Mix all ingredients until a crumble, bake it in a oven at 180°C for 14 minutes.
Mix everything, cook it to a hard boil. Spread it on a silicon sheet and cool down. Cut 4 cm rounds.
Warm up to 60°C the milk with glucose, add Lilly neutro and mix with a hand blender. Add chocolate and mix. Gradually add liquid cream and mix. Cover with contact film and put in the refrigerator for at least 4 hours. Whip with kitchen planetary mixer at medium fast for little time.
Whip up the whipcream untill stiff peaks. Mix sugar, mascarpone and espresso till smooth. Mix in the whipcream at the end.
Bring everything to a hardboil, let it reduce on a low heat for 8 minutes. Let it cool down until it reaches room temperature.