Frappucino mousse recipe

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6 - 8






15 min

Nutrition per portion

Calories 213 kCal 11%
Fat 20g 29%
  -  Saturates 12.5g 63%

With similar flavours and textures to a tiramisu, this delicious creamy and light Frappucino mousse dessert recipe is sure to become a family favourite. Layers upon layers of flavour with a dusting of chocolate on top. Perfect if you’ve got friends and family over for dinner. The coffee flavour is not too strong, but strong enough to leave a delicious aftertaste in your mouth. Packed with cream and sweetness, this delicious dessert will go down a treat. Serve in cappacino cups with an almond biscuit.


  • For the creamy layer:
  • 4 leaves of gelatine
  • 250ml hot espresso coffee
  • 2 tbsps demerara sugar
  • 4 tbsps full-cream milk
  • 300ml pot whipping cream — take out 4 tbsps for the topping
  • For the espresso layer:
  • 1 leaf of gelatine
  • 150ml hot espresso coffee
  • 1 tsp demerara sugar
  • Chocolate-coated coffee beans, to decorate


  • To make the creamy layer: Put the gelatine leaves in a bowl of cold water for 5 mins, to soften. Squeeze the water out and add them to the hot coffee, with the sugar. Stir until dissolved. Leave to cool.

  • Whisk in the milk and cream, pour into coffee cups and leave to set.

  • To make the espresso layer: Soften the gelatine, as above. Add to the hot coffee with the sugar. Cool, then pour over the set creamy layer. Leave to set.

  • Just before serving, lightly whip the reserved cream and spoon it on the jelly. Add a bean.

Top tip for making Frappucino mousse

Make the coffee for the creamy layer in a cafetière with 1-2 rounded tbspsground coffee, depending onhow strong you like it.

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