Strawberry White Chocolate Mousse Cake

Strawberry White Chocolate Mousse Cake

Although mousse cakes don’t take a long time to prepare, their silky and delicate texture is a favourite across the board. The body of the cake is created through the incorporation of air bubbles, which gives it a light and airy texture. This mousse cake from Icky Sticky Patisserie is delightfully sweet, flavoured with white chocolate and raspberries.


About Lillian Grimas:

Baker Lillian Grimas has been working at Icky Sticky Patisserie for over seven years and now owns the business with her husband, James, and son, Sonny, after apprenticing there. She has always had a love for baking, growing up baking with her nan and going into hospitality straight out of high school. In 2018, the same year she completed her apprenticeship, she won the Baking Association of Australia’s Official National Apprentice Pastry Cook trophy at Excellence in Baking 2018.

Strawberry White Chocolate Mousse Cake


For the strawberry mousse
1,500g white chocolate
55g bloomed gelatine
4,500g thickened cream, for whipping
600g cream, for heating
100g custard powder

For the strawberry jelly
1,000g strawberry puree
100g sugar
25g bloomed gelatine

For the vanilla sponge base
800g sponge powder
200g almond meal
400g water
450g eggs

For the white chocolate mirror glaze
600g sugar
350g water
600g glucose
300g cream
650g white chocolate
50g bloomed gelatine
30g titanium powder


To make the strawberry mousse
Whip the larger portion of cream until it is the consistency of soft-serve ice-cream.

Heat the white chocolate over a double boiler until smooth.
Heat the smaller portion of cream until boiled.
Add the bloomed gelatine to the heated cream and pour into the white chocolate.

Ensure the chocolate mixture is between 40–43 degrees.
Add some of the whipped cream to the chocolate mixture and gently mix in.

Pour the chocolate cream mixture into the remaining whipped cream and whip until smooth.

To make the strawberry jelly
Heat the puree and the sugar on low heat in a saucepan until the sugar is completely dissolved.
Add in the bloomed gelatine and whisk until dissolved.
Pour the jelly into small half-sphere moulds and large 6-inch rounds to be used in the individual size and large mousse cakes.
Freeze and use when completely frozen.

To make the vanilla sponge base
Add all ingredients into a stand mixer and whisk for 6–8 mins until it has doubled in size and is pale.

Evenly spread 3/4 of the mixture onto a tray for a sponge slab to be cut out for the individual mousse.
Pour the rest of the mixture into round 6-inch silicone moulds to use for the large mousse.
Bake for 12–14 minutes or until just golden brown.
Use when completely cool.

To make the white chocolate mirror glaze
Bring the sugar, water, cream, and glucose to the boil in a large saucepan.
Pour over white chocolate.
Whisk in gelatine.
Blitz with a bar mixer until completely smooth.

Add the titanium powder in additions, blitzing in between additions.
Add pink food gel until the glaze is pale pink.
Pour over frozen mousse at 28–30 degrees.

To assemble the mousse
Pipe mousse mixture into the bottom of a 7-inch silicone half-sphere mould and spread it up the sides to completely cover the base and sides of the mould.

Insert a 6-inch frozen strawberry jelly round into the silicone mould, pressing it down enough to release any air pockets between the mousse and the jelly.
Pipe mousse over the jelly until its completely covered.

Place a 6-inch vanilla sponge base on the last layer of mouse and press down evenly, ensuring the bottom is flat.
Brush sugar syrup over the vanilla sponge to keep moist.
Freeze overnight.
Remove from mould ready for decoration.

To decorate the mousse
Heat the glaze in the microwave for 2 mins in a jug.
Blitz the glaze with a bar mixer to remove and bubbles.
Ensure the glaze is between 28–30 degrees before pouring.
Place a sheet of cling wrap down on the bench with a wire rack on top to place the mousse on.
Pour the glaze over the mousse in a circular motion, ensuring you cover all sides.

Lift the mousse from the wire with offset spatulas and place on an 8-inch board.
Place a small layer of white chocolate crisp pearls around the bottom of the mousse covering the whole outer base.

Crush some freeze-dried strawberries and place them in a line across one side of the mousse.

Place a few pieces of gold leaf across the line of freeze-dried strawberries.
Keep refrigerated.

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