Iced berry mousse cake

Iced berry mousse cake

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(17 ratings)


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Cooking time

Prep: 20 mins Cook: 20 mins Plus freezing

Skill level



Serves 12

A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

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For the sponge

  • 100g butter, softened
  • 100g caster sugar
  • 100g self-raising flour
  • ¾ tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs

For the mousse

  • 500g mixed berries (fresh or frozen)
  • icing sugar, to sweeten
  • 3 sheets leaf gelatine
  • 3 egg whites
  • 140g golden caster sugar
  • 300ml double cream, whipped

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  1. Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
  2. Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
  3. To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn’t need any extra liquid as they release juice. Sweeten to taste with icing sugar – you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
  4. Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.

Recipe from Good Food magazine, April 2010

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amycor's picture
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This was a really yummy dessert, although you only need a small piece at a time. It took me over an hour to make too, with lots of whisking and bowls. I think it was worth it though. Only problem, the cake was very thin, thinner than in the picture, so if I made this again I think I would maybe make a bigger sponge cake. But all in all a really unusual, yummy pudding.

eleanormayo's picture
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A great pudding - has the wow factor when you bring it to the table. I took it out of the freezer and put it in the fridge for the required time and decided that it should probably have been out of both as was still rather hard! Won't make that mistake again!

fricker's picture

This was perfect for easter sunday, I made it two days in advance so all i had to do was take it out before lunch. Very easy and had rave reviews from our guests.

bexcyd's picture
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I made this for dessert for easter sunday, real quick to make. I used the powdered didnt appear to hurt it. Think the mousse was a little runny though - good fun to make.

lgiglio's picture
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This pudding tasted lovely, however it took me well over an hour to make! I had used just about every bowl in the house and washed the whisk blades twice more than i wanted too! Though it tasted great, wouldn't make again as it took me another hour to clear up the kitchen