Mascarpone and Advocaat mousse
In full preparation for a festive moment and have not yet found an original dessert that you have little work on? Look no longer, no guest will leave the table with this sturdy valve!
Ingredients for Mascarpone and Advocaat Mousse
8 lady fingers biscuits
3½ ox. - 110gr white chocolate
1 oz - 30gr sugar
1 leaf of gelatin
5½ oz. - 170gr mascarpone
10 fl.oz - 300ml cream
3½ fl.oz - 100 ml eggnog
How to make Mascarpone and Advocaat Mousse
Soak the gelatin leaf in cold water. Melt the white chocolate (au-bain-marie or in the microwave). Separate the eggs and beat the egg whites until stiff. In addition, beat the egg yolks, together with the sugars, to a smooth mass. Mix the eggnog and mascarpone under the egg yolks. Squeeze the gelatin leaf well and stir under the warm, melted chocolate. Half beat the cream and stir with the white chocolate under the egg yolks with eggnog and mascarpone. Gently spoon the whipped egg whites (so that it remains fluffy) under the mousse. Divide the mousse over festive glasses and finish by inserting a boudoir cookie.