Tiramisu Mousse

• 1/4 cup hot water
• 1 1/2 teaspoons instant coffee granules
• 8 ounces mascarpone cheese, at room temperature
• 1 1/4 cups cold heavy whipping cream
• 1 1/2 cups confectioner's sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 1 tablespoon Sweetened cocoa powder
• 1 tablespoon shaved semi sweet chocolate for topping
• as desired Whipped cream for topping
• 4 Pepperidge Farms hazelnut cream filled cookies pictured in direction step #12

1. Dissolve coffee granules ih hot water, cool to room temperature
2. Beat mascarpone cheese, confectioner's sugar, vanilla and salt until smooth
3. Beat in coffee slowly, it may look a bit grainy after adding the coffee but will be silky smooth after adding the whipped cream.
4. In another bowl beat cream until it forms firm peaks
5. Fold the whipped cream and marscapone mixture carefully together until blended
6. In 4 six to eight ounce glasses, add a layer of the mousse
7. Sift over a dusting of the cocoa powder
8. Add another layer of mousse to each cup, using enough for 3 more alernating layers with dusting cocoa powder
9. Chill until ready to serve, at least 4 hours or more then top with whipped cream, a dusting of cocoa powder, chocolate shavings and a hazelnut filled cookie

hot water, coffee granules, mascarpone cheese, cold heavy whipping cream, sugar, vanilla, salt, cocoa powder, topping, topping

Taken from cookpad.com/us/recipes/489439-tiramisu-mousse (may not work)