This strawberry yogurt mousse is suitable to make layered cakes and is versatile even to do layered desserts in cups.

(Makes enough to fill a two layered 6-inch cake)


  • 170g whipping cream
  • 160g strawberry puree
  • 35g plain yogurt
  • 12g sugar
  • 6g gelatine leaves
  • 5g lemon juice


  1. Bloom gelatine leaves in cold water for about 5 minutes and squeeze the excess water out and leave aside for use later.
  2. Whisk the whipping cream to soft peak using a balloon whisk, you can do this free hand and work some muscles too.
  3. Warm puree, sugar and lemon juice in a saucepan till hot.
  4. Add bloomed gelatine and stir till well mixed.
  5. Add yogurt and stir through to mix well.
  6. Fold the whipped cream into the puree mixture till well mixed.
  7. Use the mousse quickly before the gelatine sets it.

You can change the flavour of the mousse quite easily by replacing the fruit puree.