A crunchy biscuit base topped with a sweet, creamy mousse made with fresh strawberries makes this a delicious summer treat for the whole family.
This recipe makes one 9″ cake.
For the base:
40g digestive biscuits
2tbsp caster sugar
For the mousse:
400g fresh strawberries
600ml double cream
100g caster sugar
2 egg whites
6 leaves gelatine
First prepare the base. Place the digestive biscuits into a large bowl and use the end of a rolling pin to crush into very fine pieces.
Add the two tablespoons of sugar and stir in.
Melt the butter and add to the biscuit crumbs, stirring in well.
While the mixture is still warm place into a greased 9” round baking tin. Use a cup to flatten the biscuit base down well, packing it tightly together as you go.
Now make the mousse. Hull and halve the strawberries, then use a hand mixer to blend to a fine pulp with the juice of half a lemon.
Soak six gelatine leaves in a bowl of cold water. Meanwhile, whip two egg whites with the sugar until stiffened. Set aside.
Whip the cream until thickened. Add the whipped egg whites and strawberry pulp and whip together well.
After the gelatine has been soaked for five minutes place in a pan and warm over a very low heat until melted.
Add the melted gelatine into the strawberry mixture and whip in well.
Pour the mixture into the cake tin over the biscuit base.
Refrigerate overnight until set.
Shortly before serving give the dessert a final touch by decorating with whipped cream and fresh strawberries.
We were sent some Jubilee strawberries to try out for this recipe which were deliciously sweet and juicy. The Jubilee brand is available to buy from all good stores including Tesco’s Finest range, Sainsbury’s Taste the Difference, Waitrose Speciality, M&S and Asda’s Extra Special.
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