• In a bowl, soak the dried cooked Thiakry millet in 250g of fresh cream. Let it absorb and soften for about 40 minutes to 1 hour.
• Soak 6 gelatin sheets in cold water for 5–10 minutes. Once soft, gently squeeze out excess water.
• Melt the gelatin in a small saucepan over low heat or in the microwave until fully dissolved. Set aside to cool slightly.
• In a large mixing bowl, combine the mascarpone cheese, sugar, vanilla extract, and soaked millet.
• Add the melted gelatin and mix to combine.
• Using an electric mixer, whip everything until smooth, airy, and fully incorporated.

Layer the Thiakrimisu

• Quickly dip each Savoiardi biscuit into the cooled black coffee (do not oversoak).
• In a rectangular dish or mould, place a layer of coffee-dipped biscuits.
• Spoon a generous layer of the millet-mascarpone cream mixture over the biscuits.
• Repeat the layers: biscuit, then cream (finishing with a cream layer on top).
• Smooth the surface and dust lightly with cacao powder.
• Cover and refrigerate the assembled Thiakrimisu for at least 6 hours, or overnight, until firm.

Prepare the Chocolate Glaze

• In a saucepan or microwave-safe bowl, gently melt milk chocolate with fresh cream (or milk), stirring until glossy and smooth.
• Let it cool slightly before using; it should be pourable but not hot.

How to Serve

• Use a rectangular, sharp-edged spatula to portion a clean slice of Thiakrimisu onto a plate.
• Pour the warm chocolate glaze on top of each slice just before serving.
• Finish with a final dusting of cacao powder or shaved chocolate if desired.