Prep 25 mins
Cook 2 hrs
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! Courtesy of the Food Network and Gale Gand.
- 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
- 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.
- 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. (At least 2 hours.).