Method
Make sure you have a thermometer to ensure temperatures are as advised - This is very important in order to achieve correct consistencies.
For the Mousse:
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Weigh all ingredients into separate bowls.
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Soak the gelatine in a bowl of water until it becomes soft.
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Place the coffee and double cream into a pan and bring to a simmer on the stove.
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Pour over the white chocolate in three stage, mixing thoroughly each time so it emulsifies and makes a silky smooth ganache.
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Pour the glucose, sugar and a drop of water into a pan and place it on the stove with a thermometer, until it reaches 121°c.
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Meanwhile, as the sugar is heating up, place your egg whites in a bowl mixer and whisk until they become soft peaks, then add the sugar as it reaches the correct temperature.
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Whip the 600g of cream.
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Fold the Italian Meringue into the coffee, then fold in the cream. This is your coffee mousse complete.
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Set aside in the fridge to cool.
For the Mascarpone:
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Soak the gelatine in some water until soft and set aside.
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Whip the cream separately.
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In a bowl mixer, whip the egg yolks and sugar together until they have doubled in size, then fold in the whipped cream, mascarpone and rum.
For the Lady Fingers:
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In a bowl mixer, whisk the egg whites and slowly add half the sugar until soft peaks start to form.
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In a separate bowl, whilst the egg yolks and remaining sugar until they form a thick pale colour.
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Sift flour and baking powder together in a bowl.
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Fold half the egg whites into the egg yolk mixture.
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Fold in the flour, then add the remaining egg whites.
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Transfer the mixture to a pastry piping bag and pipe out onto the prepared baking sheet.
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Bake for 8 minutes.
To finish:
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In a small glass, lay out the lady fingers and pipe on the mascarpone and rum cream.
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Add another layer of lady fingers and pipe the mousse on top.
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Finish with a dusting of cocoa powder.