With its crown of savoiardi biscuits containing a velvety white chocolate mousse spiked with limoncello and a pretty glistening raspberry jelly on top, this is the festive showstopper your Christmas table needs! 

LIMONCELLO RASPBERRY MOUSSE CAKE

Serves 10-12

Difficulty level: INTERMEDIATE

Time until I can eat it: 3 hours

 

2  x 200g packets lady fingers or savoiardi biscuits, crushed

150g salted butter, melted

 

WHITE CHOCOLATE MOUSSE

240g The Kate Tin White Baking Chocolate Drops

30g salted butter

310ml milk

3 large egg yolks

35g white sugar

15g cornstarch

2 gelatine leaves or 1 tsp gelatine powder  softened in 45ml water

250ml whipping cream

60ml limoncello or lemon juice

Zest of 2 lemons

 

RASPBERRY JELLY 

4 (2g) gelatine leaves or 2 tsp gelatine powder soaked in 45 ml water

60ml (¼ cup) water

300g frozen raspberries

55g (¼ cup) castor sugar

pinch of tartaric acid

250g fresh raspberries, to garnish

 

For the crust, combine the crushed biscuits and 150g melted butter and press ⅔ of the mix into the base of a 20cm springform cake tin. Trim about 1cm off 1 end of the remaining ladyfingers to give them a base. Place them cut side down in the tin, around the cake base. Press the remaining crushed biscuit mix up the sides of the ladyfingers to fill in the gaps (this is to make sure the mousse and jelly don’t seep out). Refrigerate until set.

For the limoncello mousse, place the white chocolate and 30g butter into a large bowl. Place a fine-mesh sieve over the top and set aside. In a saucepan over medium, heat the milk to just below a simmer. In a separate bowl, whisk the egg yolks, sugar and cornstarch together. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium heat until a thick glossy custard forms.

Remove from the heat and stir in the softened gelatine. Strain the custard mixture over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature. In a stand mixer, whip the cream until soft peak stage. Fold into the cooled chocolate mixture with the limoncello and lemon zest. Pour the mousse over the biscuit base and even the top using a small pallet knife. Return to the fridge to set while you make the jelly.

For the jelly, soak the 4 (2g) gelatine leaves in a bowl of ice water.  In a medium pot over high heat, combine the berries, water, 55g castor sugar and tartaric acid. Leave to cook, stirring occasionally until the sugar has dissolved, about 3 minutes. Reduce to a simmer and cook, stirring, until the raspberries have softened. Remove from heat. Squeeze the excess water out of the gelatine leaves and stir into the hot berry mixture. Stir until the gelatine has melted and is completely combined. Set aside to cool completely. Pour the cooled jelly over the set mousse and refrigerate for 2 hours or overnight.

To serve, unmould the mousse cake carefully and garnish with the fresh raspberries.

DOWNLOAD THE PRINTABLE PDF RECIPE CARD HERE:

LIMONCELLO RASPBERRY MOUSSE CAKE
Print
Ingredients
  1. CRUST
  2. 2 x 200g packets lady fingers, 1 packet crushed
  3. 150g salted butter, melted
  4. LIMONCELLO MOUSSE
  5. 240g good-quality white chocolate
  6. 30g salted butter
  7. 310ml milk
  8. 3 large egg yolks
  9. 35g white sugar
  10. 15g cornstarch
  11. 1 tsp gelatine powder or 2 (2g) gelatine leaves, softened in 45ml water for 5 minutes
  12. 250ml (1 cup) whipping cream
  13. 60ml (¼ cup) limoncello
  14. zest of 2 lemons (is that the right amount?) Yes
  15. RASPBERRY JELLY
  16. 4 (2g) gelatine leaves or 2 tsp gelatine powder soaked in 45 ml water
  17. 60ml (¼ cup) water
  18. 300g frozen raspberries
  19. 55g (¼ cup) castor sugar
  20. pinch of tartaric acid
  21. 250g fresh raspberries, to garnish
Instructions
  1. Grease a 20cm springform cake tin.
  2. Trim 1 cm off the ends of the ladyfingers to give them a flat base. Arrange them cut-side down in the tin around the edges. Crush the remaining biscuits (and offcuts) and mix with the melted butter. Press into the base of the cake tin and slightly up the sides to make sure there are no gaps between the biscuits. Refrigerate.
  3. To make the jelly, soak the gelatine leaves in a bowl of water. Place the berries, water and caster sugar in a medium pot over high heat. Leave to cook, stirring every now and then, for 3 minutes or until the sugar has dissolved. Reduce to a simmer and cook, stirring, until the raspberries have softened. Strain through a sieve. Squeeze the excess water out of the gelatine leaves and stir in the hot strained liquid. Stir until the gelatine has melted and is completely combined. Set aside to cool completely.
  4. To make the limoncello mousse, place the white chocolate and butter into a large bowl and place a sieve over the top. Heat the milk over medium heat to just below a simmer. In a separate bowl, whisk the egg yolks, sugar and cornstarch together. Pour the hot milk into the egg mixture gradually, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium heat until a thick glossy custard forms. Remove from the heat and stir in the softened gelatine. Pour the custard mixture into the fine sieve and strain over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature. Whip the cream until soft peak stage then fold into the cooled chocolate mixture. Add the limoncello/lemon juice and zest. Pour the mousse in the tin. Refrigerate.
  5. For the crust, combine the crushed biscuits and 150g melted butter and press ⅔ of the mix into the base of a 20cm springform cake tin. Trim about 1cm off 1 end of the remaining lady fingers to give them a base. Place them cut side down in the tin, around the cake base. Press the remaining crushed biscuit mix up the sides of the lady fingers to fill in the gaps (this is to make sure the mousse and jelly don’t seep out). Refrigerate until set.
  6. For the limoncello mousse, place the white chocolate and 30g butter into a large bowl. Place a fine mesh sieve over the top and set aside. In a saucepan over medium, heat the milk to just below a simmer. In a separate bowl, whisk the egg yolks, sugar and cornstarch together. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium heat until a thick glossy custard forms.
  7. Remove from the heat and stir in the softened gelatine. Strain the custard mixture over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature. In a stand mixer, whip the cream until soft peak stage. Fold into the cooled chocolate mixture with the limoncello and lemon zest. Pour the mousse over the biscuit base and even the top using a small pallet knife. Return to the fridge to set while you make the jelly.
  8. For the jelly, soak the 4 (2g) gelatine leaves in a bowl of ice water. In a medium pot over high heat, combine the berries, water, 55g castor sugar and tartaric acid. Leave to cook, stirring occasionally until the sugar has dissolved, about 3 minutes. Reduce to a simmer and cook, stirring, until the raspberries have softened. Remove from heat. Squeeze the excess water out of the gelatine leaves and stir into the hot berry mixture. Stir until the gelatine has melted and is completely combined. Set aside to cool completely. Pour the cooled jelly over the set mousse and refrigerate for 2 hours or overnight.
  9. To serve, unmould the mousse cake carefully and garnish with the fresh raspberries.
  10. Pour the cooled jelly over the set mousse and refrigerate for 2 hours or overnight. To serve, unmould the mousse cake carefully and top with the remaining raspberries.
The Kate Tin https://thekatetin.com/