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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (1/4 oz.) packet unflavored gelatin |
3 tablespoons cold water |
1 1/4 cups hot double-strong brewed coffee |
3 tablespoons plus 1 cup sugar |
1 cup milk |
pinch of salt |
pinch of ground cinnamon, plus more for dusting |
1 large egg plus yolks from |
4 large eggs |
1 teaspoon pure vanilla extract |
2 1/2 cups heavy cream |
1 1/2 (3 oz.) packages soft ladyfingers |
1/4 cup confectioners' sugar |
Directions:
1. Mix gelatin and 3 Tbsp. cold water in a cup; set aside. Stir together 3/4 cup coffee and 3 Tbsp. sugar in another cup; set aside.
2. Combine milk, remaining 1 cup sugar, salt and cinnamon in a heavy saucepan. Bring to a simmer over medium heat, whisking occasionally.
3. Whisk together egg and yolks in a heat-proof bowl; whisk in half of hot milk mixture. Pour whole mixture back in saucepan. Cook, whisking, until mixture reaches 170°F on an instant-read thermometer. Remove from heat, stir in gelatin, remaining 1/2 cup coffee and vanilla extract. Let cool, whisking occasionally.
4. Transfer cooled mousse to a bowl put in an ice-water bath. Whisk until cold, about 5 minutes. In another bowl, beat 1 1/2 cups cream until stiff. Fold into custard to finish mousse.
5. Line a 9-by-5-inch loaf pan with plastic wrap. Arrange 6 ladyfingers in bottom. Drizzle with 2 Tbsp. sweetened coffee, from Step 1. Layer 2 cups mousse and 12 cookies. Drizzle with 6 Tbsp. coffee. Add remaining mousse and 12 cookies; drizzle with remaining coffee. Wrap in plastic. Chill for at least 3 hours.
6. To serve, unmold onto a platter. Whip 1 cup cream and confectioners' sugar until stiff and spread on cake. Dust with cinnamon, and slice.
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