Easter Mango and Vanilla Mousse Cake

This stunning dome-shaped mousse cake is the perfect Easter showstopper—light, creamy, and bursting with tropical mango flavour. Hidden inside the vanilla mousse are soft sponge layers and juicy mango cubes, all sealed under a glossy orange mirror glaze that gives the cake its egg-like appearance.

How long will it take?

1 hour, plus chilling

What’s the serving size?

Serves 10

What do I need?

For the Sponge Layer

2 large eggs at room temperature
100 g caster sugar
70 g plain flour
Pinch of salt
1 tsp vanilla extract

For the Mango Mousse

300 g fresh or frozen mango
2 tbsp lemon juice
2 tbsp sugar, optional, depending on sweetness of mango
2 ½ tsp powdered gelatine
2 tbsp cold water
300 mL thickened cream, chilled
150 g mascarpone, softened
1 tsp vanilla extract

For the Vanilla Mousse

2 tsp powdered gelatine
2 tbsp cold water
400 mL thickened cream, divided
200 g white chocolate, chopped
1 tsp vanilla extract

For the Orange Mirror Glaze

150 g white chocolate
75 ml water
100 g sugar
100 g sweetened condensed milk
3 tsp powdered gelatine
3 tbsp water
Orange food colouring

How do I make it?

You will need a 20-centimetre dome silicone mould or a rounded bowl lined with cling film for this recipe.
Preheat oven to 180C.
Make sponge first. Whisk eggs and sugar until pale and tripled in volume. Fold in sifted flour, salt and vanilla. Spread onto lined baking tray (about 1 cm thick) and bake 10–12 min until lightly golden. Cool, then cut into two circles - one slightly smaller than the base of your mould and one small disc for the centre layer.
Make the Mango Mousse by blending mango, lemon juice and sugar (if needed) in a food processor until smooth. Add gelatine to cold water and leave for 5 minutes, then stir into mango mixture. Whip cream to soft peaks. In another bowl, beat mascarpone and vanilla. Fold everything together gently and refrigerate.
Make the Vanilla Mousse by adding the gelatine to cold water. Set aside for 5 minutes. Meanwhile heat half the cream until steaming, then add chocolate and gelatine and stir until smooth. Cool to room temperature. Lightly whip remaining cream and vanilla and fold into cooled mixture.
Assemble the Dome by pouring half the vanilla mousse into the mould. Add the smaller sponge disc in the centre. Spoon in the mango mousse. Cover with remaining vanilla mousse. Place the second sponge disc on top. Cover and refrigerate 6 hours or overnight.
To make the Mirror Glaze bloom gelatine in water. Heat sugar and water until just simmering, remove from heat. Stir in condensed milk and white chocolate until smooth. Add gelatine and orange colouring. Cool to 32C (just pourable).
Unmould chilled cake. Place on a rack and pour glaze evenly over the dome. Let set 10 minutes, then transfer to cake stand.

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