Preheat the oven to 300° F. Sift the flour with the baking powder and sugar 3 times. Cream the butter at room temperature and incorporate the sugar, vanilla, and whipped cream until it forms ribbons. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the butter mixture, egg whites, and flour together. Grease a mold with butter (PAM) very well, pour in the mixture, and bake at 400 °F for 30 minutes.
Mix the coffee liqueur with the espresso and soak the cooled vanilla biscuit. Hydrate the gelatin in ½ cup of water, then microwave for 1 minute. Beat the egg yolks with the sugar until pale. Add the cheese and orange zest at low speed. Gently incorporate the whipped cream and hydrated gelatin into the mixture. In a mold larger than the biscuit, leaving space on the sides and top, arrange the biscuit, soak it with the coffee and coffee liqueur, and pour in the mousse mixture. Refrigerate for 1 hour, and to finish, garnish with grated chocolate or cocoa powder.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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