The berry fruit mousse cake is a fresh, summer dessert that sublimely highlights the fruits used.

Mousse cake is soft and airy, like a mousse, thanks to the use of whipped egg whites that incorporate air. However, in this recipe, I used cream instead of egg whites, resulting in an amazing texture. The consistency is light and almost frothy, similar to a soufflé.

I procured blackberries, blueberries, and raspberries to create this recipe, composed of few ingredients that maximize flavor. Not being particularly fond of cheesecakes, which have intense flavors and very creamy textures, I found this alternative made solely with cream and white chocolate truly delightful.

Absolutely worth trying, I admit it’s not the simplest to make, but so delicious that it’s worth the effort, you’ll be promoted to pastry chef with this dessert. If you prefer a light and delicate dessert, with an almost frothy texture, the mousse cake is ideal. Perfect for concluding a meal beautifully or for a delicious coffee break.

Here are other recipes with berries:

Difficulty: Medium
Cost: Economical
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 8 People
Cooking methods: No Bake
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

475.31 Kcal

calories per serving

Info Close

Energy 475.31 (Kcal)
Carbohydrates 40.47 (g) of which sugars 28.89 (g)
Proteins 5.46 (g)
Fat 33.26 (g) of which saturated 7.71 (g)of which unsaturated 4.79 (g)
Fibers 1.74 (g)
Sodium 86.93 (mg)

Indicative values for a portion of 157 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

7 oz digestive biscuits
3/4 cup butter
3 egg yolks
1/4 cup sugar
7 oz milk
2 sheets gelatin
6.5 oz white chocolate
7 oz heavy cream
3.5 oz raspberries
3.5 oz blueberries
7 oz blackberries
1/2 cup sugar
3 sheets gelatin
14 oz heavy cream

Tools

recommended tools:

Baking Pan or springform pan 9-10 inches in diameter
Electric Whisk Moulinex HM450 PrepMix, Electric Mixer, Power 450 W, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Kneading Hooks, Comfortable Use, White and Gray
Blender / Mixer Moulinex Blendeo Blender with 27% discount
Parchment Paper Cuki Parchment Paper Sheets 13 x 15 inches – 25 sheets – 1 package
Pan Moneta Etnea Set of 3 Pans, Aluminum, Black, 8 – 9.5 – 11 inches

Preparation of Berry Fruit Mousse Cake

Crush the biscuits into a powder, add the previously melted butter, and mix well
Take a springform cake pan about 9.5 inches in diameter, place parchment paper on the bottom. Pour the biscuit mixture and press down firmly with a spoon, refrigerate
Prepare the white chocolate mousse. Soak the gelatin sheets in cold water. In a saucepan, mix the yolks with the sugar, add the milk gradually. Stir the mixture continuously over low heat with a spoon until the cream thickens slightly (10-15 minutes)
Remove from the heat and add the well-squeezed gelatin. Stir and gradually add the white chocolate. Mix well and let cool at room temperature for about 30 minutes
Whip the cream with an electric whisk, add it to the white chocolate cream, blending everything together gently from bottom to top. Pour the mixture over the biscuit base. Refrigerate for 3 hours or freeze for half an hour
Prepare the berry fruit mousse. Soak the gelatin sheets in cold water. In a saucepan, cook the berries with sugar over medium heat for about 15 minutes, stirring occasionally. Once ready, strain to remove the seeds, add the well-squeezed gelatin to the warm berry coulis, stir
Whip the cream, gradually incorporate the berry coulis, mix with a spatula to blend evenly.
Pour the berry fruit mousse over the white chocolate mousse, level the surface. Refrigerate for 3 hours or freeze for half an hour.