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Perfect Strawberry Mousse Dome Cake Recipe Easy Mirror Glaze Dessert

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A silky smooth strawberry mousse dome cake topped with a glossy mirror glaze, perfect for celebrations and special occasions. This recipe is surprisingly easy and uses simple ingredients to create a stunning dessert.

Ingredients

Scale
  • 300g (10.5 oz) fresh strawberries, hulled and chopped
  • 100g (½ cup) granulated sugar for mousse
  • 7g (1 packet) gelatin powder for mousse
  • 60ml (¼ cup) cold water for blooming gelatin (mousse)
  • 240ml (1 cup) heavy cream, cold, whipped to soft peaks
  • 1 tbsp fresh lemon juice
  • 150g (¾ cup) granulated sugar for glaze
  • 100g (⅓ cup) glucose syrup or light corn syrup
  • 100g (⅓ cup) sweetened condensed milk
  • 10g (1.5 packets) gelatin powder for glaze
  • 60ml (¼ cup) cold water for blooming gelatin (glaze)
  • 150g (5 oz) white chocolate, chopped
  • Red food coloring (optional)
  • 150g (5 oz) ladyfinger biscuits or sponge cake rounds for cake base

Instructions

  1. Prepare the Strawberry Puree: Blend chopped strawberries with half the sugar (50g/¼ cup) until smooth. Strain through a fine mesh sieve to remove seeds. Set aside. (10 minutes)
  2. Bloom the Gelatin for Mousse: Sprinkle 7g gelatin powder over 60ml cold water and let sit for 5 minutes until spongy.
  3. Heat and Combine: Warm the strawberry puree with remaining sugar over low heat, stirring until sugar dissolves. Remove from heat and stir in bloomed gelatin until fully dissolved. Add lemon juice. Let cool to room temperature but do not let it set. (10 minutes)
  4. Whip the Cream: Using an electric mixer, whip the cold heavy cream until soft peaks form (about 2-3 minutes). Gently fold the strawberry mixture into the whipped cream until well combined. (5 minutes)
  5. Assemble the Mousse Domes: Lightly grease silicone molds. Place a small piece of ladyfinger or sponge cake at the base. Spoon or pipe the strawberry mousse into the molds, smoothing the tops with an offset spatula. Tap molds gently to release air bubbles. Freeze for at least 4 hours or overnight. (10 minutes prep + freezing time)
  6. Make the Mirror Glaze: Bloom 10g gelatin in 60ml cold water for 5 minutes. In a saucepan, combine sugar, glucose syrup, and condensed milk. Heat gently until sugar dissolves. Remove from heat, stir in bloomed gelatin until melted. Pour hot mixture over chopped white chocolate. Let sit 2 minutes, then blend with immersion blender until smooth. Add red food coloring if desired. Cool glaze to 35°C (95°F) before glazing. (15-20 minutes)
  7. Glaze the Frozen Domes: Remove mousse domes from molds and place on wire rack over tray. Pour glaze evenly over each dome, ensuring full coverage. Let excess drip off. Transfer domes to serving plates and thaw in refrigerator about 2 hours before serving. (15 minutes + thawing)

Notes

Freeze mousse domes solid before glazing to prevent glaze from sliding off. Keep glaze temperature around 35°C (95°F) for best results. Bloom gelatin properly to avoid lumps. Chill bowl and beaters before whipping cream. Use an offset spatula to smooth mousse and avoid air bubbles. Store leftovers covered in refrigerator up to 3 days; avoid freezing after glazing.

Nutrition

Keywords: strawberry mousse, mirror glaze, dome cake, easy dessert, celebration cake, mousse cake, strawberry dessert, shiny glaze

Find it online: https://lenatable.com/perfect-strawberry-mousse-dome-cake-recipe-easy-mirror-glaze-dessert/