Soften <quantity>40<unit>g</unit></quantity> of butter over low heat

Add <quantity>80<unit>g</unit></quantity> of powdered sugar and <quantity>50<unit>g</unit></quantity> of cocoa powder into a bowl. Whisk to combine

Add <quantity>60<unit>g</unit></quantity> of egg whites and the melted butter. Whisk until homogeneous

Spread the dough in a thin layer on a baking mat with an offset spatula. If you do not have a baking mat, use a sheet of parchment with a small amount of cooking spray. Sprinkle with sesame seeds to taste

Transfer the baking mat to a baking tray. Bake in a preheated oven at <temperature>170<unit>°C</unit></temperature> for 7m until crispy. The cocoa & sesame tuile is ready

Whisk <quantity>500<unit>g</unit></quantity> of mascarpone until creamy and soft

Add <quantity>300<unit>ml</unit></quantity> of passion fruit nectar to the mascarpone

Add <quantity>10<unit>ml</unit></quantity> of amaretto

Add <quantity>¼</quantity> of a vanilla bean and whisk until smooth and creamy. The mascarpone cream with passion fruit is ready

Plate a spoonfull of the mascarpone cream in a bowl. Break and add pieces of the tuile. The mascarpone cream with passion fruit & cocoa tuile is ready

Enjoy!