Tutti Fruitti Mousse Cake

Light and refreshing, this chilled cake is the ultimate summer dessert. With a soft sponge base and silky tiers of coconut, mango, raspberry and blackberry mousse, it is finished with a glossy berry glaze and fruity whipped cream.

How long will it take?

1 ½ hours plus chilling time

What’s the serving size?

Serves 10

What do I need?

For the Sponge Base

2 eggs
60 g caster sugar
60 g plain flour
½ tsp vanilla extract

For the Coconut Mousse Layer

1 ½ tsp gelatine powder
2 tbsp cold water
200 mL coconut yoghurt
2 tbsp coconut cream
2 tbsp caster sugar

For the Mango Mousse Layer

1 ½ tsp gelatine powder
2 tbsp cold water
200 mL thickened cream
100 mL mango puree*
2 tbsp sugar (adjust to taste)

For the Raspberry Mousse Layer

1 ½ tsp gelatine powder
2 tbsp cold water
200 mL thickened cream
100 mL raspberry puree*
2 tbsp sugar (adjust to taste)

For the Blackberry Mousse Layer

1 ½ tsp gelatine powder
2 tbsp cold water
200 mL thickened cream
100 mL blackberry puree*
2 tbsp sugar (adjust to taste)

For the Berry Glaze

150 mL berry puree (we used mixed berries)
1 tsp gelatine powder
1 tbsp cold water
1 tbsp sugar

For Decorating

200 mL cream
1 tbsp berry puree
Red currants or berries to serve

How do I make it?

Preheat oven to 180C.
Grease and line a 22-centimetre cake tin.
In a stand mixer beat eggs and sugar until pale and fluffy. Fold in flour and vanilla extract. Pour mixture into prepared cake tin and bake for 10 – 12 minutes.
Cool cake, then place it in the base of a 22-centimetre springform tin.
Prepare Coconut Mousse layer by sprinkling gelatine over 2 tbsp cold water in a small bowl. Set aside for 5 - 10 minutes to bloom.
Microwave the gelatine for 10 seconds until it is fully dissolved.
In a separate bowl, whisk coconut yoghurt, coconut cream, and sugar together. While whisking, slowly pour the dissolved gelatine into the coconut yoghurt mixture and continue whisking until fully combined. Pour the mixture over the cake base and refrigerate until firm (approx. 30 - 45 minutes) before adding the next layer.
Next prepare the Mango Mousse layer by sprinkling gelatine over cold water and setting aside for 5 – 10 minutes to bloom. Heat the mango puree with sugar, then stir in gelatine until it is fully dissolved. Set aside to cool to room temperature. Whip cream to soft peaks, then fold in the cooled fruit-gelatine mixture. Pour over the previous layer, and refrigerate for 30 – 45 minutes to set before adding the next layer of mousse.
Repeat the steps for Mango Mousse to make the Raspberry and Blackberry Mousse substituting the fruit puree.
To make the Berry Glaze sprinkle gelatine over the water. Heat the berry puree with sugar, then stir in the gelatine until fully dissolved. Allow to cool to just-warm before gently pouring over the Blackberry Mousse layer. Refrigerate until set.
Whip 200 mL cream to stiff peaks and fold through 1 tbsp berry puree to create a soft pink colour. Pipe whipped cream on top of cake and garnish with red currants or berries.

TOP TIPS

*You can use ready-made fruit purees or make your own by blending fresh fruit in a food processor until smooth.
Homemade purees will keep in the fridge for 3 days or can be frozen for later use.
If making your own purees pass them through a fine sieve to remove any pulp or seeds.
Let the cake set for at least 6 hours, preferably overnight before slicing.