Chocolate and coffee mascarpone entremets

Coffee chocolate mascarpone entremets - Lilie Bakery

A dessert with sweet Italian flavors, this Chocolate and coffee mascarpone entremets will charm you for sure! For the decoration, you can add pretty hazelnuts coated with caramel ...

How to make this chocolate and coffee mascarpone dessert?

As with the majority of desserts, I advise you first of all to do it in advance. There are several levels to do, and it's better to take your time, for example the day before or the day before.

We start by making the soft hazelnut and coffee biscuit (in the absence of hazelnut, you can use almond). We then tackle the creamy chocolate part which is placed on the cooled biscuit.

Finally the last step is that of the mascarpone mousse. It is made from egg yolks and whites of snow. This is what will create the aerial effect of the foam.

Caramelized hazelnuts - Lilie Bakery

For the decor, I created caramelized hazelnuts. Do you think it's complicated to do? Well not at all. All you have to do is make a dry caramel, immerse the hazelnuts in it, pricked on small wooden picks, and hang them vertically while they dry!

If you like this kind of dessert, I also recommend theCrunchy praline and hazelnut Dulcey entremets and Bavarois pear chocolate on crunchy speculoos.

If you make this dessert, do not hesitate to tag @liliebakery on Instagram so I can see your achievement!

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4.7 on 20 votes

Chocolate and coffee mascarpone entremets

Sweet aromas of Italy for dessert ...
Prep time1 time
Cook time35 minutes
Total1 time 35 minutes
Recipe type: Dessert, Snack
Cuisine: French, Italian
Yield: 8 people


  • 3 Egg whites
  • pinch of salt
  • 100 g powdered sugar
  • 1 tbsp of flour
  • 2 cc of ground coffee
  • 125 g ground hazelnuts
  • +
  • 180 g dark chocolate pastry
  • 75 g soft butter
  • 3 egg yolks
  • 3 Egg whites
  • 20 g powdered sugar
  • +
  • 3 Vahiné gelatin sheets
  • 3 egg yolks
  • 50 g powdered sugar
  • 250 g of mascarpone
  • 3 tbsp of milk
  • 3 egg whites
  • 1 pinch of salt
  • 50 g powdered sugar
  • +
  • 80 g powdered sugar
  • Some hazelnuts


  • Hazelnut & coffee biscuit: preheat the oven to 160 ° c traditional heat. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently incorporate the dry ingredients using a spatula (so as not to break the whites!). Pour the dough into a 23 cm mold with removable bottom or pastry ring on a baking sheet. Bake for 35 minutes. Let cool then unmold. Place on a wire rack for complete cooling.
  • Chocolate mousse: melt the dark chocolate in the microwave or in a double boiler. Once melted, add the butter in pieces. Pour this melted chocolate over the egg yolks, mix well. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently fold the egg whites into the chocolate preparation to create the chocolate mousse. Pour this mousse on the biscuit base (which you have replaced in your mold / circle). Leave to set in the fridge for at least 1 hour.
  • Mascarpone mousse: soften the gelatin leaves in cold water. Whisk the egg yolks with the powdered sugar. Incorporate the mascarpone and mix well (there should be no more pieces of mascarpone, everything should be smooth). Heat the milk in a small saucepan and melt the drained gelatin in it. Then pour the milk into the egg-mascarpone mixture. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently fold the egg whites into the preparation to create the mascarpone mousse. Carefully pour this mousse into your mold / circle, on the chocolate layer. Smooth well. Leave to cool for a few hours, ideally overnight.
  • Caramelized hazelnut decoration: make a dry caramel in a saucepan with powdered sugar until a nicely amber color is obtained. Prick a few hazelnuts on small aperitif peaks and plunge them upside down in the caramel. Lift the hazelnuts vertically, still upside down, waiting for the caramel filament formed to harden. Cut the filaments directly to the desired length, detach from the pick and leave to dry on a plate (or by planting them upside down in a cardboard or other support). Then decorate the dessert (be careful, do not put in the refrigerator, this will melt the caramel!).


I advise you to make the dessert in several batches, quite simply because the biscuit takes time to cool. So I made the dessert in three stages: the biscuit first, then the mousses, then at the last moment the hazelnut decoration.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
April 27th



  1. Reply


    25th May 2014

    It is superb your dessert!

