French patisserie, especially entremets always hold a fascination for me. They are so delicate, so elegant, so perfect. When you run your dessert fork through it, you can see those different layers, each with a unique taste and texture. They take some time to make, but it's well worth it. In the end even the serving temperature can affect the tasting experience. So I have decided to try making these beauties more often, starting with some cappuccino mousse cakes.
The cakes consist of four parts: a coffee flavored sponge, a mascarpone mousse, cappuccino core, and a coffee glaze. It flavors are similar to tiramisu. I had some problems with putting the glaze on the cakes. It was either too thick, or too hot, that the cakes started to melt right away. I didn't really like how they looked. Well, they still tasted great, and so I hope to be able to make them look better next time. If you have any tips how to perfectly apply a thin glaze, I would be very happy to hear them.
