Tiramisu Mousse
This mousse takes the flavors of tiramisu, mascarpone, espresso and cocoa, and skips the layering of soaked ladyfingers. The mascarpone gives a dense, slightly tangy base, and folding in softly whipped cream lightens it without thinning the coffee flavor. The method is short: mix, fold, chill. Cooling the espresso first matters, since hot coffee would loosen the mascarpone and the egg yolks. Cocoa dusted on at the last moment adds a bitter finish.
Instructions
Put the mascarpone, sugar, cooled espresso and beaten egg yolks in a bowl and mix them together until combined. Set the bowl aside.
Whip the cream to soft peaks if you have not already done so. Fold it gently into the mascarpone mixture so the cream keeps as much of its air as possible.
Chill the mousse until it has set. Just before serving, dust the top with cocoa powder.
Make it personal.
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