One recipe makes about 2.5 dozen individual desserts. Other individual silicone molds similar to canelé can be used for this recipe. Make 2 days ahead.
Roll out pastry into a 3mm sheet and freeze. Cut out pastry sheet into ≈2-inch/5 cm diameter rounds. Freeze until ready to bake. Sandwich pastry between 2 parchments or baking mats and trays, and bake for 20 minutes at 350ºF/180ºC. Cool and reserve chocolate crust at room temperature for up to 2 days.
Cut out ladyfinger sponge into ≈2-inch/5 cm diameter rounds; set aside.
Fill half sphere silicone baking molds 3 quater of the way full (keep each insert below 10g/2 teaspoons. Freeze inserts overnight and remove from molds; keep them frozen until ready to use.
When mascarpone filling/mousse is ready, fill your silicone molds ⅔ of the way full. Add frozen coffee gel insert (flat side up), and gently press it down. Add more filling and top with the sponge soaked in coffee punch. Pipe out a dot of filling over the sponges and smooth out with your offset spatula. Top cakes with the crust. Cover with parchment and a light weight and freeze cakes overnight.
Un-mold frozen cakes the day you are planning to finish them. Keep frozen until ready to glaze.
Chocolate enrobage produces a thin snappy shell and protection. You can skip it and dust cakes with cocoa powder right before serving if desired.
To make the chocolate enrobage, melt cocoa butter and add to the melted chocolate. Mix it using an immersion blender and sieve. Tap container over the countertop to remove excess air bubbles. Use chocolate enrobage at 100ºF/38ºC. To hold the cake in a secure way during glazing, insert the tip of a paring knife through the frozen bottom crust. Dip it in, and shake off any excess chocolate, flip and rotate the cake; the glaze should begin to set. Carefully, pull off the knife and arrange on tray lined with parchment or baking mat. Glaze one cake at the time leaving remaining cakes in the freezer during the whole procedure or the mousse will begin to soften.
Whip mascarpone chantilly to medium peaks. Top each cake with a niece rosette. Freeze finished tiramisu cakes for up to a month. A day prior to serve, defrost cakes overnight in the refrigerator and gently dust them with unsweetened cocoa powder. Enjoy!