For the past 3 Christmases, I've made this to rave reviews from the Italian family...Truly, this is the pinnacle of creamy decadence, with a hint of espresso to bring you back to earth! I will NEVER use another recipe! Courtesy of the Food Network and Gale Gand.

Ingredients

10 serv.

egg yolks↗7
sugar↗1 cup
(for yolks)
mascarpone cheese↗3 cups
(or a 750-gram container)
water↗4 1⁄2 tablespoons
gelatin↗1 1⁄2 tablespoons
(powdered)
egg whites↗3
sugar↗1⁄4 cup
(for whites)
heavy cream↗1 cup
(whipped)
espresso↗2 1⁄2 cups
(cooled)
coffee liqueur1⁄2 cup
(Kalhua, preferably)
french-style ladyfinger cookies20 -24
bittersweet chocolate↗1 cup
shaved

Step-by-step instructions

1
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
2
Add mascarpone and whip until well incorporated.
3
Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
4
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).
5
Immediately turn off the heat and allow the gelatin to dissolve completely.
6
In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
7
Whip to a stiff, glossy peak.
8
Fold whites into mascarpone and yolk mixture then fold in whipped cream.
9
In a separate bowl, combine espresso and kalhua.
10
Soak 1 ladyfinger at a time in the espresso mixture.
11
In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
12
Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
13
Sprinkle 1/2 of the chocolate shavings over mousse.
14
Create another layer and chill until set. (At least 2 hours.).
15
ENJOY!

Source: food.com

Original recipe ↗

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