Espresso Tiramisu Mousse

Hola Happy Easter!!

Here is a perfect desert recipe to have at Easter, chocolate heaven!!!

I love coffee and mousse so decided to have a go at an espresso mouse which then turned into a Tiramisu mousse!!  This is an espresso mousse, with sponge fingers soaked in more espresso layered on top with Mascarpone cream and chocolate shavings.  Served in a tea-cup, perfect as a dinner party desert.

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Ingredients:

250g dark chocolate 70% cocoa (plus extra for grating on top)

40g Butter

4 large eggs separated

1/2 cup caster sugar

1/3 cup espresso cooled

250g Mascarpone cheese

Sponge fingers (1/2 per tea-cup)

150g double cream

Alcohol!! It’s best to use Masala wine or Tia Maria but I used rum as I had it in; just a drizzle.

Method:

Melt chocolate and butter in a bowl above a pan of boiling water; make sure the bowl isn’t touching the water.  Do not stir it let it melt.  Once melted stir gently and set aside to cool.

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In another bowl place egg yolks and sugar and whisk until it thickens to a foamy mousse.  Add the espresso and stir through gently.

Add the cooled chocolate into the egg mixture.

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Whisk the egg whites in another bowl until stiff, you should be able to hold the bowl upside down without any spilling.

Carefully with a large metal spoon fold the egg whites into the chocolate and egg mix, make sure it is all mixed well but try not to over mix this, you want it to have the air so the mousse is light.

Place into your tea cups ( I poured the mixture into a jug and poured evenly into the tea-cups), place into the fridge for about 3/4 hours before serving.

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To make it a Tiramisu mousse, pop in the fridge whilst you prepare the cream; Whisk the cream up to be thick then whisk in the mascarpone, and alcohol…I also added a Tbsp. sugar to sweeten it.  

Place more espresso in a bowl to cool, then soak each sponge finger into the espresso and then pop on top of each mousse…half a finger should be enough each cup. Then neatly spread over a good serving of the mascarpone cream and then grated chocolate on top.

I would bring these out of the fridge about 25 minutes before serving.

Serve with the saucer and a chocolate covered wafer!

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Enjoy

Lulu xxxx

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Espresso Tiramisu Mousse

  • Servings: 6
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

250g dark chocolate 70% cocoa (plus extra for grating on top)

40g Butter

4 large eggs separated

1/2 cup caster sugar

1/3 cup espresso cooled

250g Mascarpone cheese

Sponge fingers (1/2 per tea cup)

150g double cream

Alcohol!! It’s best to use Masala wine or Tia Maria but I used rum as I had it in; just a drizzle.

Method:

Melt chocolate and butter in a bowl above a pan of boiling water; make sure the bowl isn’t touching the water.  Do not stir it let it melt.  Once melted stir gently and set aside to cool.

In another bowl place egg yolks and sugar and whisk until it thickens to a foamy mousse.  Add the espresso and stir through gently.

Add the cooled chocolate into the egg mixture.

Whisk the egg whites in another bowl until stiff, you should be able to hold the bowl upside down without any spilling.

Carefully with a large metal spoon fold the egg whites into the chocolate and egg mix, make sure it is all mixed well but try not to over mix this, you want it to have the air so the mousse is light.

Place into your tea cups and place in the fridge for about 3 hours before serving.

To make it a tiramisu mousse, pop in the fridge whilst you prepare the cream; Whisk the cream up to be thick then whisk in the mascarpone, and alcohol…I also added a Tbsp. sugar to sweeten it.  

Place more espresso in a bowl to cool, then soak each sponge finger into the espresso and then pop on top of each mousse…half a finger should be enough each cup. Then neatly spread over a good serving of the mascarpone cream and then grated chocolate on top.

I would bring these out of the fridge about 25 minutes before serving.

Serve with the saucer and a chocolate covered wafer!

Lulu xxx

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Re-blog from Easter last year…..

Hola Folks,

It is Easter week and I thought I would share these posts from last Easter here in Spain!!! Please bear in mind these are some of my first blogs; apologies for quality of photo’s…….

Apr 3, 2015

Traditional Spanish Easter Doughnuts ‘Bunuelos’

Easter is an important time of year here in Spain, with a whole week of processions in every town starting from Palm Sunday and ending Easter Sunday.  Holy Week is the annual commemoration of the Passion of Jesus Christ which is celebrated by religious brotherhoods that perform penance processions on the streets.  In Salobrena this year it is called ‘Semana de Pasion’

Families here all get together during this time and watch these processions and cook and eat together.

Wednesday this week myself and both my Aunts were invited to the home of the mother in law of my Spanish teacher Maria, to be shown how to make traditional Easter doughnuts called Bunuelos.

It was a lovely experience .  Also her lifelong friend and neighbour;  Rosario who we are told is an expert at these delicious treats  came over to help demonstrate.  It was like Floyd ….my Aunt said all we needed was a big glass of vino tinto!!

Anyway we tried to get the full recipe it was hard with the language barrier but also as they do not measure their ingredients.  This is something they make for their families every Easter, no other time of the year, please take a look… Continue reading