Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]




7 Egg Yolks

1 Cup Sugar For Egg Yolks

3 Cups Mascarpone Cheese

4 ½ Tablespoons Water

1 ½ Tablespoons Powdered Gelatin

3 Egg Whites

¼ Cup Sugar For Egg Whites

1 Cup Heavy Cream – Whipped

2 ½ Cups Cooled Espresso Coffee

½ Cup Kalhua

20 t0 24 Ladyfingers

1 Cup Chocolate Shavings

In a mixer whip yolks and sugar until thick and pale in color.  Add the mascarpone and whip until well combined.  Pour water into a small bowl and then pour the powdered gelatin over it.  DO NOT STIR.  Allow the gelatin to absorb all of the water which will take about 15 minutes.  Next place the bowl on top of a small saucepan containing simmering water to create a double boiler.  Immediately turn off the heat and allow the gelatin to dissolve completely.  In a separate bowl, whip the egg whites to a soft peak and gradually add the sugar.  Next slowly pour in the dissolved gelatin.  Whip to a stiff and glossy peak.  Fold the egg whites into the mascarpone and egg yolk mixture and the fold in the whipped cream. 

In a separate bowl, combine the espresso and kalhua.  Soak 1 ladyfinger at a time in the espresso mixture.  In an 8 x 10 inch pan, arrange the soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.  Pour ½ of the “mousse” over the ladyfingers and smooth with a spatula.  Sprinkle ½ of the chocolate shavings over the mouse.  Create another layer and chill until set. 

Serves 10 to 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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