whip up the liquid cream. When the white chocolate cream is almost cold, add the whipped cream in 2 parts. Place in a piping bag. Leave to cool completely in the refrigerator. For the syrup, heat the coffee and sugar. Flavour with the alcohol. Leave to cool.
Soak the biscuits in this syrup and divide them between beautiful ramekins or transfer to a serving dish. Drizzle the lady fingers with the white chocolate mousse.
Just before serving, sprinkle with bitter cocoa powder.
Peel the pineapple and remove the fibrous core. Cut into 8 portions. Melt 30 g of butter. Add the sugar. Brown the pineapple slices in it.