Berry Mousse and Sponge Finger Torte Recipe

How to Make Berry Mousse and Sponge Finger Torte

Method

  1. Line a 19cm springform pan with plastic wrap. Using fruit compote, dip one side of your finger into syrup and line around pan, then lay sponge fingers on bottom of pan.
  2. To make mousse, combine the chocolate and 40ml cream in the microwave, stirring until melted. Set aside.
  3. In a bowl, beat remaining cream with icing mixture until stiff. Set aside.
  4. In a large bowl, mix together cream cheese, caster sugar, berry compote and vanilla extract. Once well combined, add in melted chocolate and mix well. Then, fold in prepared cream mixture to create your mousse.
  5. Spoon half the mousse mixture onto base of sponge fingers, place another layer of sponge fingers,  dipped in compote, on top of mousse then repeat with remaining mousse.
  6. Place in fridge to set for 4 hours or overnight.
  7. Place a layer of sponge fingers around the mousse torte. Secure with twine or decorative ribbon. If you find they are ‘sticking’, a dab of compote to the inside of the biscuits will help hold them.
  8. Slice strawberries and lay on top of mousse. Serve

Optional: Dust a sprinkling of icing mixture over top of strawberries before serving.

Recipe: Courtesy of Tracey, ALDI Test Kitchen