Ingredients

• 1 cup heavy whipping cream
• 8 ounce mascarpone cheese, room temperature
• 2 tablespoon instant espresso powder
• 3 tablespoon water, hot
• 0.25 cup granulated sugar
• 2 tablespoon coffee liqueur
• 1 teaspoon vanilla extract
• 1 cup amaretti cookies, roughly crushed
• 2 tablespoon unsweetened cocoa powder
• 6 amaretti cookies for garnish

Steps

1. Dissolve the instant espresso powder in 3 tablespoons of hot water, stirring until completely smooth. Allow to cool to room temperature for 5 minutes.
2. In a medium mixing bowl, whisk together the room-temperature mascarpone cheese and granulated sugar until smooth and combined, about 1-2 minutes.
3. Gently fold the cooled espresso mixture and coffee liqueur into the mascarpone mixture until fully incorporated. Stir in the vanilla extract.
4. In a separate mixing bowl, whip the heavy whipping cream to stiff peaks using an electric mixer or whisk, about 3-4 minutes.
5. Gently fold the whipped cream into the espresso-mascarpone mixture in two additions, being careful not to deflate the cream. Fold until just combined and mousse is light and airy.
6. Divide the crushed amaretti cookies evenly among 6 serving glasses, placing a layer at the bottom of each glass.
7. Spoon the espresso-mascarpone mousse over the amaretti layer in each glass, filling to about three-quarters full.
8. Refrigerate the assembled desserts for at least 20 minutes to allow flavors to meld and mousse to set slightly.
9. Just before serving, dust the top of each mousse generously with unsweetened cocoa powder using a fine sieve.
10. Crown each glass with one whole amaretti cookie and serve immediately.