Cappuccino Mousse with Lady Fingers

Layers of Coffee, Rest, and Quiet Indulgence

There is something almost ceremonial about a dessert that asks you to wait. This mousse — built slowly in layers, then left to settle in the cold — belongs to that unhurried tradition. It carries the deep, bittersweet pull of espresso softened by something cloud-like and yielding, the kind of ending to a meal that doesn't demand attention so much as it rewards patience. Assembled in a glass jar, each layer visible and distinct, it feels less like a recipe and more like a small, considered act of hospitality.

Ingredients

• 2 cups cold milk
• 1/2 cups Alessi Espresso, prepared
• 2 packages instant vanilla pudding mix (each package 3.4 oz.)
• 16 ounces frozen whipped topping, thawed, divided
• 16 Alessi Lady Fingers, cut into half pieces
• 1 ounce semi-sweet chocolate, grated
• 1/4 teaspoons ground cinnamon

Instructions

1. In a large bowl, mix together milk and espresso; remove 1 cup and set aside.
2. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick).
3. Fold in half of the whipped topping.
4. Place 2 halves of the lady fingers in the bottom of a glass jar.
5. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
6. Repeat layers 3 times.
7. Garnish with remaining whipped topping and chocolate.
8. Sprinkle with cinnamon.
9. Cover and refrigerate until serving.