Originally created as a doughnut filling, this mousse can be used as a frosting or topping for lots of different bakes.
For the coffee mascarpone cream:
- 250gr mascarpone
- 2 tsp cinnamon
- 2 tsp instant espresso powder
- 2 tbs water
- 25gr sugar
- 200gr heavy cream
Stir together the water and espresso powder.
Add all remaining ingredients. Whip to a thick consistency.