  2. Reply

    Oum Hasna

    25th May 2014

    Very nice, desserts

  3. Reply


    25th May 2014

    as always a wonderful recipe! I want some ♥

  4. Reply


    25th May 2014

    I have the impression that all my comments are always the same on your blog but I don't know what else to say !!! It is superb!!!! And surely very good, I have no doubt about it !!!!! : o)

  5. Reply


    25th May 2014

    Simply magical ^^

  6. Reply

    small kitchen

    25th May 2014

    It is superb and very appetizing!

  7. Reply


    25th May 2014

    A superb dessert that must have made an impression at the table.
    Each of its flavors is irresistible :)

  8. Reply


    26th May 2014

    Hmmm still so good and beautiful !!! I love! bizz.

  9. Reply

    Julie - My Sweet Kat

    28th May 2014

    mmmmh everything i love !! I have too many recipes to test (from your blog :)) but this one I keep warm !!

  10. Reply


    23th June 2014

    He is magnificent!

  11. Reply


    September 15, 2014

    My question is maybe stupid I just wanted to know how the decoration with the little chocolate wedges is done? I would like to know the recipe and the tools to make small points like that. I specify I am a beginner lol thank you bcp

    • Reply

      Lilie bakery

      September 21, 2014

      Hello Amandine, for the little chocolate wedges, you can simply use a freezer bag that you fill with melted dark chocolate, you just cut the end and you make points on your dessert. Here!

  12. Reply

    Scent and Flavor

    20th October, 2014

    This dessert is superb!
    The decor is very successful !!

  13. Reply


    1th November 2014

    Good evening, I forgot to tell you that I tried this dessert in the summer (I'm very sorry I didn't take any pictures !!!!) BUT take my word for it, the recipe is so well explained that the cake is becomes INRATABLES it's beautiful, super good and it really causes a sensation !!! My only downside was the hazelnut decoration I do not know if the quality of my syrup but I could not have these beautiful long thorns that broke too quickly because they became too thin but I put them anyway. At the risk of repeating myself again thank you and do not stop !!!

  14. Reply


    26th November 2014

    Hello it is true that the recipe and very well explain pr against for me the cake was missed I do not understand why !!! I put it well.tout la.night in the fridge and freezer and unmolding the melted foam…. if you have any advice i'm interested ... in any case your recipes are superb.

    • Reply

      Lilie bakery

      26th November 2014

      Hello, it must come from your gelatin, @ soon

  15. Reply


    15th February 2015


    I tested the recipe yesterday. The flavors blend well, I think. On the other hand, the texture of the mascarpone is too gelatinous ... And what texture should the biscuit have?
    Thank you for your delicious recipes.
    @ soon

    • Reply

      Lilie bakery

      22th February 2015

      Hello, if the mascarpone layer is too gelatinous to your taste, you just need to decrease the gelatin next time. I like it as it is. The cookie should be soft, like a dacquoise. @ soon

  16. Reply


    8th May 2015

    Hello Lilie,

    Is it possible to make this recipe 2 days before?

    • Reply


      10th May 2015

      Well, finally I did it Friday evening for lunch and it was really successful and very good :)
      Everyone loved it;) thank you for your recipes

  17. Reply


    August 13, 2015

    Hello, this dessert seems to be really delicious :) and the recipe is well explained ^^
    a little stupid question ...: you say that it is for a circle of 23 cm in diameter, but I only have a rectangular frame so I would have liked to know for how many people the quantities indicated are made in order to adjust my frame at the right size;)
    thank you very much in advance and good luck, we are already enjoying ourselves visually;)

  18. Reply


    September 5, 2015

    I have a technical question. I love your mascarpone mousse. Yet I miss it very often and I don't know why. Once my gelatin has melted and cooled slightly I incorporate it little by little into the mascarpone mixture ms lumps are still formed. I'm desperate. Can you describe your method to me? Thanks in advance !
    Ps: vs can also just reply to me by mail.

    • Reply

      Lilie bakery

      September 10, 2015

      Hello, I always wring out my gelatin well before melting it in a little milk, then I incorporate into the mixture which then becomes very smooth. You must keep trying. @ soon

    • Reply


      27th January 2017

      Hello, does the fact that the mascarpone mousse has lumps affect the taste of the cake? I have the same problem …

      • Reply


        29th January 2017

        I had the same problem, I think I did not allow the milk + gelatin mixture to cool enough, which cooked small pieces of egg whites. We will see tomorrow at the tasting :-(

  19. Reply


    25th October, 2015

    I tested this recipe yesterday and I made a splash, thank you very much for this recipe

    • Reply

      Lilie bakery

      27th October, 2015

      Thank you Laetitia :)

  20. Reply


    4th November 2015

    Hello, we are not big fans of coffee in cakes, is it possible not to put some in the cookie? It won't change its consistency in any way?

