ingredients

100 g of cherries with alcohol

For the coffee mousse:
2 small eggs 3 large yellow ones
15 cl of espresso coffee
6 g of coffee extract (pastry products section)
90 g of butter
150 g of sugar
5 cl of very cold liquid cream

For the dacquoise with almond
55 of almond powder
30 g of flaked almonds
1 bourbon vanilla pod
100 g of egg white
60 g icing sugar
30 g of sugar

Steps

Step 1

Prepare the mousse. Beat in a bowl of whole eggs, yolks and sugar until you get a light cream . Mix gradually with coffee and extract. Heat in saucepan while whisking and boiling until thick and smooth . Out of the fire, melt the chopped butter. Let cool, then place at least 30 minutes in the fridge.

2nd step

Prepare the dacquoise. Preheat the oven to 160 ° C (2-3 teaspoon). Blend 30 g of flaked almonds in the frying pan without fat, let cool. Mingle almond powder, icing sugar and vanilla beans (picked by knife scraping the pod). Whip the egg whites and pinch of salt with the electric whisk until you get a very firm mousse. Add the sugar, beat another 1 min. Add the mixture of powders, then the flaked almonds, turning gently from bottom to top, going to the bottom. Spread on a plate covered with baking paper, in a rectangle 1 cm thick. Bake 6-8 min.

Step 3

Drain the cherries (keep their juice aside), rinse under cold water to remove excess alcohol, drain. Keep 10 whole cherries for the decor, mix the rest.

Step 4

Assemble. Whip 100 g of very cold coffee cream with the very cold liquid cream to obtain a mousse. In a small cake mold (or other rectangular mold long and narrow), superimpose: dacquoise, coffee mousse, dacquoise soaked in cherry juice, coffee mousse, dacquoise, cherries mixed in very thin layer. Lay the rest of the mousse with a piping bag (photo) and decorate whole cherries. The bûchette is presented in its mold, and everyone plunges its spoon into it.