Recipe courtesy of Gale Gand


  • Level: Intermediate
  • Total: 2 hr 25 min
  • Prep: 25 min
  • Cook: 2 hr
  • Yield: 10 to 12 servings
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7 yolks

1 cup sugar for yolks

3 cups or 1 (750-gram) container mascarpone

4 1/2 tablespoons water

1 1/2 tablespoons powdered gelatin

3 egg whites

1/4 cup sugar for whites

1 cup heavy cream, whipped

2 1/2 cups cooled espresso

1/2 cup kalhua

20 to 24 ladyfingers

1 cup chocolate shavings


  1. In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
  2. In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
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