Prep time: 25 min
Chill time: 2 hours
Ready in: 2 hr, 25 min
Serves: 10- 12
Ingredients:
7 egg yolks
1 c. sugar (for yolks)
3 c. mascarpone
4 1/2 T. water
1 1/2 T. powdered gelatin
3 egg whites
1/4 c. sugar (for whites)
1 c. heavy cream- whipped
2 1/2 c. espresso- cooled
1/2 c. Kahlua
20- 24 ladyfingers
1 c. chocolate shavings
Directions:
- 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 min
- Place the bowl in 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 and whip to a stiff, glossy peak
- Fold whites into mascarpone and yolk mixture
- Fold in whipped cream
- In a separate bowl, combine espresso and Kahlua
- Soak 1 ladyfinger at a time in the espresso mixture
- In an 8 x 10" 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- about 2 hours
*Julie found recipe here
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