Introduction to Strawberry Mousse Cake
The allure of homemade desserts
There's something magical about creating desserts from scratch, isn't there? Homemade treats not only allow you to control the ingredients but also provide a sense of accomplishment that store-bought options just can't match. Enter the strawberry mousse cake — a dessert that combines a light, airy mousse with the vibrant flavor of fresh strawberries. It's a perfect treat for special occasions or a simple gathering with friends.
The beauty of making your own strawberry mousse cake lies in the freshest ingredients you can find. By using ripe, juicy strawberries and real cream, you elevate your dessert to a new level of deliciousness. Plus, the process can be a delightful way to bond with friends or family—whether you're sharing tips or just enjoying some quality time in the kitchen.
If you're curious about how other enthusiasts feel about homemade desserts, you might want to check out this insightful article on the joys of making treats at home. What are your favorite desserts to make from scratch? Let’s dive into this recipe and bring the deliciousness of a strawberry mousse cake right to your kitchen!
Ingredients for Strawberry Mousse Cake
Creating a delightful strawberry mousse cake requires some fresh and flavorful ingredients. Let's break it down into two key components: roasted strawberries and berry biscuit mousse with ladyfingers.
Roasted Strawberries
For the roasted strawberries, you'll need:
- 3 punnets / 750g of fresh strawberries, hulled to highlight their vibrant flavor.
- Juice of 1 orange (about ¼ cup) and juice of ½ lemon (about 2 tablespoons) to brighten the taste.
- ¼ cup / 60g caster sugar for that perfect touch of sweetness.
- A ¼ cup / 60ml of raspberry or orange liqueur for an elegant twist in flavor.
Roasting the strawberries enhances their sweetness and brings out their natural juices, creating a delicious syrup perfect for soaking ladyfingers.
Berry Biscuit Mousse and Ladyfingers
Now, onto the creamy mousse and ladyfingers. Gather:
- 1 ¼ cups / 310ml of cream, divided to achieve the perfect texture.
- 250g Whittaker’s Creamy Milk Berry & Biscuit chocolate, roughly chopped for a rich, chocolatey base.
- 2 large egg yolks for a velvety mousse consistency.
- 2 tablespoons / 30g caster sugar to sweeten the mousse.
- 1 teaspoon of vanilla bean paste for a fragrant touch.
- 1 cup / 300g mascarpone cheese, for a creamy finish.
- 150g (¾ of a 200g pack) Italian ladyfinger savoiardi biscuits to layer beautifully within the cake.
These simple yet sumptuous ingredients will come together to create a stunning dessert. If you’re curious about other possible variations and serving suggestions, you can explore tips on baking and dessert pairings at Taste of Home. Happy baking!
Step-by-step preparation for Strawberry Mousse Cake
Creating a strawberry mousse cake can be an enjoyable adventure in the kitchen. Whether you're planning a special occasion or just want to impress a few friends, you'll find this recipe both rewarding and delicious. Let’s break down the process into manageable steps.
Preheat and prepare your baking dish
First things first—set your oven to 200°C (or 400°F). While it's heating up, line a medium baking dish with baking paper and give it a quick spritz of cooking spray for easy removal later. The cling film is a great tip to ensure no mess sticks to the edges, so don’t skip this step.
Roast the strawberries
Next, we’ll get those strawberries roasting! Begin by hulling your 750g of fresh strawberries, cutting larger ones into quarters and smaller ones in half. Toss them into your prepared baking dish with the juice of one orange, juice of half a lemon, and ¼ cup of caster sugar. Roast for about 25-30 minutes, allowing the strawberries to become tender and release their natural juices. Once done, drain and reserve that syrup—trust me, it's liquid gold!
Create the chocolate ganache
To set the stage for the rich flavors of our strawberry mousse cake, let’s whip up a chocolate ganache. Combine ¾ cup of cream with 250g of roughly chopped Whittaker’s Creamy Milk Berry & Biscuit chocolate in a microwave-safe bowl. Heat for 1 minute, then whisk until smooth. Let it cool slightly in the fridge.
Whisk the egg yolks
In a separate medium heat-proof bowl, add your two large egg yolks, 2 tablespoons of caster sugar, and 1 teaspoon of vanilla bean paste. Place this bowl over a simmering pot of water (don’t let it touch the water) and whisk for about 2-3 minutes until it becomes pale and fluffy—this step helps develop that lovely texture for your mousse.
Make the mousse
Now it’s time to bring it all together! Beat ½ cup of cream with the mascarpone cheese in a large mixing bowl until stiff peaks form—be careful here, as overbeating can split the mixture. Gently fold in your egg-yolk mixture and then the cooled ganache until fully combined.
