This dessert is super easy to make and sure to impress: layers of puff pastry filled with a delicious mascarpone coffee mousse. Everyone will ask you for the recipe!
If you’re on the hunt for a dessert that’s as stunning as it is simple, look no further than this Coffee Mousse in Puff Pastry layers. Perfect for impressing your family or guests, this dessert combines the rich, velvety flavors of coffee mousse with the crisp, buttery layers of puff pastry.
What’s more, it’s easy to make and requires minimal effort, making it an ideal choice for both novice and experienced bakers. Whether you’re hosting a dinner party or simply want to treat yourself to a special sweet, this dessert is sure to become a favorite.
The combination of creamy mascarpone, aromatic espresso, and a hint of hazelnut spread creates a harmonious blend of flavors, while the pastry provides a delightful crunch. Let’s get started on creating this show-stopping dessert!
How to Make Puff Pastry Filled with Mascarpone Coffee Mousse
Whipping up this sweet treat is way easier than it looks. Just follow my step-by-step instructions, and if you want, check out the video tutorial too. Trust me, you can’t mess this one up.
Watch My Video Recipe
Ingredients (8 servings)
- 2 sheets of puff pastry
- 4–6 tablespoons of sugar
- 4–6 tablespoons of milk
- 200 g (¾ cup plus 2 tbsp) mascarpone
- 120 ml or 1/2 cup cold espresso coffee
- 3 tablespoons hazelnut spread, plus more to garnish
- 400 g (1⅔ cups plus 1 tbsp) fresh liquid cream or heavy cream, cold from the fridge
- 80 g (⅔ cup) icing sugar, plus more to garnish
Coffee Mousse in Puff Pastry Layers Instructions
Prepare the Puff Pastry Layers:
Preheat your oven to 200 °C (392 °F). Take one sheet of puff pastry and cut out a 25 cm diameter (10-inch) circle using a cake tin or plate as a guide. Prick the circle all over with a fork, brush with cold milk, and sprinkle with 2-3 tablespoons of sugar. Bake in the preheated oven for 8-9 minutes until golden brown. Let it cool completely on a wire rack.
Cut the second sheet of puff pastry into 8 equal wedges. Prick each wedge with a fork and brush with cold milk. Bake these without adding sugar at 200 °C (392 °F) for 8–9 minutes until golden brown, then set aside to cool.
Prepare the Mascarpone Coffee Mousse:
In a large bowl, soften the mascarpone using a spatula. Add the cold espresso coffee to the mascarpone and mix until smooth. Gently fold in the hazelnut spread until fully incorporated.
In another large bowl, whip the cold heavy cream until it reaches a semi-whipped consistency. Sift in the icing sugar and continue to whip until the cream is fully whipped and holds firm peaks. Gradually fold the whipped cream into the mascarpone-coffee mixture, ensuring a smooth and even consistency.
Assemble and Serve the Cake:
Spread the mascarpone coffee mousse over the first round puff pastry base, then artfully arrange the puff pastry wedges on top of the mousse. Add a decorative curl of hazelnut spread to the center for an elegant touch.
Refrigerate the assembled cake overnight to allow the flavors to meld and set. Before serving, place the cake in freezer for 60 minutes for a firmer texture.
Dust with additional icing sugar just before serving. And there you have it—a beautiful and delicious dessert that’s bound to impress. Enjoy your Coffee Mousse Puff Pastry Dessert!
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Although it’s best enjoyed fresh, you can also freeze it for up to two months. In this case, let it defrost for a few hours in the refrigerator before serving it.
Easy Dessert: Mascarpone Coffee Mousse in Puff Pastry Layers
Equipment
- 1 25 cm diameter (10-inch) round cake pan
Ingredients
- 2 sheets of puff pastry
- 4-6 tablespoons granulated sugar
- 4-6 tablespoons milk
- 200 g mascarpone
- 120 ml cold espresso coffee
- 3 tablespoons hazelnut spread plus more to garnish
- 400 g fresh liquid cream or heavy cream cold from the fridge
- 80 g icing sugar plus more to garnish
Instructions
Prepare the Puff Pastry Layers
- Preheat your oven to 200 °C (392 °F). Prepare 120 ml of espresso coffee and let it cool.
- Take one sheet of puff pastry and cut out a 25 cm diameter (10-inch) circle using a cake tin or plate as a guide.
- Prick the circle all over with a fork, brush with cold milk, and sprinkle with 2–3 tablespoons of sugar.
- Bake in the preheated oven for 8–9 minutes until golden brown. Let it cool completely on a wire rack.
- Cut the second sheet of puff pastry into 8 equal wedges.
- Prick each wedge with a fork and brush with cold milk.
- Bake without adding sugar at 200 °C (392 °F) for 8–9 minutes until golden brown, then set aside to cool.
Prepare the Mascarpone Coffee Mousse
- In a large bowl, soften the mascarpone using a spatula.
- Add the cold espresso coffee to the mascarpone and mix until smooth.
- Gently fold in the hazelnut spread until fully incorporated.
- In another large bowl, whip the cold heavy cream until it reaches a semi-whipped consistency.
- Sift in the icing sugar and continue to whip until the cream is fully whipped and holds firm peaks.
- Gradually fold the whipped cream into the mascarpone-coffee mixture, ensuring a smooth and even consistency.
Assemble and Serve the Cake
- Spread the mascarpone coffee mousse over the first round puff pastry base, then artfully arrange the puff pastry wedges on top of the mousse.
- Add a decorative curl of hazelnut spread to the center for an elegant touch.
- Refrigerate the assembled cake overnight to allow the flavors to meld and set.
- Before serving, place the cake in freezer for 60 minutes for a firmer texture.
- Dust with additional icing sugar just before serving.
- Enjoy your Coffee Mousse Puff Pastry Dessert!
