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Espresso and Frangelico Mousse
Espresso and Frangelico Mousse - a light and fluffy dessert!
Course
Dessert
Cuisine
Italian
Prep Time
2
hours
20
minutes
Total Time
2
hours
20
minutes
Servings
4
to 6
Author
Manuela Zangara
Ingredients
6
shots of Espresso coffee
150
gms
– ¾ cup sugar
3
egg yolks
450
ml
– 2 cups heavy cream + more for decorating
3
tbsp
Frangelico liqueur
Toasted hazelnuts
chopped for garnish
Instructions
Whip the cream and keep it aside in the fridge.
Boil the espresso and 1 tablespoon of the sugar for 5 minutes. The put the fire off and let it cool down.
In the meantime, beat the egg yolks with the remaining sugar, until pale and fluffy.
Slowly add the espresso and keep beating. Then add the Frangelico and mix well.
Fold in the whipped cream and incorporate it well.
Pour into serving glasses and refrigerate it for a couple of hours before serving.
Decorate with some whipped cream, chopped toasted hazelnuts and coffee beans. Serve immediately.