Mini Lemon Mousse Strawberry Cake
a delicious gourmet dessert


Each part of this can be made in advance then assembled the next day.
See more of my easy gourmet dessert recipe ideas

Mini Lemon Mousse Strawberry Cake

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Prep Time: 50 min    Total Time: 50 min    Servings: 6


4 tablespoons cornstarch
1/2 cup sugar
4 tablespoons water
1 teaspoon lemon zest, finely grated
1/2 cup fresh lemon juice
2 egg whites, room temperature
1 cup heavy cream
6 ring moulds, approximately 4-inch x 1-1/2-inch (I use 29 ounce cans, both ends removed cut in half horizontally)
Fresh Strawberries, stems trimmed, thinly sliced vertically
Angel Food Cake, make your favorite recipe or purchase at a bakery
Strawberry Fans,
can be done ahead
Chocolate syrup (optional)
6 Fresh Mint sprigs


To make the lemon mousse, whisk together in a small saucepan cornstarch, sugar and water over medium heat stirring constantly until mixture thickens. Remove from heat, whisk in the lemon juice and zest. Transfer to a large bowl to cool

In a mixing bowl beat egg whites to stiff peaks; in another clean bowl whip the heavy cream to soft peaks, fold them into the cooled lemon mixture.

Use a ring mold to cut angel food cake into 6 (4-inch x 1/2-inch high) rounds.Set them aside.

Put molds on a flat tray or plate with a lip to catch any drips; arrange strawberries single layer, pointed ends up, around inside of molds. Fill with the mousse, smooth the tops, cover loosely with plastic wrap and refrigerate for 6 hours or overnight.

Remove from refrigerator. Blot completely on paper towels of any liquid (the strawberries may weep) and place on 6 individual plates, top with cake rounds. Carefully lift off the ring, decorate plates with Strawberry Fans, chocolate syrup if desired and mint sprigs then serve this beauty immediately.

Wine recommendation: Champagne

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