Frozen Cake with Raspberry Mousse and Nutella®
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 400g |
| Butter | 170g |
| Dehydrated mixed berries | 15g |
| Fine salt | 3g |
| Sugar | 100g |
| Egg whites | 50g |
| Water | 30g |
| Heavy cream (liquid) | 190g |
| Raspberries | 40g |
| Gelatin sheets | 4g |
| Nutella® | 150g |
| Fresh mixed berries | to taste |
| Fresh strawberries | to taste |
| Fresh mint | to taste |
Instructions
Step 1: Prepare the Biscuit Base
Start by making the biscuit base. Begin by melting the butter in a small pan. Once melted, place the digestive biscuits into a food processor and blend until finely crumbled. Gently crush the dehydrated mixed berries by hand while mixing with the biscuit crumbs. Line a 23 cm springform pan with parchment paper and press the biscuit mixture evenly onto the bottom and sides of the pan, using the back of a spoon to compact it. Place the pan in the freezer and allow the base to chill for about an hour.
Step 2: Make the Italian Meringue
While the base is cooling, prepare the Italian meringue. Pour the egg whites into the bowl of a stand mixer fitted with a whisk attachment. In a small saucepan, add the sugar and water. Heat over low heat while monitoring the temperature with a kitchen thermometer. When the syrup reaches 115°C, start beating the egg whites on low speed. Once the syrup reaches 121°C, pour it slowly into the whipped egg whites, continuing to beat at a low speed. Once all the syrup is added, increase the speed to high and continue whisking until the meringue is completely cool and stiff.
Step 3: Prepare the Raspberry Mousse
Soak the gelatin sheets in cold water until softened. Meanwhile, whip the heavy cream with an electric mixer until stiff peaks form. Using an immersion blender, purée the fresh raspberries until smooth. Transfer the raspberry purée to a small saucepan and gently heat it. Squeeze out any excess water from the gelatin sheets and add them to the warm raspberry purée, stirring until dissolved. Allow this raspberry mixture to cool slightly.
Step 4: Combine the Mousse Ingredients
Take about half (75g) of the prepared meringue and place it in a separate bowl, setting it aside for later use (see note below for how to use the leftover meringue). Slowly incorporate the raspberry mixture into the meringue, followed by the whipped cream. Be gentle as you fold the ingredients together to avoid deflating the mousse.
Step 5: Assemble the Cake
Remove the chilled biscuit base from the freezer. Pour the raspberry mousse mixture into the center of the biscuit base, smoothing the surface with the back of a spoon. Return the cake to the refrigerator for about one hour, allowing the mousse to set.
Step 6: Decorate and Serve
Once the mousse has firmed up, transfer the cake to a serving platter. Fill a piping bag fitted with a 6mm tip with Nutella® and pipe a spiral design in the center of the mousse, stopping a few centimeters from the edge. Fill the remaining space around the spiral with fresh strawberries and mixed berries to your liking. Garnish with a few sprigs of fresh mint. Your Frozen Cake with Raspberry Mousse and Nutella® is now ready to be served.
This recipe brings together the tartness of fresh raspberries with the rich, creamy sweetness of Nutella®, making it a decadent and refreshing dessert perfect for any occasion. Enjoy!
