Level: medium Preparation: 30 minutes Cooking: 3 minutes Servings: 4 people Author: Matilde Vicenzi Ingredients for the mousse 10.5 oz white chocolate 0.2 cup coffee 2 egg yolks 4 Vicenzovo Ladyfingers 0.7 oz grated dried coconut Ingredients for the baskets 1/2 stick melted butter 1.7 oz all-purpose white flour 1.7 oz powdered sugar 1 egg white Preparation 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 3,9 inches in diameter. Bake in the oven at 392° F 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.