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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 12 |
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For the past 3 Christmases, I've made this to rave reviews from the Italian family. Truly, this is the pinnacle of creamy decadence, with a hint of espresso to bring you back to earth. I will NEVER use another recipe. Ingredients:
7 egg yolks |
1 cup sugar (for yolks) |
3 cups mascarpone cheese (or a 750-gram container) |
4 1/2 tablespoons water |
1 1/2 tablespoons gelatin (powdered) |
3 egg whites |
1/4 cup sugar (for whites) |
1 cup heavy cream (whipped) |
2 1/2 cups espresso (cooled) |
1/2 cup coffee liqueur (kalhua, preferably) |
20 -24 french-style ladyfinger cookies |
1 cup bittersweet chocolate, shaved |
Directions:
1. In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
2. Add mascarpone and whip until well incorporated.
3. Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
4. 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).
5. Immediately turn off the heat and allow the gelatin to dissolve completely.
6. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
7. Whip to a stiff, glossy peak.
8. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
9. In a separate bowl, combine espresso and kalhua.
10. Soak 1 ladyfinger at a time in the espresso mixture.
11. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
12. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
13. Sprinkle 1/2 of the chocolate shavings over mousse.
14. Create another layer and chill until set. (At least 2 hours.).
15. ENJOY!
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