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Amarettini Mousse Cake (No-Bake)

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  • Author: Bake to the roots
  • Prep Time: 50
  • Total Time: 720

Description

Delicious no-bake cake with loads of amarettini and amaretto.

Ingredients

Scale

For the base

  • 7 oz. (200g) Amarettini
  • 1.8 oz. (50g) semi-sweet chocolate
  • 2.5 oz. (70g) butter
  • 1 tbsp. amaretto

For the cream

  • 8 gelatin leaves
  • 6.7 fl.oz. (200ml) strong coffee
  • 1/2 cup (100g) brown sugar, divided
  • 1 tsp. vanilla extract
  • 1 2/3 cups (400g) heavy cream
  • 2 medium egg yolks
  • 1/4 cup (60ml) Amaretto
  • 7 oz. (200g) cream cheese
  • 2 medium egg whites
  • 1 tbsp. sugar

For the decoration

  • some Amarettini
  • chocolate, chopped

Instructions

  1. Add the Amaretti to a freezer bag and crush with a rolling pin. Set aside. Add the chocolate and butter to a microwave-safe bowl and melt carefully. Add the crushed Amaretti and Amaretto to the bowl and mix until well combined. Line a springform tin (8 inches/20cm) with baking parchment. Pour the mixture into the tin and press to the bottom to get a nice even layer. Place in the fridge until needed.
  2. Add the gelatin leaves to a bowl with cold water and let soak for about 5-8 minutes. Add the coffee, half of the brown sugar, the vanilla extract, and half of the heavy cream to a pot and bring to a boil while stirring constantly. As soon as bubbles appear, remove from the heat. Add the egg yolks and remaining brown sugar to a bowl and mix until light and creamy. Add about 2 tablespoons of the hot cream to the egg yolk mixture while stirring constantly, then add that tempered mixture to the pot with the hot cream while stirring constantly again. Be careful or the egg yolks might curdle. Heat up the pot again while stirring until the mixture bubbles again, then remove from the heat and add the squeezed gelatin and mix in until completely dissolved. Add the Amaretto and mix in. Set the pot aside and cover with some plastic wrap – directly on the cream to avoid getting a skin on the cream. Let cool down.
  3. As soon as the cream has cooled down, add the remaining heavy cream to a large bowl and whisk until stiff peaks form. Add the cream cheese and mix in. Add the cooled cream you cooked before and mix in. In a second bowl whisk the egg whites and sugar until stiff peaks form. Add to the other bowl and fold in. Pour into the prepared tin, smooth out the top and place in the fridge for at least 4 hours, better overnight.
  4. Before serving decorate with some crushed Amaretti and chopped chocolate.

Notes

  • Enjoy cooling!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/amarettini-mousse-cake-no-bake/