Strawberry mousse cake with mascarpone whipped cream
With a texture this silky and a flavour this heavenly, you'll not be able to resist a second helping of this strawberry mousse cake recipe with mascarpone whipped cream
Feb 13, 2017 11:06pm- Serves 10
- 30 mins preparation
- 4 hrs marinating
This recipe first appeared in Food magazine issue 86.
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ingredients
- 20 centimetre round store bought or homemade sponge cake
- 2 tablespoon orange liqueur
- 250 gram strawberries, hulled and puréed, plus 16 whole strawberries, halved to decorate, and extra strawberries
To serve
- 3 tablespoon cold water
- 1 tablespoon gelatine
- 400 gram Tatua Mascarpone
- 1 teaspoon vanilla essence
- 2 cup Tatua Dairy Whip Whipped Cream, plus extra to serve
- 2 egg yolks
- 1/2 cup icing sugar
method
- 1
Oil the sides of a 20cm springform cake tin and line the base with baking paper. Place a layer of sponge to fit tightly into the tin base. Drizzle over the liqueur. Take the 16 strawberry halves and stand them in a ring around the inside of the tin, cut side out.
- 2
Place the cold water in a small bowl and sprinkle over the gelatine. Set aside for 10 minutes, then microwave for 40 seconds to soften. Once softened slowly mix it into the pureed strawberries.
- 3
Beat together the Tatua Mascarpone and the vanilla essence on a medium speed until combined. Fold through the Tatua Dairy Whip Whipped Cream and set aside
- 4
In a separate bowl beat together the egg yolks and icing sugar until the mixture is thick and creamy. Add the mascarpone mix and strawberry mix, folding to combine.
- 5
Spoon the mixture over the sponge layer, level the surface and cover with plastic wrap. Refrigerate for at least 4 hours or until set. Serve with extra strawberries and a generous swirl of Tatua Dairy Whip Whipped Cream.