Mixed Berry Mousse Cake

Start with making the biscuit base of the mousse cake. Line the bottom of the springboard tin with baking parchment.

Melt the butter gently in a microwave or in a bowl over a pan of hot water. Whilst this is melting, prepare the biscuits.

Crumble the cinnamon biscuits using a food blender into a fine crumb. Once your butter has melted, add this to the biscuit crumb and stir until fully incorporated. Using the back of a spoon, spread your buttery biscuit mixture into the bottom of your baking tin. Once you’ve finished levelling it as best as you can, place the tin in the fridge to help it set.

For the mousse: In a large bowl, whip the cream while gradually adding 2 teaspoons of icing sugar (the whipping cream must be very cold; you can even chill the bowl of cream in the refrigerator beforehand). Once whipped, pop it in the fridge to keep it cool.

In a separate bowl of cold water, add your gelatine sheets and let them dissolve. Set this aside, you’ll need it soon.

In a saucepan, heat the mixed fruit while crushing it with a potato masher (this step should last no more than 5 minutes). Pour the fruit into a strainer and press it in order to collect the juice. Put this juice back into the saucepan and add the sugar. Heat the juice while stirring to dissolve the sugar. As soon as the first bubbles appear, turn off the heat. Back to the bowl of gelatine which should be nicely dissolved by now. Pour this into the berry sugar juice mixture.

Let the mixture cool, stirring from time to time so that the surface does not gel.

Once the fruit preperation (called a coulis) has cooled, add it to the bowl of whipped cream which was in your fridge and stir until fully incorperated. 

Pour this mixture onto the layer of biscuit which will have set by now. Level by gently shaking the pan horizontally, and return the tin to the fridge for at least 4 hours.

To serve, run a knife around the circumference of the cake before releasing the spring. Decorate with fruit and enjoy as is or with fruit coulis.