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Coffee Milk Mascarpone
Coffee Milk Mascarpone Photo courtesy of Jake Gartland

Much of the modern food Miles Thompson serves at Allumette in Los Angeles is too complicated for home cooks to master. Fortunately, Thompson let us in on a little secret: The mousse-like coffee milk mascarpone that appears on his red velvet cake is easy to make and good enough to eat solo by the spoonful. (Thompson, for one, admitted to eating it while standing in front of the fridge at 2 a.m.) We whipped up a batch, then served it simply as an airy mousse with store-bought ladyfingers on the side.

Makes about 1 cup
Start to Finish: 2 hours 25 minutes (includes chilling time)


½ cup mascarpone cheese

¼ cup strong espresso

2 tablespoons sweetened condensed milk

½ teaspoon kosher salt

Ladyfingers or shortbread cookies, for serving

Cinnamon, for garnish (optional)


1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cheese with the espresso, condensed milk and salt on medium speed until medium-stiff peaks form, about 3 minutes. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 2 hours or overnight.

2. Remove the coffee milk mascarpone from the refrigerator and let warm until just slightly chilled. Garnish with the cinnamon, if desired, and serve immediately with desired accompaniments.

Finishing Touches

It's the details that count! Try these tips

  • Thompson’s preferred espresso for this recipe is Demitasse Café’s Cat’s Cradle.

  • Read more about chef Thompson in this recent profile for the Los Angeles Times.

  • In addition to serving this recipe as a mousse (as pictured), you could spread it on toasted brioche or use it as a filling for doughnuts or cannoli.

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