Strawberry mousse cake
Pink striped biscuit sponge encircled with slices of fresh strawberries filled with a strawberry sabayon mousse and topped with a Pimms gelee including strawberries, fresh mint leaves and cucumber.
10cm deep acetate strip
18cm diameter round deep sided loose bottomed tin
3 large eggs
1 tsp lemon juice
Pinch of salt
60g caster sugar
60g plain flour
20g icing sugar
A dab of Sugarflair Dusky Pink paste food colouring
3 large egg yolks
40g caster sugar
90ml dessert wine (I use Pacherenec du Vic-Bilh from Adnams)
1 tablespoon lemon juice
600g ripe, tasty strawberries for puree, leaves removed and roughly chopped
2 tablespoons lemon juice
100ml strawberry cordial
1 quantity of sabayon
8 sheets platinum fine leaf gelatine
300ml double cream
200g large, firm, well-shaped strawberries to slice for the sides
50ml strawberry cordial
250ml can of ready-mixed Pimms and lemonade
4 sheets platinum fine gelatine
1 mini cucumber or approximately
4cm length of regular cucumber
100g fresh strawberries Approximately
20 small fresh mint leaves
1 Pre-heat the oven to 190C (fan). Draw a 16cm diameter circle on a sheet of baking parchment, and draw a strip that is 10cm deep and 30cm wide. Turn the paper over on the tray, so the drawing doesn’t come off on the sponges.
2 Whisk the egg whites with a teaspoon of lemon juice and a pinch of salt until they are stiff but not dry. A tablespoon at a time, sprinkle in caster sugar while the mixer is still running until it is all incorporated. In another bowl beat the egg yolks until thick and paler.
3 With the mixer running slowly, add the beaten egg yolks to the meringue and mix until evenly coloured. Sieve in plain flour, then fold into the mixture with a silicone spatula.
4 Fill a very large piping bag fitted with a 1cm plain nozzle with two-thirds of the sponge mix. Carefully colour the remaining third of the mixture pink trying not to knock out the air and fill a second piping bag also fitted with a 1cm nozzle.
5 Pipe the white sponge mix over the drawn circle on the baking parchment. Start from the middle and pipe in a continuous spiral to the line. Dust the circle with icing sugar using a tea strainer.
6 Pipe alternate stripes of pink and white sponge mix along the full length of the strip drawn on the baking parchment. Dust the strip with icing sugar using a tea strainer.
7 Re-dust the sponge circles and strips with a second layer of icing sugar.
8 Put in oven for approximately six minutes until cooked and very lightly coloured. Remove from oven and leave for 15–20 minutes before carefully removing sponge from baking parchment with pallet knife and transferring to cooling rack.
9 Bring 5cm of water to simmering point in large saucepan.
10 In large heat-proof bowl put egg yolks, caster sugar, dessert wine and lemon juice. Whisk with electric hand whisk for one minute until light and foamy.
11 Stand bowl over saucepan of barely simmering water and continue to whisk for eight minutes. It should be voluminous and the egg yolks cooked through.
12 Remove bowl from heat and continue to whisk until the sabayon is cold.
13 Pour the sabayon into large jug, cover with clingfilm and refrigerate until required.
14 Soak gelatine sheets in a dish of cold water for five minutes.
15 Add lemon juice to strawberries and puree with blender or food processor, then push them through a fine metal sieve. Add strawberry cordial and stir thoroughly.
16 Put about 100ml of puree in a small, clean saucepan and warm gently. Turn off heat and add the sheets of gelatine; stir until they have dissolved. Add this mix to the strawberry puree, stir thoroughly and put to one side until at room temperature. 17 Lightly beat the double cream until soft and thick, but do not over whip. In large bowl carefully fold cream and strawberry puree into sabayon.
Assemble the mousse
18 Cut strawberries for the garnish into quarters, slice them and lay on a plate lined with clingfilm in the freezer.
19 Line sides of 18cm diameter deep-sided, loose-bottomed tin with 10cm high acetate strip.
20 Slightly trim to tidy top and bottom edges of sponge strip, then cut it in half along its length. Use these two strips to line the side of the tin, cutting to length. You may need to peel off the crust with a sharp knife to reveal the stripes. Inset the circle of sponge into base of the lined tin.
21 Take large firm strawberries, cut off tops so they are all same height (approx 6cm) and slice along their length. Arrange the slices pointy end up on top of the sponge strip.
22 Pour strawberry mousse from the jug into the sponge-lined tin, to the top of the strawberries. Put in the fridge and chill until the top feels set.
Topping with gelee
23 Soak gelatine in dish of cold water for five minutes.
24 Put strawberry cordial in small saucepan, squeeze excess water out of sheets of gelatine and add these to the cordial. Warm and stir gently until thoroughly dissolved.
25 Add can of ready-mixed Pimms and lemonade and stir gently until froth has dissipated. Put jug in fridge while you prepare the cucumber and mint - the gelee needs to have thickened slightly before pouring over mousse.
26 Cut cucumber into very thin triangles.
27 Ensure that any of the strawberries that are protruding above the surface of the mousse are tight against the acetate, otherwise the jelly may seep down behind them. Top the strawberry mousse with a single layer of strawberry pieces straight from freezer, the pieces of cucumber and the mint leaves, and then pour over the Pimms gelee. Return mousse to fridge.
28 Chill mousse cake for about four hours until it has set, then remove it frome tin by pushing up the loose bottom and peel off the acetate. Smile and serve!
To simplify this recipe, omit colouring the sponge and just use one piping bag. Or omit the sponge completely and pour the mousse into glasses and top with the gelee.
Step 11, whisk the sabayon until it is voluminious and the egg yolks are cooked.
Step 21, arrange the strawberries on top of the sponge slices.
Step 6, pipe alternate pink and white sponge fingers along the parchment.
Step 5, pipe the sponge mixture into a circle on parchment.