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For this delicious cake, you'll need: - 2 cups fresh strawberries, hulled and halved - 2 tablespoons sugar (for roasting) - 1 pre-baked sponge cake layer (store-bought or homemade) These strawberries bring a sweet, caramelized flavor to your cake. The sponge cake layer gives it structure and softness. The mousse mix needs a few special ingredients: - 1 cup heavy cream, chilled - 1/2 cup Greek yogurt - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 4 large eggs, separated - 1/4 teaspoon salt - 1/2 teaspoon unflavored gelatin - 1 tablespoon cold water The whipped cream and yogurt make the mousse light and creamy. The gelatin helps it hold its shape. Add some flair with these garnishes: - Fresh mint leaves for garnish - Remaining roasted strawberries for decoration These toppings not only look great but also add extra flavor. You can find the full recipe at the end of this section. Enjoy making your Roasted Strawberry Mousse Cake! To start, you need fresh strawberries. Use 2 cups of hulled and halved strawberries. Preheat your oven to 400°F (200°C). Place the strawberries on a baking sheet lined with parchment paper. Sprinkle 2 tablespoons of sugar over them. This helps bring out their sweet flavor. Roast the strawberries for 20 to 25 minutes until they are soft and caramelized. Once they cool, set them aside for later. In a small bowl, take 1/2 teaspoon of unflavored gelatin. Add 1 tablespoon of cold water and let it sit for 5 minutes. Heat it in the microwave for 10 seconds until melted. Now, in a large bowl, combine 1 cup of chilled heavy cream, 1/2 cup of Greek yogurt, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract. Whip this mixture until soft peaks form. In another bowl, beat 4 egg whites with 1/4 teaspoon of salt until stiff peaks form. Gently fold the whipped cream into the egg whites in two additions. Be careful not to deflate the mixture. Take half of the roasted strawberries and mash them with a fork. Fold the mashed strawberries into the mousse mix. Add the melted gelatin and blend gently. Line a springform pan with plastic wrap. Place your pre-baked sponge cake layer at the bottom. Pour the strawberry mousse over the cake, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, to let it set. Once set, remove the cake from the pan and peel off the plastic wrap. Decorate the top with the remaining roasted strawberries and fresh mint leaves before serving. For the full recipe, check out the detailed instructions above. To roast strawberries well, start with ripe, fresh berries. Wash and hull the strawberries first. Cut them in half to help them cook evenly. Spread them on a baking sheet lined with parchment paper. Sprinkle sugar over the berries to enhance their natural sweetness. Roast them at 400°F for 20-25 minutes. Watch for a soft, caramelized look. Let the berries cool before using them in your mousse. For a light and airy mousse, focus on your cream. Use heavy cream, chilled well. Whip it until soft peaks form, but don’t overwhip. It should hold shape without being too stiff. When folding, do it gently. Start with a bit of the whipped cream and mix it into the egg whites. Then, fold in the rest in two parts. This helps keep the mousse light. Lastly, add the melted gelatin to stabilize your mousse. Store the mousse cake in the fridge until ready to serve. Cover it well to keep it fresh. This dessert tastes best chilled. When ready to serve, carefully remove it from the springform pan. Top with the remaining roasted strawberries. Add fresh mint leaves for a pop of color. Serve each slice on a dessert plate. Drizzle some strawberry juices over the cake for extra flavor. Enjoy this divine treat with friends and family! {{image_2}} You can use many fruits for your mousse. Try raspberries, blueberries, or peaches. Each fruit brings its unique taste. For raspberries, keep the sugar low for a tart flavor. Blueberries add a sweet touch, while peaches offer a juicy bite. Just roast them like the strawberries. This method enhances their flavors and sweetness. If you want a vegan mousse, there are simple swaps. Replace heavy cream with coconut cream. It whips up nicely and gives a rich taste. Use almond or soy yogurt instead of Greek yogurt. For the gelatin, choose agar-agar to keep it plant-based. These swaps let everyone enjoy the mousse cake. Want to spice up your mousse? Add a splash of lemon juice for a zesty kick. You can also mix in some chocolate or almond extract. Try adding crushed cookies or nuts for texture. A pinch of cinnamon or cardamom can give warmth. These additions make your mousse cake even more exciting. Check out the full recipe for more ideas! To keep your Roasted Strawberry Mousse Cake fresh, store it in the fridge. Cover it tightly with plastic wrap or place it in an airtight container. This keeps the cake moist and prevents it from absorbing other smells from the fridge. It is best to refrigerate it right after serving. You can freeze leftover Roasted Strawberry Mousse Cake for later. Wrap each slice in plastic wrap, then place it in a freezer bag. This helps avoid freezer burn. When you want to eat it, thaw the cake in the fridge overnight. This cake stays fresh in the fridge for about 3 to 4 days. After that, the texture and flavor may change. If you freeze it, the cake can last for about a month. Just remember, the sooner you eat it, the better it will taste! Enjoy your sweet treat! For the full recipe, check the earlier section. Yes, you can use frozen strawberries, but they may change the texture. Frozen berries release more water when they thaw. This extra moisture can make the mousse too runny. If using frozen strawberries, let them thaw, then drain any excess liquid. This will help maintain the mousse's texture. To keep the mousse fluffy, handle it gently. Fold the whipped cream and egg whites carefully. Use a large spatula and make a folding motion. This helps keep the air in the mixture. Avoid stirring too hard, as this can cause the mousse to lose volume. This dessert is great for making ahead. You can prepare it a day before. Just follow the recipe and refrigerate the cake. It needs at least four hours to set, but overnight is best. This lets the flavors blend and improves the taste. You can find the full recipe for the Roasted Strawberry Mousse Cake above. It includes all the ingredients and steps needed to make this delightful dessert. Enjoy making it! This blog post covered how to make a tasty roasted strawberry mousse cake. We looked at the main ingredients, steps, and helpful tips to perfect your cake. You learned about various fruit options and how long to store it. Remember, roasting strawberries brings out their flavor. You can enjoy this cake fresh or save it for later. Dive into your baking adventure, and have fun making this delicious dessert!

