0   44
3   41
2   62
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12   60
2   44
1   30
2   34
1   30

Coffee Cake

This is a tiramisu cake without booze: a mascarpone mousse trapped between a coffee mousse and a genoise sponge.

To make it perfect I advise you to use a silicone mould that you can find here

Let’s start with the coffee mousse:

Ingredients
Whole double cream – 85g
Crushed Coffee beans – 10g
1 shot of Nespresso
Milk chocolate – 90g
White chocolate – 90g
Cold whole double cream – 210g

Sheet gelatine – 2 sheets

 

Instructions

  1. Soak gelatine sheets into a bowl of water and leave it aside.

2. Bring 85g double cream and coffee beans to simmer.

 

3. Squeeze the water off the softened gelatine sheets and melt it in the mixture from #2

4. Use a sieve to filter the coffee beans and pour the liquid into a mixing bowl

5. The cream will melt the milk and white chocolate. Add the shot of Nespresso.

 

6. Combine the coffee liquid from #2 with the melted chocolate

7. Whisk the 210g cold double cream until a soft peak is formed

8.Gently fold in the whisked double cream into the mixture from #4

9.Pour mixture into a silicone mould and put it in the freezer

 

Mascarpone mousse
Ingredients
Egg yolks – 3

Caster sugar – 50g
Water – 17g

Mascarpone cheese – 125g
Whole double cream – 125g

Sheet gelatine – 2 sheets

Instructions

  1. Soak gelatine sheets into a bowl of water and leave it aside
  2. Whisk the egg yolks in a mixing bowl

3.On the other hand, bring the sugar and water to 118degrees

4.Pour the syrup into the egg yolk mixture
*This process will kill the bacteria in the raw egg yolks*

5.Squeeze the water off the softened gelatine sheets and melt them with medium heat
*Be aware that the gelatine will melt very quickly*

 

6.Pour the melted gelatine into the mixture from #4

7.Combine the mixture with mascarpone cheese

 

8.Whisk the double cream until a soft peak is formed

9.Gently fold in the whisked double cream into the mixture from #7

10.Pour mixture on top of the coffee mousse into the silicone mould
*Save some mixture and put it aside for use later to cover the genoise*

Genoise
Ingredients
Egg – 1
Sugar – 30g
Flour/Self-raising flour – 30g

Instructions

  1. Combine egg with sugar, whisk until pale and fluffy
  2. Sieve in the flour and gently fold until fully combine *Do not overmix*
  3. Bake at 180 degrees for 15minutes
  4. Let it cool down and add at the top of the 2 mousses in the mould.

 

Let it set in the freezer for few hours.

Remove the mould. Drizzle some melted dark chocolate and spread cocoa powder at the top.

 

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