Nyåker Espresso Mousse Pie Recipe

Name: Nyåker Espresso Mousse Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 packages Nyåker Gingersnap Cookies; 2 tbsp. Lavazza Caffe Espresso Whole Bean Coffee, prepared; 1/2 cup (1 stick) salted butter; 16 oz. mascarpone cheese; 1/2 cup confectioners’ sugar; 1 tsp. vanilla extract; 1/2 tsp. sea salt; 2 cups heavy cream; 1/3 cup Mediterranean Tahini Sesame Paste; 1/2 tsp Dr. Oetker Whip It Stabilizer; Grandma Hoerner’s Salted Caramel Chocolate Pecan Pie Filling; Guittard Bittersweet Chocolate Baking Bars

Chocolate mousse pairs with bold espresso and zippy gingersnaps for a tasty twist on a sweet standard.

By Monique Sourinho | @bee.the.love

● Prep time: 30 min.
● Cook time: 1 hr.
● Total time: 1 hr. 30 min.
● Servings: 8

Ingredients

3 packages Nyåker Gingersnap Cookies
2 tbsp. Lavazza Caffe Espresso Whole Bean Coffee, prepared
1/2 cup (1 stick) salted butter
16 oz mascarpone cheese
1/2 cup confectioners’ sugar
1 tsp vanilla extract
1/2 tsp sea salt
2 cups heavy cream
1/3 cup Mediterranean Tahini Sesame Paste
1/2 tsp Dr. Oetker Whip It Stabilizer
Grandma Hoerner’s Salted Caramel Chocolate Pecan Pie Filling
Guittard Bittersweet Chocolate Baking Bars

Directions

Step 1

For the gingersnap crust, place gingersnaps, espresso and melted butter into a food processor and pulse until a crumble forms and the mixture sticks to itself. Transfer into a 10-inch tart pan and firmly press into the form to create. (Tip: Use the back of a measuring spoon to get it nice, smooth and even.) Set aside in the fridge while making the filling.

Step 2

In a large mixing bowl beat heavy cream, sugar, sea salt, whip it stabilizer and vanilla extract together until evenly combined and stiff peaks form, about 5 minutes.

Step 3

Fold in mascarpone and tahini until consistent, fluffy and smooth.

Step 4

When ready, remove crust from the fridge and add pecan pie filling on top. Then, carefully layer on mascarpone mousse.

Step 5

Garnish with curls of Guittard Bittersweet Chocolate Baking Bars, then transfer the pie back into the fridge to chill for at least 1 hour. When ready, slice into, share and enjoy!