Strawberries and raspberries fluffy cloud

26 April 2017

Ok I invented that name, but it’s my cake and I’m allowed to call it “fluffy cloud”…

Red tulips are not my favorite in the gardens. And as a very dear friend of ours, full of good intentions, has planted a lot of those everywhere in my garden, behind my back, using the excuse of fun and educational activities for the kids (what a sneaky technique), every spring those red tulips are the first to flourish throughout the garden. So I pick and gather them into bouquets.

Because I love those flowers as bouquets. And then this explosion of red gave me a strong strawberry craving … there is no explanation for that (… no I’m not pregnant … for once).



  • 12 biscuits shortbread
  • 30g (2 tbsp) of butter


Strawberry mousse

  • 600g (21 oz) of strawberries
  • 150g (3/4 cup) of granulated sugar
  • 6 gelatin sheets
  • 3 egg whites


Raspberry sauce

  • 300g (10 oz) of raspberries
  • 90g (8 tbsp) of granulated sugar
  • 11/2 gelatin sheet
  • 1 to 2 tbsp of water



  • Strawberries
  • Raspberries
  • 2 to 3 tbsp of raspberry jelly

Grind the Shortbreads to powder, and mix them with the melted butter. Cut a sheet of baking paper to the size of a springform pan (20cm (8 in)). Place it on the removable bottom. Spread over and firmly press the mashed biscuits, then set aside in the fridge.

Soak the gelatin sheets in cold water.

In a blender, mix strawberries and sugar. (You should have about 800ml (27 fl oz)). Depending on the strawberries, you may add some more sugar if necessary.

Put half of the strawberry purée in a pan and bring to a boil. Remove from heat and add the pressed out gelatin sheets. Mix together, then add the other half of strawberry purée.

Beat the egg whites into a firm peak with a pinch of salt. Gently add the strawberry purée. Spread the mousse on the shortbreads in the mold. Refrigerate for 2 hours.

When the mousse is really firm, prepare the raspberry sauce.

Soak 11/2 gelatin sheet in cold water.

In a saucepan, heat the raspberries and granulated sugar and bring to a boil, while crushing the fruits. Cook for 2 to 3 minutes, then push through a fine sieve to remove the seeds. Bring back to a boil with 1 to 2 tbsp of water, then remove from heat and add the pressed out gelatin. (You should have about 150 ml (5 fl oz )). Let cool, then pour on the strawberry mousse and refrigerate for 2 more hours.

Gently unmold the fluffy cloud. Arrange strawberries and raspberries on the top.

Warm the raspberry jelly in a saucepan over low heat. Baste the fruits with melted jelly.


You can also freeze this cake during all steps of preparation. Not only it saves time, but unmolding is much easier. But then, you will have to take it out of the freezer at least to hours before serving.


Plate: Aux Oiseaux @ Bernardaud

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