Toast the croissant

• Split the croissant open and press it in a hot waffle iron until golden and crisp.

Make the tiramisu cream

• Whisk the mascarpone with the heavy whipping cream and powdered sugar until smooth and fluffy.
• Whisk in the instant coffee dissolved in a little warm water until fully combined.

Assemble and serve

• Fill the warm croffle with the tiramisu cream.
• Dust generously with cocoa powder and serve right away.