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- 2 cups fresh strawberries, hulled and halved - 2 tablespoons granulated sugar (for roasting) - 1 cup heavy cream, well-chilled - 1/2 cup creamy Greek yogurt - 1/2 cup powdered sugar - 1 teaspoon pure 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 The right ingredients are key to this Roasted Strawberry Mousse Cake. Fresh strawberries make it bright and sweet. Roasting them with sugar brings out their flavor. The heavy cream and Greek yogurt create a rich and smooth mousse. Powdered sugar adds sweetness, while vanilla gives it a warm note. You will need four large eggs for the mousse. The egg whites help it rise and stay fluffy. Salt enhances the flavors. Gelatin helps the mousse set firm. Cold water is important for blooming the gelatin. Lastly, the sponge cake layer holds the mousse. You can make it at home or buy one. Fresh mint leaves on top give a nice color and flavor. For the complete recipe, check out the Full Recipe link. Enjoy making this delightful treat! 1. Preheat the oven to 400°F (200°C). 2. Arrange the halved strawberries on a baking sheet lined with parchment paper. 3. Sprinkle 2 tablespoons of granulated sugar evenly over the strawberries. 4. Roast them for 20-25 minutes until they become soft and slightly caramelized. 1. In a small bowl, mix 1/2 teaspoon of unflavored gelatin with 1 tablespoon of cold water. Let it bloom for about 5 minutes. 2. Heat the gelatin in the microwave for 10 seconds until it melts. Allow it to cool slightly. 3. In a large mixing bowl, whip 1 cup of heavy cream, 1/2 cup of Greek yogurt, 1/2 cup of powdered sugar, and 1 teaspoon of pure vanilla extract until soft peaks form. 4. In a separate bowl, beat 4 large egg whites with 1/4 teaspoon of salt until stiff peaks form. 1. Carefully fold the whipped cream into the egg whites in two additions. Use a gentle hand to avoid deflating the mixture. 2. Take half of the roasted strawberries and mash them with a fork until smooth. 3. Gently fold the mashed strawberries and the melted gelatin into the mousse mixture until just combined. 1. Line a springform pan with plastic wrap for easy removal. 2. Place the pre-baked sponge cake layer at the bottom of the pan. 3. Pour the mousse over the sponge cake and smooth the surface with a spatula. 4. Cover the springform pan with plastic wrap and refrigerate the cake for at least 4 hours or overnight. Follow this detailed guide to create the Roasted Strawberry Mousse Cake. For the full recipe, check the complete instructions provided. To make your mousse just right, avoid overwhipping the cream. This means stopping when you see soft peaks. If you whip too long, it can turn into butter. Next, use a gentle folding technique with egg whites. Start by adding a small amount of the whipped cream to the egg whites. Gently mix it in. Then, fold in the rest slowly. This keeps the mousse light and airy. When roasting strawberries, adjust the sugar based on their sweetness. If your berries are sweet, use less sugar. If they are tart, add a bit more. Roast them until they are just caramelized. This means they should be soft and slightly brown. This process brings out the best flavor and sweetness in the strawberries. For a stunning presentation, serve each slice with strawberry juices. This adds a beautiful touch and enhances the flavor. Place a fresh mint sprig on top for color and freshness. Finally, use dessert plates to elevate the look. This small detail makes your cake feel extra special. For the full recipe, check the section above. {{image_4}} You can turn this dessert into a chocolate treat. To do this, simply add cocoa powder to the mousse. Start with 1/4 cup of unsweetened cocoa powder. Mix it in with the heavy cream and yogurt. This adds a rich, chocolate flavor that pairs well with the strawberries. Chocolate and strawberry make a classic combo that everyone loves. Want to mix it up? You can swap out strawberries for other fruits. Raspberries and blueberries work great too. If using raspberries, you might need a bit more sugar. They can be tart. For blueberries, roast until soft, similar to strawberries. Adjust the roasting time to make sure they are just right. If you need a gluten-free cake, don’t worry! You can use a gluten-free sponge cake. Many stores sell these cakes now. Just check the labels to make sure they are gluten-free. Also, confirm that all other ingredients are gluten-free, like the gelatin and any added toppings. This way, everyone can enjoy this delicious treat. For the full recipe, check out the detailed instructions above. You can store the Roasted Strawberry Mousse Cake in the fridge for up to 3 days. Make sure it is covered well. This keeps it moist and tasty. If it dries out, the cake won't be as good. Freezing the mousse is not a good idea. The texture will change and not be as smooth. However, you can freeze the pre-baked sponge cake. This is great if you want to use it later. Just thaw it before you build your cake. This cake tastes best when it is chilled. You can serve it right after garnishing it with fresh strawberries and mint leaves. You can also put it together a day ahead. This makes it easy for parties or gatherings. Just keep it in the fridge until ready to serve. For a special touch, serve each slice with strawberry juices from the roasted berries. The mousse should set for at least 4 hours, preferably overnight. This time allows the mousse to firm up and gives the flavors a chance to blend. If you can wait, overnight is best. It makes slicing easier and enhances the taste. Yes, this cake can be assembled a day in advance for convenience. Making it ahead saves time on the day of serving. You can enjoy your party without the last-minute rush. Just store it in the fridge until it’s time to serve. Ensure egg whites are whipped to stiff peaks and gelatin is properly bloomed and melted. If the mousse is too runny, it won’t hold its shape. Whipping the egg whites correctly is key. Blooming gelatin properly ensures it works its magic in the mousse. Fresh strawberries are recommended for better flavor and texture, but frozen can be used in a pinch. Fresh fruit gives a richer taste and a better texture when roasted. However, if you only have frozen, they still work. Just make sure to thaw them first. Pair with whipped cream, fresh fruits, or a berry sauce for an extra touch. These toppings add flavor and color to your plate. Try drizzling some strawberry sauce over each slice for a beautiful finish. The Roasted Strawberry Mousse Cake combines fresh strawberries, rich cream, and sponge cake. You learned how to prepare the strawberries and make the mousse step-by-step. Remember to keep the mousse airy for the best texture. Storage tips ensure it stays fresh for days. Explore your own twists with chocolate or different fruits. This cake is show-stopping and delicious. Enjoy making something special that delights every time!

