Directions
- In a saucepan, bring 1/2 cup water to a boil. Stir in 15 mL (1 tbsp) of Caf-Lib and 30 mL (2 tbsp) of sugar. Remove from heat and let cool. Pour into a deep dish.
- Using the electric mixer, whisk the egg yolks with the remaining sugar in a bowl until the mixture whitens. Add the mascarpone and whisk. Place half of the mixture in another bowl.
- In one of the bowls, add 15 mL (1 tbsp) of Caf-Lib and cocoa. Whisk until the Caf-Lib is dissolved.
- Using the electric mixer, whisk egg whites at high speed in a third bowl until stiff peaks are obtained.
- Add half of the egg whites to the Caf-Lib mousse by carefully folding the mixture with a spatula.
- Add the rest of the egg whites to the mascarpone mousse by carefully folding the mixture with a spatula.
- Dip half of the cookies quickly in the liquid preparation prepared in step 1. Spread the cookies in the bottom of four small Mason jars.
- Using a pastry bag, divide half of the Caf-Lib mousse into the jars. Spread half of the mascarpone mousse in the pots. Repeat with the remaining biscuits and mousses.
- Garnish each serving with a pinch of Caf-Lib. Cover and refrigerate for 1 to 2 hours.