Vanilla and Raspberry Mousse Cake

The final Ascot treat is a showstopper dessert. This features a genoise sponge base with a vanilla mousse, a genoise sponge and raspberry jelly insert, and a fresh raspberry and mint leaf decoration.

The sponge is light and delicate, offering the perfect base to the dessert. The mousse has a delicious vanilla flavour and is light due to the addition of the egg white. It was not without a hitch in making as I managed to curdle the custard that was touching the very bottom of the pan and hence stir the 'scrambled egg' into the rest of the mix. So, a second custard was needed! Also, I managed to leave my custard to set a little too much so that once I added the cold cream it became hard to work with. Next time, less patience needed (that's a new one!). Other than that, it is a great dessert with the raspberry flavour from the insert being strong and fruity. I think it looks spectacular and tastes fantastic too.