Roasted Strawberry Mousse Cake

Indulge in the delightful flavors of Roasted Strawberry Mousse Cake with this easy recipe! This luscious dessert features creamy layers of roasted strawberries on a soft sponge cake, perfect for any celebration. With simple ingredients and straightforward steps, you'll impress friends and family alike. Ready to take your dessert game to the next level? Click through to discover the full recipe and enjoy a slice of heavenly goodness!
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Ingredients
  

2 cups fresh strawberries, hulled and halved

2 tablespoons granulated sugar (for roasting)

1 cup heavy cream, well-chilled

1/2 cup creamy Greek yogurt

1/2 cup powdered sugar

1 teaspoon pure 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). Arrange the halved strawberries on a baking sheet that’s lined with parchment paper, ensuring they are in a single layer. To enhance their natural sweetness, sprinkle the strawberries evenly with 2 tablespoons of granulated sugar. Roast them in the oven for 20-25 minutes, or until they become soft and caramelized. Remove from the oven and let cool completely.

    In a small bowl, combine the gelatin with 1 tablespoon of cold water and allow it to sit for about 5 minutes to bloom. After this time, gently heat the gelatin in the microwave for about 10 seconds until melted. Set aside to cool slightly.

      In a large mixing bowl, combine the chilled heavy cream, Greek yogurt, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture until soft peaks form, being careful not to overwhip it.

        In a separate mixing bowl, beat the egg whites and salt using a clean whisk or mixer attachment, until stiff peaks form. Take the whipped cream mixture and carefully fold it into the egg whites in two additions, using a gentle hand to avoid deflating the mixture.

          Take half of the cooled, roasted strawberries and mash them with a fork until somewhat smooth. Gently fold the mashed strawberries into the mousse mixture, followed by the melted gelatin, blending until just combined.

            Line a springform pan with plastic wrap for easy removal. Place the pre-baked sponge cake layer at the bottom of the pan. Carefully pour the strawberry mousse over the sponge cake and use a spatula to smooth the surface.

              Cover the springform pan with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight, allowing the mousse to fully set.

                Once the mousse has set, carefully remove the cake from the pan and peel away the plastic wrap. Decorate the top of the cake with the remaining roasted strawberries and garnish with fresh mint leaves just before serving.

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

                    - Presentation Tips: For an elegant touch, serve each slice on dessert plates, drizzling with the luscious strawberry juices from the roasted strawberries. Add a sprig of mint on top for a pop of fresh color!