Coffee mousse

To prepare your coffee mousse, start with the meringue. In a small pot, pour the sugar 1 and the espresso coffee made with the moka pot 2 and heat it to 244°F (checking with a kitchen thermometer). Meanwhile, place the egg whites in a bowl and beat them with the mixers 3.

When the syrup reaches the temperature 4 and the egg whites are well-beaten 5, pour it in a thin stream into the egg whites 6 while continuing to beat with the mixers.

When the mixture is firm and shiny, it’s ready 7. Set it aside. Soak the gelatin sheet in cold water 8. Heat a little cream taken from the total amount in a saucepan (even 30g/1oz is enough) 9.

When it’s hot, turn off the heat and add the instant coffee 10. Stir until it’s dissolved. Drain and squeeze the gelatin 11 and add it to the saucepan with the coffee 12.

Stir with a spoon until completely dissolved 13. Pour the mixture into a bowl to let it cool slightly 14. Put the mascarpone in a bowl and work it with a spoon to soften it 15.

Add the remaining fresh cream 16 and the one with the gelatin 17. Whip everything for a few minutes with the mixers 18.

When it’s whipped 19, add the meringue little by little with a spatula 20, until fully absorbed. Your mousse is ready, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes 21.

After the necessary time, you can transfer it to a piping bag with a size 10 star nozzle and it will be ready to be served in a 125 ml (1/2 cup) cup or glass 22, dust with cocoa 23 and serve immediately 24.