Raspberry mousse cake

Craft a heavenly Raspberry Mousse cake in just 10 minutes! This eggless raspberry mousse has the perfect creamy, velvety texture, and pairs very well with the soft vanilla cake in the centre.

Ingredients:

600ml thickened cream

1 teaspoon vanilla extract

1 packet raspberry jelly

1 tsp gelatin

2 tbsp sugar

Woolworths round vanilla sponge cake (will need to use one layer only)

Fresh raspberries for garnish (optional)

Instructions:

1. Dissolve the raspberry jelly and gelatin in 1/2 cup boiling water, stirring until completely dissolved. Set aside and let it cool to room temperature.

2. In a mixing bowl, whip the heavy cream, sugar and vanilla extract until soft peaks form.

3. Once the jelly mixture has cooled, slowly pour it into the whipped cream. Gently fold the mixture together until well combined.

4. Prepare your bubbles silicone mould by lightly greasing it with cooking spray or vegetable oil.

5. Pour the raspberry mousse mixture into the bubbles mould, filling each cavity.

6. Place vanilla sponge cake in the centre of the mousse and gently press it down until it’s in line with the mould edge.

7. Cover mould with cling wrap and place it in the freezer. Let it freeze for at least 3-4 hours, or until the mousse is set.

8. Once the mousse has frozen and is set, remove the mold from the freezer. Carefully invert the mold onto a serving platter or individual plates to release the mousse.

9. Transfer the frozen mousse from the freezer to the refrigerator about 30 minutes before serving to allow it to soften slightly. Garnish the raspberry mousse with fresh raspberries if desired.

Mhalabiyeh

Step into a world of creamy indulgence with this rose water Mhalabiyeh! Delicately crafted in the mesmerising bubbles silicone mould, each spoonful reveals a velvety sensation that will transport your taste buds to the Middle East!

See full recipe