Assemble the cake layers
Grab that baking dish again and layer in the roasted strawberries. Dip each ladyfinger into the reserved syrup (adding a splash of cold water if necessary) and layer them neatly on top. Alternate between the mousse and more soaked ladyfingers for a few layers—this is where the magic happens!
Chill the cake until set
Wrap the whole thing up in cling film and pop it in the fridge for at least 5-6 hours—or overnight if you can wait! This chilling time allows the mousse to firm up beautifully.
Serve with a flourish
When you’re ready to serve your stunning strawberry mousse cake, gently invert it onto a plate and peel off the cling film. Take a moment to savor the delicious layers you've created, and enjoy the compliments that are sure to follow!
This process may seem intricate, but with each step, you're creating something truly special. Dive into the baking world, and you might just discover your new favorite dessert to share with loved ones. Happy baking!
Variations on Strawberry Mousse Cake
Chocolate Strawberry Mousse Cake
Indulge your sweet tooth with a twist: the chocolate strawberry mousse cake. By incorporating rich chocolate ganache into the traditional mousse, you’ll achieve a decadent layer that complements the zesty strawberries beautifully. Simply melt high-quality dark chocolate and fold it into your strawberry mousse mixture. Not only does it add a luxurious flavor, but the contrast of chocolate and strawberries is a classic crowd-pleaser! You might even consider garnishing it with fresh strawberries for a stunning presentation.
Gluten-Free Strawberry Mousse Cake
For those adhering to a gluten-free diet, you can still savor the delights of a strawberry mousse cake. Substitute traditional ladyfinger biscuits with gluten-free options made from almond flour or gluten-free breadcrumb alternatives. Make sure to check the packaging to ensure there are no hidden gluten sources. Plus, you can elevate the nutty flavor with something a bit different, like a hint of coconut in your cream layer! This way, everyone can indulge in this fruity delight, regardless of dietary restrictions.
For more variations and ideas, visit Cooking Light or Delish.
Cooking tips and notes for Strawberry Mousse Cake
Ensuring the mousse sets perfectly
To achieve that velvety texture in your strawberry mousse cake, proper setting is crucial. Chill the mousse for a minimum of 5-6 hours, or ideally overnight, to allow it to stabilize. If you're in a hurry, consider placing the cake in the freezer for a short while, but watch it closely to prevent it from freezing completely. Using fresh, high-quality mascarpone will enhance the flavor and texture, so don't skimp on this ingredient!
Choosing the right type of strawberries
Selecting the right strawberries can make or break your dessert. Opt for ripe, vibrant strawberries with a sweet aroma—these will provide the best flavor. If you can, choose local and seasonal strawberries; they are often richer in flavor compared to imported varieties. For more tips on choosing strawberries, check out resources from agricultural extensions or local farmers’ markets that often share expert advice on selecting the best produce.
Serving suggestions for Strawberry Mousse Cake
Pairing with fresh fruit
Elevate your strawberry mousse cake by serving it alongside an assortment of fresh fruits. Think juicy slices of kiwi, plump blueberries, or even a handful of raspberries. Not only do these vibrant colors create a stunning presentation, but the tartness of these fruits also beautifully contrasts with the sweet, creamy layers of the cake. Consider making a quick fruit salsa with a touch of lime juice to add a zesty flair.
The perfect accompaniment: whipped cream
You can never go wrong with a dollop of freshly whipped cream atop your strawberry mousse cake. It adds a rich, airy texture that complements the mousse's lightness. For a touch of elegance, why not flavor your whipped cream with a hint of vanilla or a sprinkle of powdered sugar? This simple addition makes each bite even more delightful. For a bit of an edge, try flavored whipped creams like lemon or mint to surprise your guests!
Time Breakdown for Strawberry Mousse Cake
Preparation Time
Getting your strawberry mousse cake ready takes about 1 hour and 20 minutes. This includes the delicious work of roasting strawberries and preparing the mousse.
Cooking Time
The baking part will require approximately 25-30 minutes. Keep an eye on those strawberries as they roast, allowing their sweetness to shine through!
Total Time
In total, you’re looking at about 6-7 hours to fully enjoy your creation, considering the chilling time needed for the mousse to set. This cake is perfect for making ahead of a gathering or a special celebration!
If you're wondering about the flavors, you can learn more about the delightful benefits of fresh strawberries in this article from Healthline. Enjoy your strawberry mousse cake!
Nutritional Facts for Strawberry Mousse Cake
Calories
A single serving of strawberry mousse cake contains approximately 320 calories. This delightful dessert offers a sweet indulgence while still allowing you to enjoy moderate portion sizes.
Protein
Each serving is enriched with around 6 grams of protein, primarily from the mascarpone and egg yolks. This adds a nice touch of sustenance to this otherwise decadent treat.
