Stem ginger mousse cake
- November 2016
- Serves 10-12
- Hands-on time 50 min, plus at least 6 hours setting
Debbie Major’s mousse cake recipe is creamy with a hint of spice coming through from the steam ginger. This showstopper pudding is a great dinner party centrepiece.
- 38.6g (22.4g saturated)
- 39.3g (30.1g sugars)
Instead of piping the cream (step 7) you can spoon it over, then swirl using a palette knife or the back of a spoon.
You can find edible gold leaf at Waitrose and Sainsbury’s.
Make up to 24 hours in advance and keep, covered, in the fridge.
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