Summer berry mousse cake

Summer berry mousse cake

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(14 ratings)

Cook: 45 mins Plus chilling time

More effort

Serves 8
Try a scrumptious summer dessert with summer berry mousse cake

Nutrition and extra info

Nutrition: per serving

  • kcal607
  • fat41g
  • saturates24g
  • carbs53g
  • sugars28g
  • fibre3g
  • protein10g
  • salt0.76g
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    For the biscuit base

    • 200g digestive biscuit
    • 100g butter, melted



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the mousse cake

    • 4 sheets leaf gelatine



      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 142ml carton single cream
    • 500g carton fromage frais
    • 140g golden caster sugar
    • finely grated zest 1 small orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 4 tbsp orange juice
    • 400g raspberries



      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 284ml carton double cream

    For the sauce

    • 250g mixture of strawberries (chopped) and raspberries



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 3 tbsp orange juice
    • 2 tbsp golden caster sugar

    To decorate

    • mixture of strawberries (some halved), raspberries and blueberries



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • icing sugar, for dusting


    1. Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.

    2. Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one – they will dissolve immediately. Leave to cool slightly.

    3. Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.

    4. Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.

    5. To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).

    6. To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.

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    Comments (22)

    Juliesue's picture

    I made this yesterday adding more strawberries raspberries and blueberries. The cake set fine and looked lovely just like the picture.
    But it was absolutely tasteless. The only flavour was the berries and the sauce the creamy cake was a waste of time. It was a very expensive mistake, it would have been much nicer to have a dish of berries and cream.

    choccie_123's picture

    I found this very easy to make and it makes 8 very generous portions. I was not sure if the recipe meant fresh orange juice or not , but I used fresh. I did not have the correct size tin, so I used one slightly bigger and that was fine. I will certainly be making this again. Yummy.

    alicealice10's picture

    Oops, forgot to rate!

    alicealice10's picture

    This is one of my go to favourites, I can make it in my sleep. Very easy, simply stunning and everyone goes crazy for it. Made it yesterday for a 50th birthday and was asked for the recipe by nearly everyone there. Have used vanilla in place of juice, Creme fraiche instead of fromage frais and it always works. They seem to have shrunk the size of gelatine leaves lately so I use 6. Definitely a dessert with wow factor!

    milamber3's picture

    I made this for my granddaughter (aged 17+) she loved it so much - as did the rest of the family - that she as requested it for for her 18th party in a few weeks. Absolutely delicious!!! As fresh raspberries are expensive at this time of year I used frozen ones for half quantity of the sauce and fresh for the rest of it.

    libby0's picture

    Lovely taste and texture, but tastes more like orange than summer berries!!!

    lynettekotze's picture

    Fairly easy to make, and very deliscious, but does not travel well. I've made this twice now, and both time it fell flat on the way to work. First time I thought it was me, so I put extra gelatine leaves in the 2nd time, but on the way to work it fell flat again. It's a very delicate cake and cannot be shaken at all.

    However, I think you may as well do this in ramekins or something like that, instead of making a cake out of it.

    stephenjoanne's picture

    nice taste but didnt set quite aswell as i would have hoped.

    lynngeorge's picture

    This is a delicious dessert and not only looks great but tastes fab. We loved it!

    welgeluk's picture

    Can I use yogurt instead of fromage frais
    Please Help

    cha165's picture

    Delicious! Will definately make it again!

    cbutts's picture

    Oh my gosh..... made this twice, followed the recipe to the letter both times. loved it as did everyone else!

    This will certainly become a regular in my house!!

    helenmcl's picture

    I made this for a lunch for six and there was enough for seconds. I would suggest you make it the day before as its quite runny at first and I was worried it might not set. But it was perfect. I only had raspberries, no other fruit, but it was delicious.

    zippymarmite's picture

    Fantastic recipe - this cake actually better left over 24 as it gets a bit denser after that point. I left out the orange juice and zest and added a pod's worth of vanilla bean - also subbed blueberries instead of strawberry. It turned out amazing and really looks like a patisserie cake.

    cookersa's picture

    Can I sub powdered gelatin for the sheets?? How many pakets would equal 4 sheets?? Does anyone know???

    cookersa's picture

    Can I sub powdered gelatin for the sheets?? How many pakets would equal 4 sheets?? Does anyone know???

    cookersa's picture

    Can I sub powdered gelatin for the sheets?? How many pakets would equal 4 sheets?? Does anyone know???

    joannepd's picture

    A lovely attractive summer dessert which is great for a parties. It looks pretty and tastes delicious. I agree that it would provide more than eight servings. Well worth making.

    pepija's picture

    I usually make this with strawberries instead of raspberries and sans sauce for June birthdays - better serve the berries alongside. However I usually make the base from the New York cheesecake (also from the magazine) instead of the one suggested in this recipe. Instead of fromage frais I use Philadelphia - not sure I can get fromage frais in my country.

    This is a really good and easy cake that just uses 3 large mixing bowls to make it and sets beautifully. So much praise for so little work!

    samred's picture

    I didn't have the right size tin so I used one a bit smaller and added another sheet of gelatine to support the weight and it was a very impressive looking dessert. Would have easily fed 12 people. Expensive to make with raspberries though.


    Questions (1)

    annaparf's picture

    I only have powder gelatine, how much will I need for this recipe please?

    Tips (3)

    lillibet19's picture

    Made this dessert at weekend,absolutely gorgeous, but did make a couple of adjustments after reading comments -
    I used 1/2 fat creme fraiche in stead of fromage frais and crushed most of raspberries before folding into cream mixture, this I think improved the flavour of mousse.
    I poached the 250g of mixed berries in a little water then seived to make 1/4pt juice then stirred in 1 soaked gelatine leaf and left till semi-set, then made a circle of it in middle of the plated cheesecake and trickled some over sides, then pilled fruit onto it and poured any left over the fruit, this anchored fruit in place so doesn't fall everywhere when you cut it.
    it looked fabulous and everyone loved it.
    will definitely be making again.

    kingthorpe's picture

    Lovely recipe- very adaptable too- used crème fraiche and double cream -no single cream and also used five gelatine leaves and it all held its shape very well. Someone was asking what the equivalent amount of powdered gelatine to use and my packet suggests 1powdered gelatine packet to 4 gelatine leaves. Used whole fresh raspberries and would recommend mixing the mousse thoroughly before adding the fruit. I used a teaspoon of vanilla paste instead of the orange zest and juice.

    alicealice10's picture

    Hey Betsy
    Creme fraiche works beautifully, I've used it several times and also even Greek yoghurt! It works every time but note, gelatine leaves have shrunk since this recipe was published. Use six!