Description
A light, coffee-forward mousse that keeps carbs low while delivering classic tiramisu flavors — espresso, mascarpone and cocoa come together into a silky, no-bake dessert.
Ingredients
Scale
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- 1.5 oz strong espresso, cooled to room temperature
- ¼ cup low-carb sweetener (powdered erythritol or your preferred keto sweetener)
- 1/8 tsp fine salt
- 4 Tbsp unsweetened cocoa powder, divided
- 1 cup mascarpone, softened to room temperature
- 1 tsp instant espresso powder (optional, for dusting)
- 8 whole coffee beans (optional garnish)
Instructions
- Chill a medium mixing bowl and beaters briefly in the fridge — cold equipment helps the cream whip up nicely.
- In the chilled bowl, combine the heavy cream, vanilla, cooled espresso, sweetener, salt and half of the cocoa powder. Add the mascarpone.
- Whip the mixture with an electric mixer for about 1 minute, scrape down the sides, then whip again until the mixture is uniformly smooth and holds soft peaks. You want a light, airy texture — don’t overwork it.
- Spoon or pipe the mousse into individual serving glasses. Between layers, dust a little of the remaining cocoa powder to create distinct coffee–chocolate layers. Repeat until glasses are filled.
- Finish each glass with a light sprinkle of instant espresso powder, if using, and place a coffee bean or two on top for a classic touch.
- Refrigerate for at least 30 minutes to let the mousse firm and the flavors marry. Serve chilled.
Notes
- Whip until smooth and airy. Incorporating air makes the mousse light — stop whipping once peaks form to avoid turning it dense.
- Layering hack: Use a small sieve to dust cocoa and espresso powder evenly for a neat, restaurant-style finish.
- If you prepare this ahead, save the espresso dusting until just before serving so it stays vibrant and aromatic.
Nutrition
- Calories: 333kcal
- Sugar: 2g
- Fat: 32g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g