Coffee Mousse

It always seems strange to me that the British don’t really have a passion for coffee-flavored puddings. I have always preferred them to all others, ever since childhood, when our beloved cook used to make what seemed to me enormous coffee-flavored cakes for my birthday. They were usually decorated with little eggs, as it was always around Easter. Here is a splendid coffee mousse that I hope you will all try. It is nice and simple to make and, I think, a boon to any table.


  • 3 leaves of gelatin, or 1 envelope unflavored gelatin
  • 4 tbsp hot, strong coffee
  • 3 egg yolks
  • ½ cup plus 2 tbsp sugar
  • 1 tbsp coffee liqueur
  • cups heavy cream, lightly whipped
  • 4 egg whites

To decorate

  • Whipped cream (optional)
  • Ground coffee


Put the gelatin leaves to soak and melt in 2 tbsp of the hot coffee. If using powdered gelatin, dissolve it in 2 tbsp of the coffee.

Place the egg yolks and the sugar in a bowl with the remaining coffee. Set the bowl over hot water and whisk until the mixture is thick and fluffy - almost falling in ribbons. Add the gelatin mixture and whisk until cool. Then whisk in the coffee liqueur. Leave in a cool place.

When the mixture is on the point of setting, fold in the cream and stiffly whisked egg whites. Pour the mixture into a dainty bowl or souffle dish and allow to set in the fridge.

Decorate with piped cream, if you like, and scatter over fine ground coffee grains.