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“For the past 3 Christmases, I've made this to rave reviews from the Italian family...Truly, this is the pinnacle of creamy decadence, with a hint of espresso to bring you back to earth! I will NEVER use another recipe! Courtesy of the Food Network and Gale Gand.”
2hrs 25mins

Ingredients Nutrition


  1. In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
  2. Add mascarpone and whip until well incorporated.
  3. Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
  4. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
  5. Immediately turn off the heat and allow the gelatin to dissolve completely.
  6. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
  7. Whip to a stiff, glossy peak.
  8. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
  9. In a separate bowl, combine espresso and kalhua.
  10. Soak 1 ladyfinger at a time in the espresso mixture.
  11. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
  12. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
  13. Sprinkle 1/2 of the chocolate shavings over mousse.
  14. Create another layer and chill until set. (At least 2 hours.).
  15. ENJOY!

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