Tiramisu Mousse

By Muriel AUBLET-CUVELIER June 19, 2026

Muriel AUBLET-CUVELIER

Corporate chef

Created on

June 19, 2026

Recipe

Products used

Hot Espuma

Step 1 Tiramisu Mousse

The ingredients

320g	(19.3%)	Whole milk
100g	(6%)	Espresso
100g	(6%)	35% liquid cream
150g	(9,1%)	Egg yolks
105g	(6,3%)	Sugar
60g	(3,6%)	Hot Espuma ()
630g	(38.1%)	Mascarpone
190g	(11,5%)	Pasteurized egg whites
1655g	(100%)	TOTAL

Process

Bring the milk, coffee, and cream to a boil, then pour over the egg yolks, sugar, and blanched Espuma Chaud.
Cook at 82°C, then pour over the mascarpone and egg whites and blend.
Chill to 4°C and store in a vacuum-sealed bag. Pour into the siphon and carbonate according to its size.
Shake well before use.

Board

Hot foam creates a light, melt-in-your-mouth foam that lasts longer than traditional foam. This is a real advantage when it comes to the longevity of the dessert served at the table.