• 10servings
  • 145minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H
MineralsZinc, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 yolks

  2. 1 cup sugar for yolks

  3. 3 cups or 1 (750-gram) container mascarpone

  4. 4 1/2 tablespoons water

  5. 1 1/2 tablespoons powdered gelatin

  6. 3 egg whites

  7. 1/4 cup sugar for whites

  8. 1 cup heavy cream, whipped

  9. 2 1/2 cups cooled espresso

  10. 1/2 cup kalhua

  11. 20 to 24 ladyfingers

  12. 1 cup chocolate shavings

Instructions Jump to Ingredients ↑

  1. In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.

  2. In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.


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