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Tropical Fruit Mousse Cake

Flavoured with delicate mangosteens, tangy lychees, mangoes, passion fruit and rambutans, this decadent mousse cake will be a favourite among friends and family, and is something you’ll want to serve time and again…

Tropical Fruit Mousse Cake

Tropical Fruit Mousse Cake


Makes one 24cm cake

For the fruit jelly:
500g coarsely chopped mangoes (approx. 3)
2 passion fruit, pulp only
2 mangosteens, flesh only
4 lychees, flesh only
2 rambutans, flesh only
100g caster sugar
½ lemon, juiced
1 tbsp yuzu juice
5 gelatine leaves (titanium strength), soaked in cold water

For the cake base:
150g butter, softened
150g light brown sugar
3 eggs
150g self-raising flour
50g desiccated coconut
30ml coconut rum (optional)

For the mousse:
750g mascarpone
2 tbsp lemon zest, finely grated
4 egg yolks
100g caster sugar
1 ½ lemons, juiced
1 tbsp yuzu juice
5 gelatine leaves, soaked in cold water

For the topping
1 mango, peeled and shaved into strips
1 dragon fruit, sliced
Edible gold leaf (optional)


1. For the jelly, combine the fruit and 1 litre of water in a large saucepan, bring to a simmer and cook for 30 minutes, or until pulpy and fragrant. Purée using a handheld blender or food processor, then strain through a fine sieve to yield 600ml. (Depending on the ripeness of your mangoes, you may have more than 600ml; if so, reduce it on the hob for around 10 minutes, discarding any pulp).

2. Combine the fruit with the sugar in a clean saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil, remove from the heat, and then stir through the lemon juice and yuzu juice. Squeeze the excess water from the gelatine, add to the pan, stir to dissolve and leave to stand until cool.

3. For the cake base, preheat the oven to 180°C/360°F/Gas 4. Butter and line the base of a 23cm springform cake tin. Beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time and whisk well. Add the flour, coconut, coconut rum (if using) and a pinch of salt. Whisk until just combined and pour into the tin.

4. Bake in the centre of the oven for 15-20 minutes, or until a skewer inserted into the middle comes out clean.

5. Allow to cool, then remove the tin and trim off the domed top of the cake to give a flat surface. Put the cake back in the tin (upside down if you want the cut side to be away from the mousse) to help keep its shape, and grease with a neutral cooking oil.

6. To make the mousse, fold together the mascarpone and lemon zest in a bowl, being careful not to split the mascarpone. Whisk together the egg yolks, sugar, lemon juice and yuzu juice in a heatproof bowl over a saucepan of simmering water for 10-15 minutes or until thick; squeeze the excess water from the gelatine, add to the bowl and stir until dissolved. Carefully fold this through the mascarpone mixture, spoon over the cake top, and refrigerate for 2 hours or until firm.

7. Pour the jelly over the mascarpone mixture and refrigerate until firm. Remove the cake from the tin, top with mango and dragonfruit, and sprinkle with gold leaf (if using).

Find more recipes in the Harrods Magazine app.