This mousse cake with fruits is light, creamy, and colorful, with a soft genoise cookie base, a fruity strawberry mousse, a sweet raspberry center, and a smooth white chocolate mousse. The yellow whipped topping adds a bright finish and a fun bubble-style texture, making it perfect for birthdays, family gatherings, or a chilled dessert after dinner.
Why You’ll Love This Recipe
This cake looks elegant but is simple to assemble. The strawberry and raspberry flavors give it a fresh fruity taste, while the white chocolate mousse makes it rich and smooth. It is also a no-bake-style layered dessert once the genoise base is ready, and it can be prepared ahead of time, which makes serving much easier.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 genoise cookie disk, about 18 cm wide
250 ml whole liquid cream, very cold
100 g white chocolate, chopped
100 g strawberry coulis
50 g raspberry jam
2 gelatin sheets
1 teaspoon vanilla extract
2 tablespoons icing sugar
A few drops yellow food coloring
60 ml extra cold whole liquid cream, for the yellow topping
Directions
Place the gelatin sheets in a bowl of cold water and let them soften for 5 minutes.
To make the pink mousse, gently warm the strawberry coulis in a small saucepan. Squeeze one softened gelatin sheet to remove excess water, then stir it into the warm coulis until fully dissolved. Let the mixture cool slightly.
Whip 125 ml cold whole liquid cream until firm peaks form. Gently fold the whipped cream into the cooled strawberry coulis until smooth and airy.
For the white mousse, melt the white chocolate gently over low heat or in short microwave intervals. Squeeze the second gelatin sheet and stir it into the warm melted chocolate until dissolved. Let it cool slightly.
Whip the remaining 125 ml cold cream until firm peaks form, then gently fold it into the cooled white chocolate mixture.
Place the genoise cookie disk at the bottom of a pastry ring or springform mold. Spread the pink strawberry mousse evenly over the base.
Add the raspberry jam in a thin layer in the center, leaving a small border around the edges.
Pour the white chocolate mousse over the jam and smooth the surface.
For the yellow topping, whip 60 ml cold cream with icing sugar, vanilla, and yellow food coloring until firm. Spread it over the cake. Use the back of a small spoon to press gently across the top, creating a bubble effect.
Refrigerate for at least 4 hours before unmolding and serving chilled.
Use mango coulis instead of strawberry coulis for a tropical flavor. You can also replace raspberry jam with blueberry, apricot, or mixed berry jam. For a softer flavor, add a little lemon zest to the strawberry mousse. For decoration, top the cake with fresh strawberries, raspberries, or thin fruit slices before serving.
Storage/Reheating
Store the mousse cake covered in the refrigerator for up to 3 days. Keep it chilled until serving so the mousse stays firm. This cake should not be reheated. Freezing is not recommended because the mousse texture may become watery after thawing.
FAQs
Can I make this cake ahead of time?
Yes, it is best made the day before serving so the mousse has enough time to set.
Can I use powdered gelatin?
Yes, use about 4 g powdered gelatin total, prepared according to the package instructions.
Can I use dark chocolate instead of white chocolate?
Yes, but the flavor will be stronger and less sweet.
Can I use frozen fruit coulis?
Yes, thaw it completely and warm it gently before adding gelatin.
Why is my mousse too soft?
The cream may not have been whipped enough, or the gelatin may not have dissolved fully.
Can I use store-bought genoise?
Yes, a ready-made genoise disk works well.
How do I unmold the cake cleanly?
Run a warm knife around the edge before removing the ring.
Can I add fresh fruit inside?
Yes, small pieces of strawberry or raspberry can be added between layers.
Does the cake need to stay cold?
Yes, keep it refrigerated until serving.
Can I make it without food coloring?
Yes, the yellow topping can be left plain white or lightly colored with fruit puree.
Conclusion
This mousse cake with fruits is creamy, fruity, and beautiful to serve. With its soft genoise base, strawberry mousse, raspberry center, white chocolate layer, and bright whipped topping, it is a refreshing dessert that feels special without being difficult to prepare.
A light and elegant mousse cake layered with a soft genoise base, fruity strawberry mousse, a raspberry center, and creamy white chocolate mousse, topped with a decorative whipped finish.
Ingredients
1 genoise cookie disk (18 cm)
250 ml whole liquid cream, very cold
100 g white chocolate, chopped
100 g strawberry coulis
50 g raspberry jam
2 gelatin sheets
1 teaspoon vanilla extract
2 tablespoons icing sugar
A few drops yellow food coloring
60 ml extra cold whole liquid cream (for topping)
Instructions
Soak gelatin sheets in cold water for 5 minutes.
Warm strawberry coulis gently, add one squeezed gelatin sheet, and stir until dissolved. Let cool slightly.
Whip 125 ml cream to firm peaks, then fold into the strawberry mixture to make the pink mousse.
Melt white chocolate gently, add the second gelatin sheet, and stir until dissolved. Let cool slightly.
Whip remaining 125 ml cream and fold into the white chocolate mixture to create the white mousse.
Place genoise disk in a mold. Spread strawberry mousse evenly on top.
Add raspberry jam as a thin center layer.
Pour white chocolate mousse over and smooth the surface.
Whip 60 ml cream with icing sugar, vanilla, and food coloring until firm. Spread on top and create a bubble texture with a spoon.
Refrigerate for at least 4 hours until set. Unmold and serve chilled.
Notes
Ensure gelatin is fully dissolved for proper setting.
Use very cold cream for better whipping results.
Let mixtures cool slightly before folding to maintain airy texture.
