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Diwali Offers


Recipe by Chef Aungshuman Chakraborty – Executive Chef- The Lalit, Mumbai



– KitchenAid Stand Mixer



– Egg yolk: 100 gm

– Castor Sugar: 80 gm

– Mascarpone Cheese: 300 gm

– Egg white: 150 gm


INGREDIENTS: For Coffee Syrup

– Coffee powder: 50 gm

– Kahlua Liquor: 90 ml

– Castor Sugar: 50 gm

– Water: 200 ml




– Whisk the yolk in the KitchenAid Stand Mixer at 10 no. speed.

– Melt the sugar with a little bit of water to make it one string consistency till 115-120 degree celsius.

– When the yolk gets stiff add the sugar to the yolk, whisk it at a high speed for 10 minutes.

– Fold the mascarpone into the sabayon lightly at 2 no. speed.

– Whip the egg white till it makes the foam to soft peak texture (it required 5-7 minutes at 10 no speed).

– Fold the cheese sabayon into the meringue by hand.


Note: Take precaution while folding the meringue it should be clockwise and very carefully, should not be loose the volume otherwise meringue start to leave the water from the base


METHOD: For Syrup

– Add all ingredients together stir it still sugar and coffee powder will not get dissolve


Serving Note:

– Soak the 3 ladyfingers into the coffee liquor keep in the glass vertically.

– Pour the cream bottom of the glass keeps lady finger in between the mousse.

– Pour the Cream again on the remaining part of the glass plain it.

– Dust the cocoa lightly on the top of the cream.

– When the creams get ready to keep in the walking for 2-3 hours.

– Keep one ladyfinger on the top and serve chilled.


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