Cappuccino Mousse with Lady Fingers

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  • 2 cups cold milk
  • 1/2 cup 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 teaspoon ground cinnamon


  • In a large bowl, mix together milk and espresso; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping.

  • Place 2 halves of the lady fingers in the bottom of a glass jar. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers 3 times. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving

Recipe from: Chef Eric Levine