Coffee Mousse With Vicenzovo and Coconut

300 g of white chocolate

50 ml of coffee

2 egg yolks

4 Savoiardo Vicenzovo Ladyfingers

20 g of grated dried coconut

FOR THE BASKETS

50 g of melted butter

50 g of “00” white flour

50 g of powdered sugar

1 egg white

Blend the basket ingredients until you obtain a dense and uniform mixture. Use a spoon and spread it on a baking tray by dividing it into 4 circles, each one of 10 cm in diameter.

Bake in the oven at 220° C for 3 minutes. Take them out of the oven and turn them over on 4 coffee cups so that they take the shape of a basket.

Melt the chopped chocolate in a bain-marie with coffee. Meanwhile, beat the egg yolks. Once the chocolate has melted down completely, add the beaten egg yolks and amalgamate until you will obtain a dense and creamy mixture. Stuff the 4 baskets with the cream and decorate with 1 Vicenzovo Ladyfinger cut in half and grated coconut.