Coffee mousse
Instructions
Whip the egg whites until stiff.
Dissolve the sugar with 3 tablespoons water in a saucepan and let it skim over a flame for 3 minutes to obtain a syrup.
Add the syrup to egg whites by pouring slowly and continue to beat with the whip.
Working with the whip the butter until mixture is creamy.
Add the egg whites to soft butter carefully so as not to dismount.
Dissolve freeze-dried coffee with very little hot water and add to mixture.
The ladyfingers soaked in coffee and disponetene 2 in each bowl from ice cream, pour over the coffee mousse and keep in the fridge for at least 3 hours before serving.
You can decorate with dark chocolate flakes.
Ingredients and dosing for 4 persons
- 8 biscuits savoiardi
- 120 g of sugar
- 1 glass of not too strong coffee
- 140 g of butter
- 2 tablespoons of instant coffee
- 2 egg whites