Method

Make sure you have a thermometer to ensure temperatures are as advised - This is very important in order to achieve correct consistencies.

For the Mousse:

1. Weigh all ingredients into separate bowls.

2. Soak the gelatine in a bowl of water until it becomes soft.

3. Place the coffee and double cream into a pan and bring to a simmer on the stove.

4. Pour over the white chocolate in three stage, mixing thoroughly each time so it emulsifies and makes a silky smooth ganache.

5. Pour the glucose, sugar and a drop of water into a pan and place it on the stove with a thermometer, until it reaches 121°c.

6. Meanwhile, as the sugar is heating up, place your egg whites in a bowl mixer and whisk until they become soft peaks, then add the sugar as it reaches the correct temperature.

7. Whip the 600g of cream.

8. Fold the Italian Meringue into the coffee, then fold in the cream. This is your coffee mousse complete.

9. Set aside in the fridge to cool.

For the Mascarpone:

1. Soak the gelatine in some water until soft and set aside.

2. Whip the cream separately.

3. In a bowl mixer, whip the egg yolks and sugar together until they have doubled in size, then fold in the whipped cream, mascarpone and rum.

For the Lady Fingers:

1. In a bowl mixer, whisk the egg whites and slowly add half the sugar until soft peaks start to form.

2. In a separate bowl, whilst the egg yolks and remaining sugar until they form a thick pale colour.

3. Sift flour and baking powder together in a bowl.

4. Fold half the egg whites into the egg yolk mixture. 

5. Fold in the flour, then add the remaining egg whites.

6. Transfer the mixture to a pastry piping bag and pipe out onto the prepared baking sheet.

7. Bake for 8 minutes. 

To finish:

1. In a small glass, lay out the lady fingers and pipe on the mascarpone and rum cream.

2. Add another layer of lady fingers and pipe the mousse on top.

3. Finish with a dusting of cocoa powder.