Cream the egg yolks with the icing sugar, matcha powder, tonka bean, yuzu zest and vanilla. Finely mash the avocado and stir into the mascarpone with the foamy egg yolk. Soak the gelatine in cold water, squeeze out, melt in a bain-marie and mix into the mascarpone.
Pull ladyfingers through coffee and gin mixture and place tightly in mold (about 12×12 cm).
Spread a third of the cream evenly on top and layer it in.
Freeze for 1/2 hour, remove frame and sprinkle with cocoa using a sieve. Then sprinkle with rose petals.
For the brittle, caramelise 100 g icing sugar very slowly in a pan and add some yuzu zest. Spread on baking paper and sprinkle with Strottarga nera and yuzu zest while still warm.