Frozen Tiramisu Mousse
From: Beverly, Florida, USA
Comments: Like cheesecake, tiramisu's rich seductive taste comes from the cheese, usually Mascarpone or Italian triple-cream cheese but not cream cheese.
Can be frozen into large individual wine glasses.... If so, sprinkle with cocoa powder and garnish with fresh berries and mint just before serving; omit coffee custard.
Servings: 8
Frozen Tiramisu Mousse
  • 5 large egg whites
  • 1 cup [200 g] sugar
  • 5 large egg yolks
  • 1 cup [250 mL] Mascarpone cheese
  • Rind of 1 lemon, grated
  • 1 teaspoon [5 mL] vanilla
  • 1 cup [250 mL] whipping cream, lightly whipped
Coffee Custard
  • 1/2 cup [75 g] sugar
  • 4 large egg yolks
  • 1/4 cup [60 mL] strong espresso coffee
    1 tablespoon [15 mL] instant coffee dissolved into 1/4 cup [60 mL] hot water
  • 1 tablespoon [15 mL] Kahlua liqueur
  • 1 3/4 cups [440 mL] hot whole milk
To Serve
  • Cocoa powder
  • Fresh strawberries or raspberries
  • Mint sprigs
Frozen Tiramisu Mousse
  • Into a large bowl, using an electric mixer, beat together egg whites and sugar for 5 minutes, until glossy and smooth; reserve.
  • Into a clean bowl, beat together egg yolks, Mascarpone cheese, lemon rind and vanilla, until smooth.
  • Fold in lightly whipped cream.
  • Gently fold Mascarpone cheese mixture into egg white mixture, until smooth.
  • Line unattached bottom of an 8-inch [20-cm] springform pan with plastic wrap.
  • Attach sides of springform pan [plastic wrap ends folded down underneath].
  • Line sides of springform pan with a long double strip parchment [preferably] paper or al foil.
  • Pour Mascarpone cheese mixture into prepared springform pan; smooth top.
  • Freeze for at least 6 hours, or overnight.
  • Prepare then leave coffee custard to cool completely.
  • To serve, remove frozen mousse from freezer and generously sift some cocoa powder all over top of mousse.
  • Remove sides of pan.
  • Using a wide flat spatula, remove plastic wrap lined bottom of pan and transfer mousse onto a chilled serving plate.
  • Carefully remove parchment strips all around mousse.
  • Cut mousse into 8 wedges.
  • Evenly spoon coffee custard onto 8 individual dessert plates; top with mousse wedges.
  • Serve immediately, each serving garnished with fresh berries and a mint sprig.
Coffee Custard
  • Into a medium-size saucepan, beat together sugar, egg yolks, coffee and Kahlua liqueur until smooth.
  • Whisk in hot milk.
  • Cook, stirring using a wooden spoon over medium-hot heat, until mixture coats the back of the spoon.
  • Do not let boil.
  • Strain custard through a fine sieve.