Sugar Content
With about 24 grams of sugar per serving, this cake balances sweetness with its rich strawberry flavor. It’s perfect for satisfying that sweet tooth without going overboard.
For more detailed nutritional insights, you can check resources like the USDA FoodData Central and Nutrition Data for comprehensive information on dessert ingredients!
FAQ about Strawberry Mousse Cake
Can I make this cake in advance?
Absolutely! The strawberry mousse cake is perfect for making ahead of time. In fact, it benefits from sitting in the fridge for at least 5-6 hours or even overnight, allowing the flavors to meld beautifully. Just cover it well with cling film or store it in an airtight container to keep it fresh.
What if I don’t have lady fingers?
No lady fingers? No problem! You can use thick slices of sponge cake or even shortbread cookies as a substitute. If you opt for sponge cake, just be sure to cut it into neat rectangles for layering.
How do I store leftover mousse cake?
To keep your leftover strawberry mousse cake fresh, slice it into portions and store them in an airtight container in the fridge. It should be good for about 2-3 days. If you want to enjoy it later, consider freezing individual slices wrapped tightly in plastic wrap — they can last up to a month!
Conclusion on Strawberry Mousse Cake
In summary, the strawberry mousse cake is not just a treat; it’s an experience to savor. Whether you're celebrating a special occasion or simply indulging in a sweet moment at home, this cake promises to impress. Try it out, and you might just find your new favorite dessert!
For more delightful recipes, check out BBC Good Food and Taste of Home for inspiration.
Strawberry Mousse Cake
Equipment
- Baking Dish
- Mixing bowl
- microwave
- whisk
- electric beater
- sieve
Ingredients
Roasted Strawberries
- 750 g Strawberries, hulled 3 punnets
- 0.25 Cup Juice of orange about ¼ Cup juice
- 2 tablespoon Juice of lemon about 2 tablespoon juice
- 60 g Caster sugar ¼ Cup
- 60 ml Raspberry or orange liqueur ¼ Cup
Berry Biscuit Mousse & Lady Fingers
- 310 ml Cream 1 ¼ Cups, divided
- 250 g Whittaker’s Creamy Milk Berry & Biscuit chocolate roughly chopped
- 2 large Egg yolks
- 30 g Caster sugar 2 Tbsp
- 1 teaspoon Vanilla bean paste
- 300 g Mascarpone cheese 1 Cup
- 150 g Italian lady finger savoiardi biscuits ¾ of a 200g pack
Instructions
Preparation
- Preheat your oven to 200°C regular bake. Line a medium baking dish with baking paper. Grease a round baking dish with spray oil. Line the dish neatly with two layers of cling film.
- Cut any larger strawberries into quarters and the smaller ones in half. Add the strawberries, orange juice, lemon juice, and sugar to the lined baking dish and toss together. Bake for 25-30 minutes, until the strawberries are tender and have released a liquid/syrup. Set aside to cool. Drain the strawberries through a sieve, reserving the syrup. Stir the liqueur into the reserved syrup and set both aside.
- Add ¾ cup of the cream along with the chocolate to a medium microwave safe bowl. Microwave for 1 minute, then whisk together until the chocolate has completely melted. Set the ganache aside in the fridge to cool down briefly.
- Add the egg yolks, sugar and vanilla to a medium heat-proof bowl. Set the bowl on top of a pot of simmering water, making sure the base of the bowl isn’t touching the water. Whisk together over the heat for 2-3 minutes, until the mixture is pale and fluffy. Remove the bowl from the heat.
- Add the mascarpone and remaining ½ cup cream to a large mixing bowl. Using an electric beater, beat the mascarpone and cream on medium-high speed until it forms stiff peaks. Add the egg yolk sugar mixture and beat again on medium speed until just combined. Fold the chocolate ganache through the cream mixture until it is combined and smooth.
- To assemble the cake, tip the drained roasted strawberries into the round baking dish, spreading it into an even layer. Dip each savoiardi biscuit, one at a time, into the strawberry syrup liqueur mixture, turning several times to soak. Place the soaked biscuits neatly in rows on top of the strawberries, making sure there are no gaps. Spoon over the berry biscuits chocolate mousse and spread into an even layer. Place another layer of soaked savoiardi biscuits on top of the mousse, gently pushing them into the mousse, until the surface is fully covered with no gaps.
- Wrap any overhanging cling film up on top of the soaked savoiardi biscuits, then place into the fridge for at least 5-6 hours or overnight, until the mousse has set completely.
- To serve, gently unwrap the cling film on top and place a serving plate upside down on top of the round baking dish. With your hands securely on both sides holding the plate and the dish, carefully flip and invert the cake onto the plate. Gently lift off the tin and peel off the cling film. Serve immediately.
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