    • Reply

      Lilie bakery

      5th November 2015

      Hello Mallory, we can remove the coffee it won't change the consistency, just the nutty-coffee flavor (which I personally love!) @ Soon

  21. Reply


    5th November 2015

    I wanted to know how the assembly of this cake is done.
    Should we cool the mousse directly on the cooled cake?
    Thank you for your reply !

    • Reply

      Lilie bakery

      17th November 2015

      Hello Tita, as specified in my recipe, you have to do each part in succession, leaving it cool between each step so that the layers do not melt or mix. @ soon

  22. Reply


    6th November 2015

    Hello Lilie,

    I would like to know if we can add white chocolate to the mascarpone mousse? and if so in what quantity?

    This year I am taking care of Christmas desserts and I would like to make this dessert and use the mascarpone mousse also in a “log” version in association with a raspberry insert and daquoise pistachio biscuit!

    Thank you for your answer ;-)

    • Reply

      Lilie bakery

      17th November 2015

      Hello Aurélie, great future achievements in perspective then! I let you test for yourself the quantities of chocolate to add to your recipe, tasting as you go, @ soon

  23. Reply


    March 3, 2016


    Your cake looks so good and is gorgeous. congratulations
    I would like to make this recipe for this weekend, can you tell me for how many people is this recipe?

    thank you in advance

    • Reply

      Lilie bakery

      March 6, 2016

      Hello, it's up to you to decide according to your guests :) it's a 23cm mold, see you soon.

  24. Reply


    April 8th

    Delicious dessert, the agreement is perfect.

  25. Reply


    July 2, 2016

    Hello, for the coffee hazelnut biscuit, you indicate 2 tsp ground coffee, but the coffee will not dissolve, I doubt that the consistency In the mouth will be pleasant. Wouldn't it be better to incorporate instant coffee? Thank you

    • Reply

      Lilie bakery

      July 4, 2016

      Hello Florence, it's good ground coffee for a more intense result in flavor, it does not crack in the tooth because it is mixed in the paste. But it is possible to put the snapshot if you prefer. See you soon !

  26. Reply


    August 12, 2016

    Hello surely stupid question but is it possible to freeze it and if so how many times? ? I would like to make different bavarois for 50persons and this cake really tempts me I could not do at the moment.

    • Reply

      Lilie bakery

      August 14, 2016

      Hello, yes we can freeze it, but I've never done it with this one. Allow a long defrosting time in the refrigerator, about a day. Do not leave it in the open to thaw.

  27. Reply


    August 23, 2016

    Thank you for this delicious recipe!
    I used a 24cm circle and it was perfect!
    Just a quick question: is the cookie supposed to be crispy? crisp? or soft?
    I will soon try the entremêt at Dulcey!
    Beautiful day

    • Reply

      Lilie bakery

      September 1, 2016

      He's soft :)

      • Reply


        13th October, 2016

        Thank you very much, so it was perfect
        I redo this dessert a fourth time, it is always a huge success !! I just add a thin crispy gavottes-pralinoise layer between the biscuit and the mousse.
        Beautiful day !

  28. Reply


    August 31, 2016

    Hello Lilie, thank you very much for this recipe that I have reproduced several times and which is unanimous every time, easy, quick and so good if you want to see it, it's on my instagram »ptitelilly78« 

    • Reply

      Lilie bakery

      September 1, 2016

      Thank you for your return :)

  29. Reply


    11th October, 2016

    I find this wonderful cake and the flavors make you want to! I would like to do it for Friday evening, but since I work all day .. is it possible to make the biscuit on Wednesday evening, the mousses on Thursday evening and finalize the decoration on Friday evening? My fear is that the biscuit will be worse made 2 days before even stored in a metal box

    • Reply

      Lilie bakery

      3th November 2016

      Hello, this does not change anything, it must be wrapped in an airtight film, see you soon.

  30. Reply


    December 15, 2016

    How high is your dessert you know?
    I have a removable frame which is 5cm high. It goes?

    • Reply

      Lilie bakery

      December 27, 2016

      5 cm high is too tight for this dessert ...

