There are days when we are tired of cooking but we feel like it quick desserts and that they do not have us long in the kitchen. That’s why this coffee and mascarpone mousse I think is going to be ideal because, without being too sweet, it is perfect to treat ourselves after lunch.
If you are very coffee growers, you can add more coffee so that the flavor is more intense, as a child was going to drink it, I used decaffeinated and I have not added too much, but that will taste. What you will have to use is soluble coffee so that the flavor can be concentrated without adding too much liquid and not letting the mousse go down. And although at first glance it may seem heavy due to its ingredients, it is not so at all, but it is quite light thanks to the clear snow-set that gives it volume. Of course, it is essential to use eggs as fresh as possible to prepare it and consume it soon.
Start beating the yolks with the sugar until they turn white. Add the mascarpone, then dissolve the soluble coffee in the two tablespoons of hot water and also add it to the mixture. Whip the cream and incorporate it gently.
Beat the whites until stiff with the pinch of salt and mix with a spatula very carefully to the previous mixture, making sure that the meringue does not lose volume. Distribute in glasses or glasses and refrigerate for at least one hour. Before serving, sprinkle pure cocoa powder with a strainer.
With what to accompany the coffee and mascarpone mousse
This coffee and mascarpone mousse does not need many hours of rest to be able to taste it. By making it at mid-morning you will have it ready for lunch, being the typical dessert to take into account when you have to prepare something quick without an oven. Instead of cocoa powder you can sprinkle it with cinnamon, cardamom or crushed cookies.
Directly to the Palate | Dark chocolate and coffee mousse. Recipe
Directly to the Palate | Quick coffee mousse, recipe for very coffee growers