Espresso Amaretto Mousse

• Cream:
• 1 cup Mascarpone cheese, room temperature
• 1/2 cup powdered sugar
• 2 eggs separated into whites and yolks
• 1 double espresso coffee, Italian Style, chilled
• 1 pinch of salt
• Base:
• 24 Amaretto cookies, roughly smashed
• 1/2 cup Amaretto di Saronno Liqueur or equivalent almond-based liqueur
• Garnish:
• Chocolate shavings
• Toasted almond slices
• Cocoa powder

1. In a bowl, whisk the 2 egg whites with half the sugar and salt until set. In another bowl, whisk the egg yolks with the other half of the sugar and the chilled espresso. Fold the two components together, and then the mascarpone cheese, previously brought to room temperature. Roughly pulse in blender (or hand smash) the cookies, adding the liqueur at times. The mix has to be wet, but still have a consistency/crunch. Layer the cookie mix at the bottom of the glass and fill up the martini glass with the cream halfway and then add a layer of cookie mix and then top with a layer of cream to the top of the glass.
2. Set in the fridge, covered with plastic wrap, for at least 2 hours and serve chilled, garnished with chocolate shavings, toasted almonds and cocoa powder.

cream, mascarpone cheese, powdered sugar, eggs, espresso coffee, salt, cookies, liqueur, chocolate shavings, almond slices, cocoa

Taken from www.epicurious.com/recipes/member/views/espresso-amaretto-mousse-52922731 (may not work)