Black Cherry Mousse Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

Seductively soft, this ‘half-cake, half-mousse’ has a light, lemony flavour and is topped with black cherries and spread with cream around the sides. Late in the summer you could use strawberries or raspberries in the topping instead of the black cherries.


For the cake

  • 3 large eggs (size 1–2), separated
  • 5 oz (150 g) caster sugar


Preheat the oven. Lightly grease a 7–8-inch (18–20 cm) cake tin, line with a disc of greased, greaseproof paper and dust with flour. Whisk the egg yolks with the caster sugar until very pale. Whisk in the