How to make a white chocolate and green tea mousse cake with fresh raspberries
- Although it looks impressive, this delicious dessert, which is surprisingly light and not too sweet, is far easier to make than expected
This dessert looks impressive, but it’s far easier to make than you would expect from my long and detailed instructions. The dessert is light and not too sweet, and is perfect as the last course of a holiday feast.
White chocolate and green tea mousse cake with fresh raspberries
The cake needs several hours in the fridge to set, so if you like, bake and assemble it the day before you plan to serve it. To make it, you need a cake ring that is 18cm in diameter and at least 5cm high; if you don’t have one, use a springform pan (minus the base) with the same dimensions.
The cake batter is the same one used for ladyfinger biscuits, although when baked, the result is different from the commercial types, which are crisp and dry. For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes.
The recipe calls for two types of white chocolate. The first, used in the mousse, is “real” white chocolate – often labelled as couverture. It’s made with cocoa butter and the packaging will always state the amount it contains – usually 25 per cent to 35 per cent. The decoration is made with chocolate coating, often labelled as compound chocolate (or compound coating); it contains vegetable shortening instead of cocoa butter.
For the matcha (green tea powder), there’s no need to use the super-expensive ceremonial-grade quality, but do buy one that you are willing to drink because the colour will be more vivid than the type usually labelled for desserts.
For the cake layers:
4 large eggs
