First prepare the white chocolate mousse: Beat the extra cream into whipped cream and keep in the fridge. Dilute the gelatine in 2-3 tablespoons of water and let it soak.
Heat up the cream and remove it from the flame. Add the chopped chocolate and mix until it has melted and then mix it with the soaked gelatine. Beat the egg whites in a mixer and as the mixture rises add the sugar in stages until a soft meringue – stiff enough to hold its form – is created. Combine the 2 mixtures stirring them gently. Add the whipped cream to the mixture in the same way.
Break the cake into small pieces and place half into 6 bowls (or whisky tumblers). Mix the coffee with the liqueur and sprinkle the mix over the cake. Then lightly press the mixture down with your fingers to flatten its surface.
Put half the mousse into the bowls and then add the rest of the pieces of cake. Add the rest of the mousse and keep the desserts in the fridge for at least three hours and ideally overnight. Before serving, sprinkle the surface of the tiramisu with the cocoa through a sieve.
4 tbsps strong black coffee
2 tbsps Amaretto
or Kahlua liqueur,
½ chocolate sponge cake (see basic recipe)
cut into 12 thin slices
2-3 tbsps cocoa powder
For the white chocolate mousse:
250g white chocolate, finely chopped
300g (1 1/3 cups) cream and 200g (4/5 cup)
extra for whipped cream
2 egg whites
1 tbsp sugar
3 tsps powdered gelatine
(1 sachet of 10g)