Coffee Cup with Sabayon ▶
This is a spectacular dessert to serve for a very special occasion. But if time is a consideration, substituting your favorite brand of coffee or espresso ice cream for the mousse is an equally delicious option!
- Bailey Sabayon
- Egg Yolks - 5, Large
- Sugar - 1⁄2 cup
- Champagne - 1⁄4 cup
- Bailey’s Irish Cream - 1⁄4 cup
- Heavy (Whipping) Cream - 1-1⁄4 cups
- Coffee Cup Tulip Cookies
- All-Purpose Flour - 1-1⁄4 cups
- Confectioners’ Sugar - 1 cup
- Unsalted Butter - 1⁄4 cup (1 stick), melted
- Heavy Cream - 3 tablespoons
- Pure Vanilla Extract - 1⁄2 teaspoon
- Egg Whites - 4 large
- Pinch of salt
- Vegetable Oil - 1 tablespoon
- Cocoa Powder (optional) - 1 tablespoon
- Meringue Sugar Cubes
- Egg Whites - 1⁄2 cup (about 5 to 6)
- Sugar - 3⁄4 cup
- Water - 1 cup
- Chocolate Coffee Mousse
- Egg Yolks - 4
- Semisweet Chocolate - 10 ounces, broken into small pieces
- Kahlua - 1⁄2 cup
- Espresso - 1⁄4 cup (alt. strong coffee)
- Heavy (whipping) cream - 1-1⁄2 cups
- Egg Whites - 4
- Sugar - 1⁄4 cup
To make the sabayon: In the top half of a double boiler over simmering water whisk together the egg yolks, sugar, champagne, and Bailey’s. Continue whisking the mixture vigorously until the yolks are light and frothy and the mixture has begun to thicken, about 10 minutes. Immediately transfer the mixture to a large mixing bowl and whisk until cooled.
Place the cream in a deep bowl and whip until stiff peaks form. Fold the whipped cream into the sabayon. Transfer to a covered bowl and refrigerate for up to 2 days.
To make the coffee cup tulip cookies: Preheat the oven to 400 F. In a large mixing bowl sift the flour and sugar together. Gradually stir in the melted butter. Add the cream, vanilla, egg whites, and salt and stir to blend. The cookie dough will be used for making the coffee cups, decorations, handles, and spoons.
To make the coffee cups: Grease a large baking sheet with vegetable oil and dust with flour, shaking out any excess. Take a thin, flat piece of cardboard, and make a template by cutting out a rectangular hole the size of a coffee cup. Place the rectangle onto the baking sheet and, using a rubber spatula, evenly spread some of the cookie mix into the hole. Remove the template and repeat 7 more times. To make a design on the coffee cup, take a small amount of the cookie mix and place it in a mixing bowl. Stir in 1 tablespoon of cocoa powder to color. Place this colored battered into a piping bag and pipe a design onto the rectangles. Bake the “coffee cups” in the oven until golden, 10 to 12 minutes.
Open the oven door and set the baking sheet on it. This will help keep the cookies flexible while you are unmolding. Using a large, flexible spatula, lift the cookies off the baking sheet by sliding the spatula underneath and onto a rolling pin or another object the width of your coffee cup. Quickly shape the baked tulips to form the cup. Work rapidly to prevent the cookies from crisping—at which time they would no longer be pliable enough to make the cup mold. Close the oven door and allow the oven to return to 400 F.
To make the spoons: Prepare a baking sheet as before. Fill a pastry bag with cookie mix and pipe the shape of a spoon onto the sheet. Bake until golden, about 5 minutes.
For the cup handles: Prepare another baking sheet. Pipe a line of the cookie mix about 21⁄2 to 3 inches long onto the baking sheet. Place in the oven and bake 3 to 4 minutes or until golden. Remove from the oven and quickly bend the strips into the shape of a handle and press the ends together. It is important to do this while the dough is still warm and malleable. Although the cookie shapes may be stored in a covered container for up to 2 days, they will lose their crispness in a humid environment.
To make the meringue sugar cubes: In the metal bowl of an electric mixer whip the egg whites until they begin to foam. With the machine still running, slowly add the sugar and continue whipping until firm peaks form. In a medium saucepan bring 1 cup of water to a simmer over medium-high heat. Reduce the heat to low and, 1⁄4 cup at a time, scoop the meringue into the water. Cook the meringue about 1 minute on each side, turning until firm. Be careful not to let the liquid come to a boil. Remove the meringue from the liquid and place on a wire rack to cool. Once the meringue has cooled, cut into sugar cubes.
To make the chocolate coffee mousse: In a medium mixing bowl beat the egg yolks with a whisk until frothy and slightly thickened. Place the chocolate in the top of a double boiler set over hot water, and stir the chocolate until melted. Remove 1⁄4 cup of the melted chocolate to a separate container and reserve to use later in assembling the dessert. Add Kahlua and coffee to the chocolate, and let cool slightly. Fold into the egg yolks.
Place the heavy cream in the well-chilled bowl of an electric mixer fitted with a chilled balloon whip and beat on high speed about 1 minute until peaks form. Fold the whipped cream into the chocolate.
In a separate bowl of the electric mixer fitted with a balloon whip, whisk the egg whites on high speed until soft peaks form. In a steady stream add the sugar and continue beating over high speed about 3 to 5 minutes until stiff. When the peaks are shiny, use a rubber spatula to fold the egg whites into the chocolate mixture. Cover and refrigerate until ready to use.
To assemble: Spoon a little sabayon into the center of a plate. Attach the handle to the coffee cup by brushing with a little of the melted chocolate. Place the coffee cup in the center of the sayabon, fill the cup halfway with the mousse, and fill to the top with the sabayon. Stand the spoon against the side of the coffee cup and place 2 meringue sugar cubes in front of the cup.