Ingredients:

  • 1.5 oz premium vodka
  • 1.5 oz coffee liqueur
  • 2 tbsp instant espresso powder
  • 4 oz mascarpone cheese, softened
  • 0.5 cup powdered sugar, sifted
  • 1 cup heavy whipping cream, chilled
  • 0.5 cup heavy whipping cream, chilled (for foam layer)
  • 1 tbsp powdered sugar (for foam layer)
  • 0.5 tsp pure vanilla extract
  • 12 whole roasted coffee beans
  • 1 tsp unsweetened cocoa powder

Instructions:

  1. Combine the 1.5 oz vodka, 1.5 oz coffee liqueur, and 2 tbsp instant espresso powder in a small bowl. Stir vigorously until the powder is completely dissolved and no granules remain. This creates the flavor base that will be folded into our fats.
  2. In a large bowl, whisk the 4 oz softened mascarpone with 0.5 cup sifted powdered sugar. Start slow, then increase the speed until the mixture is pale and smooth. Be careful not to overbeat, or the cheese can begin to separate and turn buttery.
  3. In a separate chilled bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold one third of this cream into the mascarpone mixture to lighten it. Then, slowly fold in the espresso infusion followed by the remaining whipped cream until the color is uniform and the texture is airy.
  4. For the top layer, whip the remaining 0.5 cup heavy cream with 1 tbsp powdered sugar and 0.5 tsp vanilla extract. Continue whisking until it reaches a thick, pourable consistency that resembles the head of a freshly shaken cocktail.
  5. Divide the mousse base into four glasses, leaving about an inch of space at the top. Chill for 2 hours. Just before serving, spoon the white foam layer on top and garnish each with 3 coffee beans and a light dusting of cocoa powder.