Introduction

This cappuccino tahini mousse with sesame brittle is a decadent dessert that combines bold coffee flavors with the nutty richness of tahini. Topped with crunchy, caramelized sesame brittle and a creamy coffee liqueur topping, it’s a sophisticated treat perfect for impressing guests or enjoying a special night in.

Three tall clear glasses each hold a layered dessert with three visible layers. The bottom layer is creamy white, thick and smooth, filling about one third of the glass stem. The middle layer is a light brown, mousse-like texture, making up the next one third and topped with a soft, white whipped cream dollop. On top of the whipped cream are thin, hard, caramel-colored brittle pieces with visible nuts and seeds embedded inside. The glasses are placed on a white marbled surface, with one glass resting on a white plate next to two silver spoons, and another glass on a small square tile with yellow, white, and red colors. There is a white vase with yellow dried flowers in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp instant espresso powder

1 tbsp cocoa powder

2 large eggs

50g caster sugar

200ml double cream

250ml double cream

75g icing sugar

1 tsp vanilla bean paste or extract

4 tbsp tahini, stirred

100g caster sugar

30g sesame seeds (a mix of black and white recommended)

150ml double cream

2 tbsp coffee liqueur (such as Tia Maria)

Instructions

Step 1: Mix the espresso and cocoa powders with 3 tablespoons of just-boiled water. Stir until dissolved, then set aside to cool completely.

Step 2: Separate the eggs. In a large bowl, whisk the egg yolks with the cooled coffee mixture. In a separate bowl, add 25g caster sugar to 200ml double cream and whip to soft peaks. Fold the whipped cream into the coffee mixture.

Step 3: In a clean bowl, whisk the egg whites with the remaining 25g caster sugar until stiff peaks form. Gently fold the egg whites into the coffee cream mixture, preserving the airiness.

Step 4: For the tahini cream, whip 250ml double cream with the icing sugar and vanilla until soft peaks start to form. Fold in the tahini gently. Spoon the tahini cream evenly into six dessert glasses, then layer the coffee mousse on top. Cover and chill for at least 6 hours.

Step 5: To make the sesame brittle, heat 100g caster sugar in a heavy-based saucepan over low heat until it dissolves. Do not stir. When it turns a rich caramel color, stir in the sesame seeds and immediately pour the mixture onto a baking tray lined with baking paper. Allow to cool and harden, then break into shards.

Step 6: Just before serving, whip 150ml double cream with the coffee liqueur to soft peaks. Pipe or spoon this topping onto each mousse and garnish with shards of sesame brittle.

Tips & Variations

Use a mix of black and white sesame seeds for a more striking brittle appearance and a slightly varied nutty flavor.

For a non-alcoholic version, omit the coffee liqueur and replace with a teaspoon of instant coffee dissolved in cream while whipping.

Be careful when folding in the egg whites to maintain the mousse’s light and airy texture.

Chill the mousse overnight for even better flavor development and texture.

FAQs

Can I make this mousse without raw eggs?

This recipe uses raw eggs for a light texture. If you are uncomfortable with raw eggs, consider using pasteurized eggs or an egg-free mousse alternative, although the texture and flavor may differ.

Can I prepare the sesame brittle in advance?

Yes, sesame brittle can be made several days in advance and stored in an airtight container at room temperature. Add it just before serving to keep it crisp.