- 5 large eggs, separated
- 1 cup [200 g] sugar
- 1 cup [225 g] mascarpone cheese
- Grated rind from 1 lemon
- 1 teaspoon [5 mL] vanilla
- 1 cup [250 Lml] whipping cream, lightly whipped
- Cocoa powder
- Coffee cream anglaise [optional]
- Fresh raspberries or strawberries
- Mint sprigs
Coffee Creme Anglaise
- 1/2 cup [100 g] sugar
- 4 large egg yolks
- 1/4 cup [60 mL] strong espresso coffee
- 1 tablespoon [15 mL] Kahlua liqueur
- 1 3/4 cups [440 mL] hot whole milk
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- Into a large bowl using an electric mixer, combine egg whites and sugar.
- Beat for 5 minutes, until glossy and smooth.
- Into a clean other bowl, mix together egg yolks, mascarpone cheese, grated lemon rind and vanilla until smooth.
- Fold in lightly whipped cream.
- Gently fold mascarpone mixture into egg white mixture until smooth.
- Line bottom of an 8-inch [20 cm] springform pan with plastic wrap.
- Attach sides of pan [wrap hangs down underneath].
- Line sides of pan with a long double strip of parchment paper [preferably] or foil.
- Pour in mixture; smooth top.
- Freeze for at least 6 hours or better, overnight.
- No too long before serving, prepare coffee creme anglaise.
- Remove mixture from freezer and generously sift cocoa powder all over.
- Remove sides of pan.
- Using a wide flat spatula, remove bottom of pan, including plastic wrap and transfer dessert to a chilled serving plate.
- Carefully remove parchment strips all around.
- Cut mousse into 8 wedges.
- Evenly spoon coffee creme anglaise onto individual dessert plates and top with wedges.
- Serve immediately, garnished with fresh berries and mint sprigs.
Coffee Creme Anglaise
- Into a medium-sized saucepan, combine sugar, egg yolks, coffee and Kahlua until smooth.
- Whisk in hot milk.
- Cook, stirring using a wooden spoon over medium-low heat without boiling, until mixture coats a spoon.
- Strain through a fine sieve and leave to cool.
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