I just made a recipe out of LA Cour De Saviers (sorry I need to re-look at how you spell that), his coffee mousseline cake. The photo looks so good, so I went for it...with-out reading ahead, oops. His filling was literally butter, coffee paste and meringue (with a anise/coffee liquor soaking to the cake).....I thought that was rather off so I added some pastry cream for some depth (thanks to angery who made me aware of that, in her mousse thread). Then to finish off his cake he adds coffee grinds to his meringue. I've read other recipes that call for coffee grounds. I find that really unapealing, is it just me (stuck in the mid-west)? Would you eat a torte that contained coffee grounds, really? Why not go a different route...can you imagine your nicely dressed clients crunching on grounds and smiling with them stuck between their teeth? Do Europeans really eat them in cakes?