Delicious Tiramisu Mousse Cake

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This cake has several steps to it so you may be a bit hesitant to tackle this, however, if you can find a kitchen helper then the process will fly by. The cake has four steps – bake the cake, make the mascarpone mousse, coffee chocolate mousse and lastly the chocolate mousse. The finished product is very delicious and is a great dessert to impress your friends and family.

The recipe below is enough for a cake that fits a cake ring 18 cm x 6 cm.  Overall, the cake will take about 2 hours or less to put together. Each step is done separately so it is easy to do other activities around the house while making the cake. Please allow about 3 hours for the cake to set in the refrigerator before serving.

To use a baking ring for a mousse cake, you can either line the inside of the ring with mousse film for easy removal or if you don’t use the film you can remove the cake by heating the outside of the ring with a kitchen torch which loosens the mousse and allows the ring to be lifted off easily.

You can put the cake together as you finish each step. For each of the mousses, once the gelatin and chocolate are combined the mixture can become firm quickly so be ready to use the mousse once you make it.

Here is the full recipe. Please feel free to use short cuts or substitutions as you like.

 20 grams butter, melted
 1.    Mix the eggs with sugar with a hand mixer
for a few minutes until tripled in volume.
 2.    Sift the flour, salt and cornstarch in a
bowl together then add to the whipped eggs in portions and mix using a spatula.
 3.    Take a few spoonfuls of batter and add to
the melted butter. Transfer the mix back to the batter and mix gently.
 4.    Pour the batter in an 18 cm baking ring and bake
for 15 – 20 minutes at 180 C.
 5.    When done, cool and set aside.
Coffee syrup (to brush on the genoise cake)
 1.   
Prepare the coffee and let it cool before brushing on the cake.
Mascarpone mousse (spread on top of the coffee syrup)

  100 grams mascarpone cheese (room temperature)
  4 grams gelatin sheets
  100  grams white chocolate,
melted
1.   
Soften the gelatin in cold water. Heat the
cream to lightly boiling then turn off the heat. Then add the gelatin and melt.

2.   
Mix the mascarpone with vanilla then add the
cream mixture in portions and mix with a spatula. Lastly add to the chocolate in portions and mix with a small whisk.

Coffee cream mousse (spread on top of the Mascarpone mousse)
  40 grams sweet chocolate, chopped and melted
  3 grams gelatin sheets
  1 teaspoon praline mixture
  75 grams whipped fresh cream
  2 teaspoons instant coffee
1.   
Mix the egg yolk and sugar in a small bowl.
2.   
Soften the gelatin in cold water. Heat the
cream to lightly boiling then add to the egg yolk mixture and mix. Pour back into the sauce pan and heat lightly on low heat to thicken. Lastly, add the gelatin and
melt.
3.   
Pour the cream mixture over the chocolate
and mix well with a small whisk. Allow the mixture to come to room
temperature.
4.   
Fold in the whipped cream using a spatula.

Chocolate mousse (spread on top of the Coffee Cream mousse)

  2 grams gelatin sheets
  75 grams dark chocolate, chopped and melted
  75 grams whipped fresh cream
  1. Mix the egg yolk and sugar in a small bowl.
  2. Soften the gelatin in cold water. Heat the cream to lightly boiling with
    coffee then add to the egg yolk mixture and mix. Put back into the sauce pan and
    heat lightly on low heat to thicken. Lastly, add the gelatin and melt.
  3. Pour the cream mixture over the chocolate and mix well with a small whisk. Allow the mixture to come to room temperature.
  4. Fold in the whipped cream using a spatula.

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