When it comes to desserts that tick all the boxes of flavour, texture, and visual appeal, fluffy mousse cakes with fresh berries stand in a league of their own. These delightful creations are a symphony of airy, velvety mousse paired with a vibrant burst of flavour from ripe, locally-sourced berries.

Ingredients

For the Mousse

• 200g white chocolate, finely chopped
• 3 large eggs, separated
• 250ml heavy cream
• 50g granulated sugar
• 1 tsp vanilla extract

For the Berry Topping

• A mix of fresh South African berries (strawberries, blueberries, raspberries, and blackberries), washed and dried

For the Base

• 200g digestive biscuits
• 100g unsalted butter, melted

Method

1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a resealable bag and crushing them with a rolling pin.
2. In a mixing bowl, combine the biscuit crumbs with melted butter until they resemble wet sand.
3. Press the mixture firmly into the base of your chosen cake moulds or a tart pan. Refrigerate while you prepare the mousse.
4. Melt the finely chopped white chocolate in a heatproof bowl over a pot of simmering water (double boiler). Stir until smooth and then set aside to cool slightly.
5. In a separate bowl, whip the heavy cream until it forms stiff peaks. Set it aside in the refrigerator.
6. In another bowl, whisk the egg yolks with granulated sugar until pale and creamy. Stir in the melted white chocolate and vanilla extract.
7. In a clean, dry bowl, whip the egg whites until stiff peaks form.
8. Gently fold the whipped cream into the white chocolate mixture until well combined.
9. Gradually fold in the whipped egg whites, being careful not to deflate the mixture. The result should be a light and airy mousse.
10. Remove the prepared biscuit base from the refrigerator. Carefully spoon or pipe the white chocolate mousse onto the biscuit base, filling each mould or tart pan evenly.
11. Smooth the tops with a spatula and refrigerate for at least 4 hours or until the mousse has set.
12. Before serving, top each mousse cake with a generous selection of fresh berries.
13. Carefully remove the mousse cakes from their moulds or tart pan. Plate them, garnished with more fresh berries if desired, and serve.