Coffee Mousse Cake

The coffee mousse cake is an elegant dessert, perfect for beautifully concluding a meal or as a refined snack. Here is the recipe with an Italian touch:

Ingredients

For the biscuit base:

• 200 g of dry biscuits (like Digestives)
• 100 g of melted butter

For the coffee mousse:

• 300 ml of fresh cream to whip
• 200 g of white chocolate
• 2 tablespoons of icing sugar
• 2 tablespoons of Italian coffee liqueur (like Tia Maria or an artisanal coffee liqueur)
• 2-3 teaspoons of espresso powder (or instant coffee)
• 6 g of gelatin sheets (fish glue)

Preparation

For the base:

1. Finely crush the dry biscuits and mix them with the melted butter until you have a homogeneous mixture.
2. Press the biscuit mixture onto the bottom of a springform pan (about 22-24 cm in diameter) lined with parchment paper. Put in the fridge to firm up while preparing the mousse.

For the coffee mousse:

1. Soak the gelatin sheets in cold water for 10 minutes.
2. Meanwhile, whip the fresh cream with the icing sugar until it is very firm.
3. Melt the white chocolate in a double boiler or in the microwave, adding the coffee liqueur and coffee powder to flavor.
4. Squeeze the gelatin and dissolve it in 2 tablespoons of hot water, then incorporate it into the still warm white chocolate, stirring until smooth.
5. Allow the white chocolate mixture to cool slightly, then gently fold it into the whipped cream.
6. Pour the mousse over the biscuit base and level with a spatula.
7. Let it solidify in the fridge for at least 4 hours, preferably overnight.

Once ready, you can decorate the coffee mousse cake with a dusting of cocoa powder, chocolate-covered coffee beans, or swirls of whipped cream for an extra touch of class.

Interesting Facts

In Italy, coffee is a true institution and is often used in pastry making to create various delights. The coffee mousse is a delicious expression of this passion. Often served as a spoon dessert, it finds its cake form on special occasions.