Cherry Curd Mousse Cake
Boho Baker
6
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
blank
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
blank
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.
Latest Recipes
Lime Marmalade Gin Drizzle Loaf
Peaches & Brie Puff Pastry Tart
