Coffee and Mascarpone Mousse

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

100 g mascarpone
4 tablespoon espresso or strong coffee
0.5 teaspoon ½ flea seeds - peel, ground, alternatively guar gum or potato starch
1 egg yolk
1 tablespoon amaretto, (optional)
2 tablespoon honey
1 egg white
some chocolate, grated, or ground nuts / instant coffee, for the decoration

Instructions

Beat the mascarpone and cold coffee with the mixer and sprinkle the psyllium husks or similar using a fine sieve and stir until it has a slightly thicker consistency.
Beat the egg yolk with the honey and the amaretto in a hot, boiling water bath (mixer) until it is about to solidify. Then immediately cool down again in a cold water bath and stir with the mascarpone-coffee mixture. Chill for approx. 2 hours. Beat the egg white into firm egg whites and carefully fold into the chilled coffee-mascarpone cream. Chill again and sprinkle with chocolate, nuts or instant coffee before consumption.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.