Ingredients
Equipment
Method
- In a saucepan, whisk together egg yolk and milk until smooth, then add liquid cream and soluble coffee, heating to 82-85°C (180-185°F).
- Melt the milk chocolate in the microwave and mix it into the cream mixture along with the mascarpone. Pour into a 12cm circle mold and freeze to set.
- Preheat the oven to 200°C (400°F). Beat egg whites and soluble coffee until foamy, gradually adding sugar to form a firm meringue. Fold in egg yolks and sifted flour, then pipe onto a baking sheet and bake for 8 minutes.
- For the Bavarian cream, hydrate gelatin in cold water. Heat milk, 25g cream, and soluble coffee to a simmer. Whisk egg yolk and sugar, then temper with the hot milk, cook until thick, add gelatin, and cool. Whip remaining cream and fold into cooled custard.
- Assemble dessert by lining a mold with baking paper, placing biscuits against the sides, layering with Bavarian mousse and coffee insert, then refrigerate for at least 8 hours.
- Before serving, whip cream and mascarpone until stiff peaks form, top the dessert, and decorate with cocoa powder or coffee beans.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 80mgSodium: 90mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 400IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Notes
Ensure all ingredients are at room temperature for better mixing. Use chilled bowls and utensils when whipping cream for better volume. Letting the dessert set for at least 8 hours allows for the best flavor melding. For an even richer flavor, add a pinch of sea salt to the coffee insert. Store in the refrigerator, covered, for up to 3 days; it can be frozen for up to 1 month, thaw in the fridge overnight when ready to serve.
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