Cappuccino Cup PX43143

Dessert composed of:

• Mascarpone mousse
• Coffee bavarois
• Savoiardi biscuit
• Espresso coffee
• White chocolate and cocoa butter “penguin” glaze
• Cocoa powder

Mascarpone Mousse

Method

1. Bloom the gelatin in 5 times its weight in water.
2. Cook the water and sugar to 121°C.
3. Pour the 121°C syrup over the egg yolks while whipping, creating a pâte à bombe.
4. Melt the previously bloomed gelatin and incorporate it into the pâte à bombe.
5. Soften the mascarpone until smooth and creamy.
6. Gradually incorporate the pâte à bombe into the mascarpone.
7. Finally, gently fold in the semi-whipped cream until smooth and homogeneous.

Coffee Bavarois

Method

1. Bloom the gelatin in 5 times its weight in water.
2. Heat the cream together with the espresso coffee.
3. Make a caramel with the first 100 g of sugar.
4. Carefully deglaze the caramel by gradually adding the hot coffee and cream mixture.
5. Mix the egg yolks with the remaining 50 g of sugar.
6. Gradually pour the hot caramel cream over the egg yolk and sugar mixture.
7. Cook as a crème anglaise, until approximately 82–84°C.
8. Add the previously bloomed and melted gelatin.
9. Pour the bavarois onto a tray and blast-freeze.
10. Allow it to thaw slightly, then cut discs to the required size.

Savoiardi Biscuit

Method

1. Whip the egg whites with the 300 g of sugar, salt and lemon zest.
2. Lightly whisk the egg yolks and gently fold them into the whipped mixture.
3. Finally, fold in the sifted flour, taking care not to deflate the mixture.
4. Spread the batter evenly onto a non-stick baking mat.
5. Mix the icing sugar and granulated sugar, then dust evenly over the surface.
6. Bake in a preheated oven at 180°C for approximately 10 minutes.
7. Allow to cool, then cut into different sizes according to the requirements of the assembly.

White Chocolate “Penguin” Glaze

Method

1. Melt the white chocolate together with the cocoa butter.
2. Add oil-soluble white colouring until the desired colour is achieved.
3. Use the glaze at approximately 35–40°C to coat the fully frozen dessert.

Assembly

1. Pipe the mascarpone mousse into the cappuccino-cup moulds.
2. Place the first disc of savoiardi biscuit in the centre.
3. Add the coffee bavarois insert.
4. Add a second piece of savoiardi biscuit, using the different sizes to recreate the internal structure of the cup.
5. Fill with the remaining mascarpone mousse and level the surface.
6. Blast-freeze completely.
7. Unmould and coat with the white chocolate penguin glaze.
8. Lightly whip the cream, keeping it soft and smooth.
9. Place the cream on top of the dessert to recreate the milk foam of a cappuccino.
10. Finish with a light dusting of cocoa powder.

Service
Serve the cup on a cappuccino saucer, accompanied by a small spoon, to faithfully reproduce the appearance of a real cappuccino.