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Coffee mousse

Label tagatesse
60 min
easy
medium

Preparation

1

Combine the egg yolks with the Tagatesse until it is creamy.

2

Dissolve the coffee or Bicof in a small amount of lukewarm water. Add the coffee or Bicof and beat well. 

3

Ad the mascarpone. Beat the cream until it is stiff and using a spatula carefully spoon into the mixture.

4

Beat the egg whites and add to the mixture. 

5

Divide in individual serving dishes. Place in the fridge and leave to set for a few hours.

Ingredients

4
People
  • 200 g mascarpone
  • 2 eggs
  • 15 cl cream
  • 4 teaspoon coffee or bicof
  • 40 g tagatesse

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