Скачать или смотреть Why This Tiramisu Mousse Tastes So Much Better

Tiramisu Mousse is a softer, creamier Sicilian twist on the classic Italian tiramisu. In this version, I prepare a smooth coffee custard and fold it gently with ricotta to create a mousse texture that is lighter, silkier, and beautifully spoonable. Instead of a traditional layered tiramisu with mascarpone, this tiramisu mousse combines coffee, milk, eggs, and corn flour to create a thick coffee cream, which is then folded with ricotta for a velvety finish. The result is a dessert that sets perfectly in the fridge and slices like a mousse rather than a structured cake.

I made approximately 1 litre in capacity and used 15 sponge fingers, but you can easily adjust quantities proportionally.

You can use:
Ricotta (Sicilian style)
Mascarpone (traditional option)
Double cream (simpler alternative)

For the coffee:
I used moka coffee.
You may also dissolve 2 heaped teaspoons of granulated coffee in a small amount of warm milk and add it to the mixture.

This tiramisu mousse is softer, smoother, and slightly denser than a classic tiramisu. The veins of coffee running through the cream give it character and texture.

It is not about appearance.
It is about balance, softness, and flavour.


NGREDIENTS (1 Litre Capacity – 15 Sponge Fingers)
For the Coffee Custard:
500 ml milk (semi-skimmed, whole, or skimmed)
25 g corn flour
2 eggs
Sugar (for custard – 120g)
Moka coffee - 125ml (cooled)

Alternative coffee option:
2 heaped teaspoons granulated coffee dissolved in warm milk

For the Ricotta Mousse:
250 g ricotta
(or 250 g mascarpone OR 250 g double cream)
1 feathered dessert spoon sugar
Chocolate chips (optional but traditional)

For Assembly:
15 sponge fingers
Cocoa powder for dusting
Extra chocolate chips (optional)
Rainbow sprinkles (optional Sicilian style)

METHOD
Mix 25 g corn flour with a small amount of cold milk until smooth. Add remaining milk and cooled moka coffee.

In a saucepan, whisk sugar and 2 eggs until pale. Add milk mixture and cook on medium-high heat, whisking constantly until thick and boiling. Cook 20 seconds further, then remove from heat. Cool to lukewarm before combining.

Mix ricotta with sugar until smooth. Blend briefly if needed. Add chocolate chips if desired.

Gently fold the lukewarm coffee custard into the ricotta using a spatula, keeping light veins.

Dip sponge fingers briefly (1–2 seconds) in coffee. Build base in a 1-litre dish, pressing gently to compact. Layer with cream, repeat until 15 sponge fingers are used. Finish with a final layer of cream.

Dust generously with cocoa.

Optional: add chocolate chips and sprinkles.
Chill for minimum 2 hours (3–4 hours ideal).
Texture improves as it chills.

CHAPTERS
00:00 Introduction – Sicilian Tiramisu Mousse
00:21 Preparing the Coffee Custard Base
01:51 Cooking the Coffee Cream
02:55 Preparing the Ricotta Mousse
04:40 Adjusting Coffee Strength
05:03 Assembling the Tiramisu Mousse
08:18 Cocoa Topping and Sicilian Touch
09:34 Chilling and Tasting

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