Strawberry and Chocolate Mousse Cake

It’s Wimbledon Tennis season, and everyone wants to be digging in to some strawberries and cream. For a new take on an old favourite, why not try this strawberry and chocolate mousse cake for a tennis-watching treat?

Strawberry and Chocolate Mousse Cake
  • 3 free-range eggs
  • 75g caster sugar
  • 50g plain flour
  • 25g cocoa powder
  • 2 leaves of fine leaf gelatine + 4tbsp boiling water
  • 175g quality milk chocolate, broken into pieces
  • 500g mascarpone cheese at room temperature
  • 75g caster sugar
  • 1 vanilla pod, split lengthways and seeds removed
  • 200g Greek yoghurt
  • 1 punnet of strawberries, hulled and very thinly sliced, reserving a few of the best for decoration
  • 75g caster or icing sugar
  • 300g strawberries, hulled and halved (slightly over-ripe, bruised or odd-looking strawberries are perfect for this).
  2. Preheat the oven to 170C fan / gas mark 5 and grease and line a 23cm/8" spring-form or loose-based tin.
  3. Beat the eggs and sugar in a heatproof bowl over a pan of hot water until thickened and the beaters leave ribbons. Remove from the heat and whisk for a further two minutes.
  4. Sift the flour and cocoa powder over the eggs and sugar mixture and gently fold in. Turn into the tin and bake for 15mins or until just firm.
  5. Turn out and cool on a rack, then slice in half horizontally and put one half back in the cake tin.
  7. Soak the gelatine in a bowl of cold water for five minute, then discard the water and squeeze out the excess liquid. Pour four tablespoons of boiling water over the gelatine leaves in the bowl.
  8. Melt the chocolate in a large heatproof bowl over a pan of hot water and remove from the heat.
  9. In a separate large bowl, beat the mascarpone, sugar, vanilla seeds and yoghurt, then gradually add the gelatine water, whisking constantly.
  10. Add half the mixture to the melted chocolate and beat well. Pour the chocolate mixture over the cake in the tin and level the surface.
  11. Arrange sliced strawberries around the edge of the mousse and a few in the centre, reserving the rest. Top with the second layer of cake, then pipe or spoon over the remaining mascarpone mixture. If it has begun to set, beat in a little hot water.
  12. Chill the cake in the fridge for a few hours.
  14. Blend together the strawberries and sugar then press through a sieve to remove the seeds. Drizzle a little coulis over the cake and decorate with reserved strawberry slices.


Recipe courtesy of Garsons of Esher, selected by Tracy Carroll, the Surrey-based founder of Local Food Britain (, which showcases independent food producers.

Garsons’ pick-your-own fields offer more than 30 different crops over 150 acres. The site also houses a garden centre, a resturant and a farm shop.

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