Description

This Cappuccino Tahini Mousse with Sesame Brittle is a sophisticated dessert combining rich coffee flavors with the nutty depth of tahini. The mousse is layered with a creamy tahini base and topped with a light coffee-infused cream, finished with a crunchy homemade sesame brittle that adds texture and contrast. Perfect for impressing guests or treating yourself to an elegant sweet treat.

Ingredients

Scale

Coffee Mousse

2 tbsp instant espresso powder
1 tbsp cocoa powder
2 large eggs, separated
50g caster sugar (divided into 25g and 25g)
200ml double cream

Tahini Cream

250ml double cream
75g icing sugar
1 tsp vanilla bean paste or extract
4 tbsp tahini, stirred

Sesame Brittle

100g caster sugar
30g sesame seeds (mix of black and white recommended)

Coffee Liqueur Topping

150ml double cream
2 tbsp coffee liqueur (e.g., Tia Maria)

Instructions

Prepare the coffee mixture: Mix the espresso and cocoa powders together and add 3 tablespoons of just-boiled water. Stir thoroughly to dissolve the powders completely and leave the mixture to cool fully.
Make the coffee mousse base: Separate the eggs carefully. In a large bowl, whisk the egg yolks with the cooled coffee mixture. In another bowl, whisk 200ml double cream with 25g caster sugar until soft peaks form. Fold this whipped cream gently into the coffee and egg yolk mixture.
Incorporate the egg whites: In a clean bowl, whisk the remaining 25g caster sugar into the egg whites until stiff peaks form. Carefully fold these egg whites into the coffee cream mixture, ensuring to maintain the airiness without over-mixing.
Prepare the tahini cream: Combine 250ml double cream, icing sugar, and vanilla bean paste in a bowl. Whisk until soft peaks begin to form, then add the tahini and whisk gently until just combined.
Assemble the mousse: Divide the tahini cream evenly among six dessert glasses. Spoon or pipe the coffee mousse on top. Cover the glasses and chill in the refrigerator for at least 6 hours to set fully.
Make the sesame brittle: Place caster sugar in a heavy-based saucepan and heat gently until the sugar dissolves completely. Continue cooking until the sugar caramelizes to a rich golden brown. Stir in the sesame seeds quickly, then immediately pour the mixture onto a baking tray lined with baking paper. Allow to cool and harden before breaking into shards.
Prepare the topping and serve: Whisk double cream and coffee liqueur together to soft peaks. Pipe or spoon this mixture over the chilled mousse glasses. Garnish with shards of the sesame brittle before serving.

Notes

Ensure the coffee mixture is fully cooled before combining with egg yolks to prevent curdling.
When folding in the egg whites, use gentle folding techniques to retain the mousse’s light and airy texture.
The sesame brittle can be stored in an airtight container for up to one week but is best used fresh.
For a stronger coffee flavor, adjust the instant espresso powder amount according to taste.
Chilling time is crucial for mousse to set properly; do not skip or shorten.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: International

Keywords: mousse, cappuccino, tahini, sesame brittle, coffee dessert, no-bake dessert, creamy mousse, elegant dessert