Summer berry mousse cake

Summer berry mousse cake

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(17 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 a dairy product made from separating whole milk or cream into fat and…

    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, questions and tips

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    24th Aug, 2015
    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.
    9th Aug, 2014
    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.
    5th May, 2013
    Oops, forgot to rate!
    5th May, 2013
    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!
    16th Apr, 2013
    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
    24th Sep, 2012
    Lovely taste and texture, but tastes more like orange than summer berries!!!
    16th Jul, 2012
    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.
    12th Jun, 2011
    nice taste but didnt set quite aswell as i would have hoped.
    22nd Jan, 2011
    This is a delicious dessert and not only looks great but tastes fab. We loved it!
    11th Nov, 2010
    Can I use yogurt instead of fromage frais Please Help thanks


    28th Jun, 2013
    I only have powder gelatine, how much will I need for this recipe please?
    5th Jul, 2016
    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.
    22nd Jun, 2014
    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.
    28th Jun, 2013
    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!
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