Crème Anglaise Chocamoussu

Name: Crème Anglaise Chocamoussu
Yield: Serves 8–10
Ingredients: 65 g cornflour; 300 ml whipped cream and cocoa powder, to finish; 30 ml Grand Marnier; 1 small cup (125 ml) strong coffee; 2 quantities of Crème Anglaise Chocolate Mousse; icing sugar, for sprinkling (optional); 110 g caster sugar; 6 medium eggs, separated; 30 g unsweetened cocoa powder, plus extra for dusting; 30 g strong white flour

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This chocolate mousse and sponge layered dessert is inspired by the classic tiramisu.

Ingredients

2 quantities of Crème Anglaise Chocolate Mousse
1 small cup (125 ml) strong coffee

Dessert
Vegetarian

Method

First, make the sponge fingers. Preheat the oven to 180°C/gas mark 4 and line two large baking sheets with greaseproof paper. Sift the cornflour into a bowl with the flour and cocoa. Set to one side. Place the egg whites in a spotlessly clean bowl and whisk with an electric hand whisk