adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Frozen layered mousse cake
0 Likes
Prep Time:
385 minutes
Cook Time:
5 minutes
Total Time:
390 minutes
Stress-free make-ahead mousse cake for a delightful night.
Ingredients:
  • 3 eggs, separated
  • 70.95 gm caster sugar
  • 62.50 ml brewed espresso coffee, cooled
  • 300ml thickened cream, whipped
  • 460g double unfilled sponge cake (see note 1)
  • 45g dark chocolate, chopped
  • 83.33 gm pure cream
Instructions:
  • With an electric mixer, whip egg yolks and sugar until they become pale and thick, for about 5 minutes. Slowly incorporate coffee until well combined.
  • Beat the egg whites in a clean bowl until soft peaks form, then gently fold them and whipped cream into the coffee mixture until just combined.
  • Divide the sponge cake into 3 even layers. Line the base and sides of a 7cm-deep, 17cm round cake pan with plastic wrap. Place the base of the sponge into the pan, followed by half of the coffee mousse. Add the middle layer of sponge on top of the coffee layer, then the remaining coffee mousse, and finally the remaining sponge. Cover with plastic wrap and freeze overnight until firm.
  • In a small microwave-safe bowl, melt chocolate and pure cream together until smooth, stirring every 30 seconds. Once smooth, drizzle the chocolate sauce over the cake and serve on a plate with the top side up.

Similar Recipes