Cherry Curd Mousse Cake

Name: Cherry Curd Mousse Cake
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 230g Thursday Cottage Cherry Curd; 115g cream cheese; 120ml double cream; 30g icing sugar; 10 Madeleines (store-bought); 10 Lady/Boudoir fingers; 50g Thursday Cottage Cherry Curd dissolved in 250ml water; Large bowl; Whisk; 18cm cake tin; Baking paper; Ribbon; Flowers (optional)

Rated 5.0 stars by 3 users

Author:

Boho Baker

Servings

6

Prep Time

20 minutes

The light and airy mousse is complemented by the soft and moist lady fingers, creating a decadent dessert that is sure to impress. Enjoy this elegant treat for a special occasion or as a mid-week indulgence.

Ingredients

230g Thursday Cottage Cherry Curd
115g cream cheese
120ml double cream
30g icing sugar
10 Madeleines (store-bought)
10 Lady/Boudoir fingers
50g Thursday Cottage Cherry Curd dissolved in 250ml water

Equipment

Large bowl
Whisk
18cm cake tin
Baking paper
Ribbon
Flowers (optional)

Directions

In a large bowl, whisk the cream cheese and Cherry Curd until well combined.
In a separate bowl, whisk the double cream and icing sugar until soft peaks form. Fold the cream mixture into the cherry curd and cream cheese.
Line an 18cm cake tin with baking paper. Place the madeleines around the outer edges of the tin.
Soak the lady fingers in the dissolved cherry curd. Line the base of the tin with five of the fingers, before topping it with half of the cheesecake mixture. Add the remaining fingers and smooth the rest of the cheesecake mousse over the top. Refrigerate for one hour.
To decorate, tie a ribbon around the sides of the cake and finish with a bow. Top with some flowers, if you wish.
Keep refrigerated and enjoy within two days.