Raspberry mousse cake

For a scrumptious dessert try Simon Rimmer's decadent raspberry mousse creation, generously laced with alcohol - ideal for dinner parties
By Simon Rimmer
Raspberry mousse cake
  • Rating:
  • Serves: 8-10
  • Prep Time: 25 minutes plus overnight chilling and macerating
  • Effort: medium



  • 2 madeira cakes
  • 45 ml brandy
  • 75 ml fresh orange juice
  • 180 g butter, softened
  • 180 g sugar
  • 180 g ground almonds
  • 180 ml double cream, whipped
  • 400 g frozen raspberries, thawed
  • 75 g icing sugar
  • 100 ml peach schnapps
  • 225 g raspberries
  • 200 ml double cream or whipping cream, to serve


1. Line a 1.5 litre round bottomed bowl or basin with cling film. Trim and roughly slice the cakes. Mix together the brandy and orange juice in a separate bowl. 2. Dip each cake slice into the brandy mixture, before using them to line the basin. Cover the surface area of the base of the bowl, reserving enough cake to form a 'cover'. 3. In a mixing bowl, cream together the butter and sugar, then add the ground almonds, a little at a time. Fold in the whipped cream, then the thawed raspberries. 4. Spoon the raspberry mixture into the cake-lined dish, cover with more cake slices (pre-dipped in the brandy mixture) and chill overnight.5. Dust the icing sugar into the schnapps and macerate the fresh raspberries in the sugar-coated schnapps for at least 1 hour. 6. To serve, place a decent wedge of cake on individual plates, topped with a tumbling dollop of macerated raspberries and some lightly whipped cream on the side.

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