Airy Coffee Mousse with Ladyfingers and Peaches
This coffee mousse is reminiscent of a no-bake tiramisu cake, but built on white chocolate and gelatin instead of a cheese mixture. The white, cloud-like body of the mousse is whipped from cream and sour cream, while a coffee-gelatin base with melted white chocolate provides both stability and creamy sweetness. The author compares the bracing coffee effect to a cup of strong ristretto.
A layer of ladyfinger cookies dipped in coffee plays the role of the base, as in tiramisu, while halves of canned peaches hide inside the mousse. The gelatin is critical here: it holds the shape without baking, so the soaking and dissolving proportions must be followed precisely.
Keep in mind: Dissolve the gelatin only by warming, never bringing it to a boil, or it will lose its gelling power.
- Dip the cookies in coffee for just 1-2 seconds; oversoaked, they’ll fall apart and add excess moisture.
- Per the magazine’s tip, the white chocolate can be swapped for dark chocolate or even a soft cream cheese (such as Philadelphia); the peaches for any fresh fruit, berries, or even nuts.
- The cream and sour cream must be very cold so they whip into a thick mass.
Serve well chilled, dusted with cocoa and garnished with chocolate-covered coffee beans. Green tea or champagne pairs better with this dessert than another serving of coffee.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Soak the gelatin in cold water for 10 minutes. Then combine it with 150 ml of the coffee and the sugar in a small saucepan, warm until the gelatin fully dissolves, and strain. Melt the white chocolate over a water bath and mix it with the coffee-gelatin mixture.
Separately, whip the cream and sour cream into a thick, airy mass. Fold both masses into the chocolate-coffee mousse. Stir and refrigerate for 15 minutes.
Meanwhile, dip the cookies one side at a time into the remaining coffee and let them soak for 1-2 seconds. Line the bottom of a deep round mold with high sides with the cookies. Over the cookies, spread a third of the chilled mousse, top with the peach halves, and cover everything with the remaining mousse. Refrigerate for 4-5 hours until fully set.
Dust the finished mousse with cocoa powder and garnish with the coffee beans. Serve with coffee.
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