Coffee mousse

Coffee mousse


A heavenly dessert! Smooth chilled coffee crème with fine Savoiardis!


1 package Savoiardi
2 cups coffee, strong
a little bit of (for soaking the savoy biscuits) coffee, sweetened
5 eggs, separated
5 + 1/2 g sugar
4 cups milk
1/4 g potato starch
110 g whipping cream


  • Beat the egg yolks with the sugar and potato starch until foamy.
  • Bring the milk to the boil, and trickle it into the egg yolk mixture very slowly, so that the custard doesn´t collapse, stirring constantly with a wooden spoon.
  • Continue to cook on a very low heat.
  • As soon as the custard has set, add the coffee and stir well.
  • Lastly, carefully fold in the stiffly beaten cream.
  • In a flat serving bowl, alternate layers of biscuits dipped in sweetened coffee with layers of whipped cream, finishing with a layer of cream.
  • Refrigerate for 4-5 hours before serving.
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