Strawberry Mousse Cake
A light and creamy dessert that highlights fresh strawberries, perfect for special occasions or a sweet treat with tea.
Ingredients
For the mousse
- 1 cup heavy cream Whipped to soft peaks
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin Dissolved in water
- 3 tablespoons water For dissolving gelatin
- 2 cups strawberries Hulled and sliced
For the layering
- 1 cup sponge cake or ladyfingers To form the base
- Strawberry compote for topping Optional, for serving
Instructions
Preparation
- Prepare a cake pan by lining it with parchment paper.
- In a bowl, combine the sliced strawberries with a bit of sugar and let them macerate for about 15 minutes.
Mousse Preparation
- In a separate bowl, whip the heavy cream until soft peaks form.
- In another bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Dissolve gelatin in warm water and let it cool slightly, then mix it into the mascarpone mixture.
- Gently fold in the whipped cream into the mascarpone mixture.
Assembly
- Layer the sponge cake or ladyfingers at the bottom of the prepared pan.
- Pour half of the mousse mixture over the cake layer, followed by some macerated strawberries.
- Repeat with the remaining mousse and strawberries.
- Refrigerate for at least 4 hours or until set.
- Top with strawberry compote before serving.
Notes
Keep Strawberry Mousse Cake covered in the fridge and use within 3 days for best taste. If freezing, wrap well for up to 1 month.