ZABOV TEMPTATIONS

MOCACCINO MOUSSE

Ingredients for 8-10 servings
250 g mascarpone
100 g Zabov Classic
80 g icing sugar
100 g whipped cream
Instant coffee powder according to taste
4 gelatine sheets
50 g bitter chocolate
4 egg whites

Method
Whisk the egg whites with the sugar to firm peaks in a large bowl. Add the Zabov Classic and the coffee powder to the mascarpone and mix well, then fold the mascarpone into the whisked egg whites. Carefully fold in the gelatine (dissolved in a bowl over hot water). Delicately fold in the whipped cream then place the bowl in the fridge for about 2-3 hours. Take the mousse out of the fridge and use a piping bag or two tablespoons to make little mounds of mousse. Melt the chocolate in a bowl over a pan of hot water or in the microwave, then use the tines of a fork to drizzle the chocolate over the little mousses. Put the mousses back in the fridge before serving. Add the Zabov Classic and the coffee powder to the mascarpone and mix well, then fold the mascarpone into the whisked egg whites.

Zabov cream preparation
Mix sugar, flour, orange peel, eggs and classic Zabov in a saucepan. Combine the previously heated cream and milk and cook until it becomes a thick cream. Let it cool.
Spread a layer of cream on the sponge cake and roll it up. Cut into small logs and decorate with almonds and candied orange pieces.