COFFEE MOUSSE

Steps:

• Sponge cake: Preheat your oven to 350ºF. Place parchment paper onto a baking tin (about 20cm x 27cm or something with about the same area) Sift together the flour, cornstarch and cocoa in a bowl. Melt the butter together with the milk in the microwave until the butter has just melted. With an electric mixer, whisk the eggs with sugar until thick and pale yellow. Then add the flour mixture and fold in with a spatula. Add the butter/milk to the side of the bowl and fold in. Pour the mixture into your baking tin and bake for 10-12 minutes on 350ºF. Let cool completely. Mousse: Whisk the egg yolk with 1 1/4 tbsp sugar until thick and pale yellow. Heat the milk in a pan with the instant coffee and liqueur. Remove from heat and stir in the gelatin until dissolved. Place the bowl with egg yolks in an ice bath (I filled the sink) and little by little add the milk while stirring. Leave it in the ice bath. With an electric mixer whisk the egg whites with 1/3 tbsp sugar until it forms stiff peaks. Also whisk the cream with 1/3 tbsp sugar until it forms soft peaks. Now (with bowl still in cold water) add ⅓ of the egg whites to the yolks and fold in, repeat with ⅓ of the cream and the rest of the egg whites and cream. Leave the bowl in ice water for 20 minutes. Assembly: Cut the sponge cake so it will fit in your glasses or containers. Scoop mousse into the glasses. Chill in the refrigerator for at least three hours (or overnight). Decorate with cocoa, some whipped cream and chocolate.