Roasted Strawberry Mousse Cake

Indulge in this delightful roasted strawberry mousse cake that's perfect for any occasion! With caramelized strawberries, creamy mousse, and a light sponge base, this treat is a showstopper. Discover the easy steps to create this delicious dessert that will wow your guests! Don't miss out on this unique recipe; click through for the full instructions and bring sweetness to your table today!
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Ingredients
  

2 cups fresh strawberries, hulled and halved

2 tablespoons sugar (for roasting)

1 cup heavy cream, chilled

1/2 cup Greek yogurt

1/2 cup powdered sugar

1 teaspoon vanilla extract

4 large eggs, separated

1/4 teaspoon salt

1/2 teaspoon unflavored gelatin

1 tablespoon cold water

1 pre-baked sponge cake layer (store-bought or homemade)

Fresh mint leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Place the halved strawberries on a baking sheet lined with parchment paper. Sprinkle the strawberries with the 2 tablespoons of sugar. Roast them for 20-25 minutes, or until they are soft and caramelized. Let them cool.

    In a small bowl, dissolve the gelatin in cold water and let it sit for about 5 minutes. Then, place it in the microwave for 10 seconds until melted, and set aside.

      In a large mixing bowl, combine the chilled heavy cream, Greek yogurt, powdered sugar, and vanilla extract. Whip the mixture until soft peaks form.

        In another bowl, beat the egg whites and salt until stiff peaks form. Gently fold the whipped cream mixture into the egg whites in two-addition increments, being careful not to deflate the mixture.

          Take half of the roasted strawberries, and mash them with a fork. Fold the mashed strawberries into the mousse mixture, and then add the melted gelatin, blending gently until combined.

            Line a springform pan with plastic wrap. Place the pre-baked sponge cake layer at the bottom of the pan. Pour the strawberry mousse over the sponge, smoothing out the top with a spatula.

              Refrigerate the cake for at least 4 hours, or overnight, to set the mousse.

                Once set, remove the cake from the pan and peel off the plastic wrap. Decorate the top with the remaining roasted strawberries and garnish with fresh mint leaves before serving.

                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8

                    - Presentation Tips: Serve slices on dessert plates, drizzling with a bit of the strawberry juices from the roasted strawberries for added flavor and color.