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Café Crème Mousse Cake

Yield 6 Servings


  • 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

Nutrition Information

  • calories 652
  • fat 44 g
  • satfat 26 g
  • protein 9 g
  • carbohydrate 57 g
  • fiber 0 g
  • cholesterol 372 mg
  • sodium 147 mg

How to Make It

  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 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.