  31. Reply


    27th January 2017


    I have a problem with the mascarpone mousse which is full of lumps. I drained the gelatin well. What is this due to? Milk not cooled enough? will it alter the taste or will it remain purely aesthetic? The biscuit is excellent and I will use it as a base for other desserts. Thanks again for your recipes!

    • Reply

      Lilie bakery

      28th January 2017

      Hello, the lumps come I think from the incorporation of mascarpone, it is necessary to homogenize well before continuing the other stages.

  32. Reply


    27th February 2017

    I just made the hazelnut, chocolate coffee and mascarpone dessert
    I was literally enough your recipe and I regret that my mascarpone is not strong enough despite the 3 gelatin sheets ... .. I think maybe put one or two gelatin sheets removed next time, have you did you also have this concern?
    For the holding of my top cream did not hold well for the 2 previous steps, great….
    For my part, I made a praline cookie instead of the hazelnut (I had a lot!) which is very good too ..
    thank you in advance

    • Reply

      Lilie bakery

      April 12th

      Hello, at my place this quantity works well, maybe it comes from the size of your mold?

  33. Reply

    Odile 69830

    12th June 2017

    Followed to the letter and I find it perfect. In any case all the guests loved it.
    Thank you very much !!

  34. Reply


    20th June 2017

    Tested for my daddy's birthday and totally approved! A wonderful birthday cake, which is much easier to make than it looks. It's fresh, mellow, airy and not at all heavy. In short, nothing to say except DELICIOUS !! Well done lili <3

  35. Reply

    little farmer

    July 1, 2017

    Very tempting recipe thank you for sharing! What are the dimensions of the mold used please?
    merci beaucoup

    • Reply

      Lilie bakery

      July 20, 2017

      Hello it's written in the recipe 23 cm

  36. Reply


    September 6, 2017


    Thanks for the recipe!!! If I double the proportions (or even triple…), I also double (triple…) also the proportions of gelatin ????? Thank you!

  37. Reply

    laurence lolo

    September 18, 2017

    Hello great recipe, I will test it on the other hand, do you have to use rodoid?
    Thank you

  38. Reply


    15th November 2017


    I plan to bake your cake for Sunday noon, can I start it on Friday or is it too early? Is it better to do it on Saturday?
    In any case, he looks great. I hope I meet the expectations

  39. Reply


    December 7, 2017

    I tested it yesterday and it was a pure delight thank you Lilie for your wonderful recipes you are a real chef good luck

    • Reply

      Lilie bakery

      December 13, 2017

      Super :) Thank you Assia

  40. Reply


    1th January 2018

    I tested it yesterday, delicious treeeeees thank you very much chef lilie

  41. Reply


    8th February 2018

    Hello, I would like to test your cake but my gelatin sheets are all of different sizes and weights (and different brands). Could you tell me the weight of ONE gelatin sheet you are using? That way I'll know how much to use. Thank you!

    • Reply

      Lilie bakery

      8th February 2018

      Hello Marguerite, these are the Vahiné Gelatin leaves that can be found in supermarkets;)

  42. Reply


    9th February 2018

    These gelatin sheets are not available in the United States. Wouldn't you know by chance the weight of each gelatin sheet? 2g? 3g? It would help me a lot. Thank you!

  43. Reply

    piazza laura

    22th February 2018

    Thank you for this recipe I'll test it tomorrow :)
    Can I make the hazelnut cake, leave it in the circle to cool, then add the chocolate mousse directly on top in the circle?
    Then add the mascarponne mousse and leave it in the fridge overnight, unmold it on Saturday evening?
    Thank you ☺️

  44. Reply


    6th October, 2018

    I tested the recipe last weekend .. a killer ... !!! A dessert with beautiful flavors that go perfectly together !!! Thank you so much for this blog which is filled with sweet treasures!

  45. Reply


    December 14, 2018

    can i flavor the mascarpone mousse with liquid coffee extract in a bottle like vanilla or lemon extract in store. but not in coffee powder because i want to keep the white appearance from the top. i can't find of coffee dessert recipe.

  46. Reply


    2th October, 2019

    Is it possible to make this dessert without gelatin, for example using agar agar? And if so, what quantity should be used as a replacement?
    Thank you very much for your time in advance!

  47. Reply


    20th October, 2019

    Unanimously tested and approved, this dessert is just perfect! Thank you so much !

  48. Reply


    March 2, 2021

    5 stars
    I valid ! Everyone loved it and took a part, I carefully keep this recipe to redo it !!!

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