Cream & Coffee Mousse Recipe (Easy No-Bake Dessert)

Cream:

1. Beat the very cold whipping cream with the sugar until it starts to thicken.
2. Add the vanilla extract and continue beating until the cream is firm (stiff peaks).

Coffee Mousse:

1. Soak the gelatin sheets in cold water for 5 minutes.
2. In a food processor, whip the fresh cream into whipped cream.
3. Place the instant coffee in a coffee cup and fill with boiling water.
4. Drain the gelatin sheets and microwave for 10 seconds on high power.
5. Add the coffee to the gelatin and stir.
6. Combine the condensed milk with the coffee-gelatin mixture and stir well to cool and incorporate.
7. Slowly add this mixture to the whipped cream in the food processor on medium power, and set aside.

Assembly:

1. Quickly dip the Maria cookies in cold espresso and break them into pieces directly into individual serving bowls.
2. Cover the cookies with a layer of the prepared cream (filling about halfway up the bowl).
3. Cover with coffee mousse until the bowls are full.
4. Garnish with chocolate shavings and serve well chilled.

Adapted from a Recipe by: Sobremesas de Portugal