Name: Tiramisu Mousse (eggless) recipe by Rupal Patel at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 3-4 tbsp Instant coffee (Use more if you like strong coffee flavor in your mousse); 226 gms Frozen cool whipped topping cream; 226 gms Mascarpone cheese or cream cheese (I have used mascarpone cheese); 113 gms White chocolate; 2 tbsp Heavy whipping cream; 1/4 cup Powdered sugar; 1 tsp Vanilla Extract; 1 tbsp Unsweetened cocoa powder; Few chocolate chips to garnish (optional)

Ingredients Serving: 2

3-4 tbsp Instant coffee (Use more if you like strong coffee flavor in your mousse)
226 gms Frozen cool whipped topping cream
226 gms Mascarpone cheese or cream cheese (I have used mascarpone cheese)
113 gms White chocolate
2 tbsp Heavy whipping cream
1/4 cup Powdered sugar
1 tsp Vanilla Extract
1 tbsp Unsweetened cocoa powder
Few chocolate chips to garnish (optional)

Instructions

Melt the white chocolate in a double boiler bowl with 2 tbsp of heavy whipping cream.
Melt it and keep aside. Mix the mascarpone or cream cheese and powdered sugar (adjust sugar according to your taste) with a hand mixer until it is smooth.
Add the melted white chocolate and mix it again. Then put in the vanilla extract and 2-3 tbsp coffee.
Add 1 tsp cocoa powder and mix it with a hand mixer again. Fold the frozen cool whipped topping cream into coffee-mascarpone cheese mixture gently.
Place the tiramisu mousse in a dessert decorative container or in a Ziplock bag fitted with a large tip.
Dust some unsweetened cocoa powder on bottom of the serving glass. Pipe some amount of tiramisu mousse on it.
Dust some cocoa powder again. Continue layering the tiramisu mousse and cocoa powder. (I layered it sand-art style with cocoa powder)
Once you get to the top layer, arrange some chocolate chips or dusting with some grated chocolate on top.
Cover and let it chill in a fridge until it is ready to be served. Mix, chill, pipe and repeat this process.
Serve it chilled to enjoy!

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