Neapolitan Mousse Cake
A light and airy Neapolitan Mousse Cake featuring layers of chocolate, vanilla, and strawberry mousse on a delicate sponge base, perfect for a refreshing dessert.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
- 1 chocolate sponge cake base (8 inch)
- 1 cup heavy cream, divided
- 3 oz dark chocolate, melted
- 3 oz white chocolate, melted
- 1/4 cup strawberry puree
- 1/4 cup sugar, divided
- 2 tsp gelatin powder
- 2 tbsp cold water
- 1 tsp vanilla extract
- Fresh strawberries for garnish (optional)
Instructions
- Place gelatin in cold water and let bloom for 5 minutes.
- Whip 3/4 cup heavy cream until soft peaks form. Divide into three equal portions.
- For the chocolate mousse, gently warm the gelatin until melted and mix into melted dark chocolate. Fold in one portion of whipped cream.
- For the vanilla mousse, warm gelatin as before and mix with melted white chocolate and vanilla extract. Fold in second portion of whipped cream.
- For the strawberry mousse, dissolve sugar in strawberry puree, warm gelatin until melted and add to puree. Fold in the final portion of whipped cream.
- Place chocolate sponge cake base in a springform pan. Pour chocolate mousse evenly over base and refrigerate for 30 minutes.
- Once set, add vanilla mousse layer and refrigerate again for 30 minutes.
- Top with strawberry mousse layer and chill the cake for at least 4 hours or overnight.
- Remove cake from pan and garnish with fresh strawberries before serving.
Notes
For best results, prepare the mousse layers a day ahead to allow them to fully set; you can also substitute fresh raspberries for strawberry puree for a different flavor twist.
Find it online: https://thefoodieplanner.com/neapolitan-mousse-cake/