Recipe: Cappuccino Gateau

CAPPUCCINO GATEAU

1 lb cream cheese softened
1 cup granulated sugar
3 eggs*
1 cup strong brewed coffee, cooled
1/4 cup coffee liqueur
1 pkg plain gelatin
1 cup whipping cream, whipped
1/2 pkg social tea biscuits
FOR THE FROSTING:
2 cups whipping cream
1/2 cup cocoa
1/2 cup granulated sugar
Chocolate covered coffee beans or plain coffee beans

Beat cream cheese with sugar until light and fluffy. Beat in egg yolks one at a time.

Dissolve the gelatin in the coffee and liqueur. Stir into the cream cheese mixture. Refrigerate until almost set (How long?)

Beat the egg whites until stiff. Fold into the cream cheese mixture with the whipped cream.

Spoon some of the mousse into a plastic wrap-lined 3 qt. bowl. Add a layer of biscuits. Repeat layers finishing with mousse layer. Refrigerate until set and firm.

Unmold onto serving plate.

Whip the cream with cocoa and sugar until just stiff.
Mask the mousse with the cream mixture. Pipe out rosettes
on top and around the sides of mousse using a star tip in a piping bag. Decorate with chocolate covered coffee beans.

Servings: 8-10

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*A Note from Betsy at Recipelink:

Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs