Chocolate mousse and tiramisu espuma

Created by

  • Eddy Van Den Langenbergh - Chef and caterer Belgium
level 1

This recipe makes a great-tasting light dessert with an airy texture. On top of that, it’s very easy to make, easy to store in pressurized containers and piping bags for quick and last-minute serving.

Recipe components

Chocolate mousse


Mix together and beat for 5 minutes

Espuma of tiramisu

  • 60g
    pasteurized egg yolks
  • 300g
  • 4spoon(s)
  • 6spoon(s)
    icing sugar
  • 1spoon(s)
    amaretto liqueur
  • 20g
    pasteurized egg whites

Mix together. Fill a whip cream dispenser (0,5 l) with the mixture (charge with 1 charger). Shake well and keep 4 hours in the fridge before using.