Cold Desserts Recipes - Frozen Strawberry Mousse Cake

Ingredients

• 425g/15oz can strawberries in syrup

• 15ml/1 tbsp powdered gelatin

• 6 trifle sponge cakes

• 45ml/3 tbsp strawberry conserve

• 200ml/scant 1 cup crème fraiche

• 20ml/scant 1 cup whipped cram, to decorate

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Method:

1. Strain the syrup from the strawberries into a large heatproof jug. Sprinkle over the gelatin and stir well. Stand the jug in a saucepan of hot water and stir until the gelatin has dissolved.

2. Leave to cool, the chill in the fridge for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cake in half lengthways and then spread the cut surfaces evenly with the strawberry conserve.

3. Slowly whisk the crème fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep 20cm/8in loose-based cake tin with non-stick baking paper.

4. Pour half the strawberry mousse mixture into the tin, arrange the sponge cakes over the surface and then spoon over the remaining mousse mixture, pushing down any sponge cakes which rise up.

5. Freeze for 1-2 hours until firm. Unmould the cake and carefully remove the lining paper. Transfer to a serving plate. Decorate with whirls of cram, a few strawberry leaves and a fresh strawberry, if you have them.