Description
Layers of creamy cappuccino mousse and crushed shortbread cookies create a delightful dessert. Perfect for a special occasion or a simple treat.
Ingredients
Units
Scale
- 8 shortbread cookies (crushed)
- 2 tbsp (30 ml) hot water
- 3 tbsp (45 ml) Hills Bros. french vanilla cappuccino mix
- 8 oz (227 g) cream cheese
- 1/3 cup (80 ml) granulated sugar
- 1 cup (237 ml) heavy cream
Instructions
- Crush shortbread cookies using a rolling pin or food processor.
- In a small bowl, stir together hot water and French vanilla cappuccino mix until smooth. Set aside.
- In a large bowl, cream together cream cheese and sugar with a hand mixer until smooth.
- Add the cappuccino mixture to the cream cheese mixture and beat until incorporated, scraping down the sides and bottom of the bowl.
- In a separate bowl, beat heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until incorporated.
- Transfer the cappuccino mousse to a large storage bag or disposable piping bag. Cut a corner off the bag.
- In four 1-cup jars, add 2 tablespoons of shortbread crumbs to each.
- Pipe the mousse on top of the shortbread crumbs, using firm pressure. Tap the jar gently to even the mousse.
- Repeat layers of shortbread crumbs and mousse, finishing with a layer of shortbread crumbs.
- Refrigerate or store in a cooler with an ice pack until ready to serve.
Notes
- For a stronger cappuccino flavor, use 4 tablespoons of cappuccino mix.
- If you don’t have a piping bag, spoon the mousse into the jars.
- These trifles are best served chilled, but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 30