Recipe by StickyToffee

This is lighter than a traditional mousse because there is no cream, but it is still very rich and creamy. Cooking time is chilling time.

Ingredients Nutrition


  1. In small saucepan, soften gelatin in cold water.
  2. Add hot coffee, 2 T sugar and the evaporated milk.
  3. Heat to just below boiling, stirring to dissolve gelatin and sugar.
  4. Beat yolks in small bowl and add small amount of hot milk mixture a tablespoon at a time (about 4 T total) to them, beating until smooth.
  5. Pour yolk mixture into hot milk in pot and keep stirring until it thickens slightly. DO NOT allow to boil which will cook the egg. Better to undercook than overcook.
  6. Stir in vanilla extract and cool mixture to room temperature by chilling in freezer for about half an hour. Stir occasionally so it doesn't set.
  7. Beat egg whites with remaining 4 T sugar until you have a slightly stiff meringue.
  8. Pour cooled coffee mixture into meringue and beat until smooth and all the meringue is incorporated.
  9. Pour into 8 small dessert bowls and chill until firm.

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