Description
This No-Bake Victoria Sponge Mousse Slice is a creamy, dreamy dessert with layers of smooth mascarpone mousse, fresh strawberries, and a buttery digestive biscuit base. Perfect for any occasion, it’s a refreshing take on the classic Victoria sponge cake!
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 300ml heavy cream
- 250g mascarpone cheese
- 100g icing sugar
- 1 tsp vanilla extract
- Fresh strawberries, for layering
- Mint leaves, for garnish
Instructions
- Prepare the crust: Crush the digestive biscuits and combine them with melted butter. Press the mixture into the base of a lined square dish to form the crust. Refrigerate for 15 minutes to set.
- Make the mousse filling: In a large mixing bowl, whip the heavy cream until soft peaks form. In another bowl, mix the mascarpone cheese, icing sugar, and vanilla extract until smooth.
- Combine: Gently fold the whipped cream into the mascarpone mixture until well combined.
- Layer: Layer the mousse on top of the chilled biscuit base. Add a layer of sliced fresh strawberries, then top with more mousse.
- Chill in the refrigerator for at least 4 hours or until fully set.
- Once set, cut into slices and serve garnished with fresh mint leaves.
Notes
- You can use any fruit in place of strawberries, such as raspberries or blueberries, depending on your preference or seasonality.
- Make sure the mousse is well chilled before serving for the best texture.
- For an extra touch, drizzle with strawberry or raspberry sauce before serving.
Nutrition
- Serving Size: 1 slice (approximately 1/9 of the dessert)
- Calories: 330 kcal
- Sugar: 18g
- Sodium: 45mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg