Café Crème Mousse Cake

Ingredients

• 0.3 cup confectioners' sugar 
• 1 large egg plus yolks from 
• 4 large eggs 
• 0.3 oz gelatin powder unflavored
• 1 pinch ground cinnamon for dusting plus more
• 2.5 cups heavy cream 
• 3 oz ladyfingers soft
• 1 cup milk 
• 1 pinch salt 
• 1.3 cups double-strong coffee hot brewed
• 3 tablespoons sugar 
• 1 teaspoon vanilla extract pure
• 3 tablespoons water cold

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap
• loaf pan
• kitchen thermometer

Directions

1. Mix gelatin and 3 Tbsp. cold water in a cup; set aside. Stir together 3/4 cup coffee and 3 Tbsp. sugar in another cup; set aside.
2. Combine milk, remaining 1 cup sugar, salt and cinnamon in a heavy saucepan. Bring to a simmer over medium heat, whisking occasionally.
3. Whisk together egg and yolks in a heat-proof bowl; whisk in half of hot milk mixture.
4. Pour whole mixture back in saucepan. Cook, whisking, until mixture reaches 170F on an instant-read thermometer.
5. Remove from heat, stir in gelatin, remaining 1/2 cup coffee and vanilla extract.
6. Let cool, whisking occasionally.
7. Transfer cooled mousse to a bowl put in an ice-water bath.
8. Whisk until cold, about 5 minutes. In another bowl, beat 1 1/2 cups cream until stiff. Fold into custard to finish mousse.
9. Line a 9-by-5-inch loaf pan with plastic wrap. Arrange 6 ladyfingers in bottom.
10. Drizzle with 2 Tbsp. sweetened coffee, from Step
11. Layer 2 cups mousse and 12 cookies.
12. Drizzle with 6 Tbsp. coffee.
13. Add remaining mousse and 12 cookies; drizzle with remaining coffee. Wrap in plastic. Chill for at least 3 hours.
14. To serve, unmold onto a platter. Whip 1 cup cream and confectioners' sugar until stiff and spread on cake. Dust with cinnamon, and slice.