This JimJam mousse cake, featuring a fresh and creamy eggless strawberry mousse, strawberry milk-soaked ladyfinger biscuits, strawberry jam, and JimJam biscuits, tastes like nostalgia on a plate.
For Indians, few things are as nostalgic as JimJam biscuits. Nothing beats the crispy and chewy cream and jam combination, and the flavor takes you straight back to childhood.
This mousse cake perfectly captures the exciting flavor of a JimJam with a fresh strawberry mousse that’s creamy and delicious, sitting on top of strawberry-soaked ladyfinger biscuits and a layer of jam, complete with a layer of JimJams. It’s like childhood on a plate but still tastes sophisticated.
And the best part? It’s super simple to make. The cake is eggless and needs no cooking, and the whole dessert can be made in under an hour.
Let’s get into the details.
PS: If you love JimJams, you’ll also love this JimJam ice cream.
Which pan to use for making a mousse cake
I like to set mousse cakes in pastry rings as they are easily removable, but you can also set this cake Tiramisu-style in any serving dish and serve it directly through that without unmoulding it. It will work either way!
Eggless Strawberry Mousse
The star of the show is the eggless strawberry mousse that’s made with fresh strawberry puree and is jam-packed with flavor. You need only five ingredients and 20 minutes to make it!
Note: This mousse needs gelatin to set in the right texture. Without gelatin, the mousse will be loose and will not set properly, so unfortunately, it cannot be skipped. You can find both vegetarian and halal gelatin easily in stores!
Here are the steps for making the eggless strawberry mousse.
- Bloom the gelatin as per the instructions on your gelatin packet. Most gelatin powders need to be mixed with cold water to bloom.
- In a saucepan, add the strawberry milk (store-bought) and liquid whipping cream/heavy cream. Heat the mixture on medium until it starts to simmer, but don’t let it boil. Meanwhile, place the white chocolate and strawberry puree in a heat-proof bowl.
- Pour the hot cream mixture on top of the chocolate, let it sit until the chocolate melts from the heat, then whisk until everything is combined. If the chocolate is not melting properly, heat it in the microwave in 20-second intervals until it’s fully melted.
- Add the gelatin and mix while the mixture is still hot, then let it cool completely.
- In a separate, larger bowl, whip the cream to medium peaks. Do not overwhip at this step, or the cream will split when you mix it with the chocolate mixture.
- Once the chocolate mixture has cooled down, add it to the cream in three intervals, folding it gently with a silicone spatula after every addition until it’s fully combined. Be gentle while mixing at this step to make sure that you do not knock the air out of the cream, which will make the mousse dense instead of light.
Assembly
- To assemble, prepare the pastry ring by placing it on a baking paper-lined baking tray. If using a serving dish to assemble, keep it by your side.
- Pour the strawberry milk into a shallow bowl, then dip the ladyfinger biscuits for JUST 5 seconds in the milk. Do not dip it for longer, or it will absorb too much of the milk, which will leak out while the cake is setting.
- Place the dipped ladyfinger biscuits at the bottom of the pan and repeat until the base is completely covered.
- Pipe a thin layer of strawberry jam on top and spread it evenly, then top with the strawberry mousse.
- Cover and chill the cake until set, at least 6-8 hours, or ideally overnight.
- Once the cake is set, remove the pastry ring (if using) by gently heating the sides of the pan with a blowtorch. Cover the mousse cake with a layer of JimJam biscuits, and if you want to go one extra step, fill any gaps on top between the biscuits with whipped cream. Serve cold.
The best part about this dessert is that it’s super simple to make, needs no cooking, and can be made a day in advance, making it perfect for a lunch or dinner you’re hosting at home. And of course, it tastes delicious.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
JimJam Mousse Cake
Equipment
- 7" pastry ring or a round or rectangle 7" serving dish
- Silicone spatula
- Hand whisk
Ingredients
Strawberry Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat strawberry milk
- 100 ml fresh strawberry puree
- 8 grams gelatin powder
- 200 grams grams white chocolate
- 225 ml liquid whipping cream for whipping
Assembly
- 100 grams ladyfinger biscuits
- 100 ml strawberry milk
- 100 ml strawberry jam
- 300 grams JimJam biscuits
Instructions
Strawberry Mousse
- Start by blooming your gelatin according to the directions on the packet—this usually means stirring it into cold water and letting it sit to activate.
- In a small saucepan, combine the strawberry milk (you can use store-bought) with liquid whipping cream or heavy cream. Warm the mixture over medium heat until it just begins to steam—don’t let it come to a full boil. While that’s heating, place your white chocolate and strawberry purée in a separate heatproof bowl.
- Once the milk mixture is hot, pour it over the chocolate and purée. Allow it to sit for a minute or two so the chocolate begins to soften, then whisk everything together until smooth. If needed, microwave the mixture in short bursts (around 20 seconds) to fully melt any remaining chocolate pieces.
- Stir in the bloomed gelatin while the mixture is still warm so it dissolves easily. Set this aside to cool completely.
- In another bowl, whip the cream until it forms medium peaks—just enough to hold its shape but not stiff. Overwhipping can cause the cream to curdle when folded later.
- Once the strawberry-chocolate base is no longer warm, incorporate it into the whipped cream in three additions, folding gently each time with a spatula. Work slowly and carefully so the mousse stays airy and light.
Assembly
- Line a tray with parchment paper and place your pastry ring or mold on top. If you’re using a serving dish instead, have that ready.
- Pour some strawberry milk into a shallow bowl and briefly dip each ladyfinger biscuit, no more than 5 seconds, or they’ll soak up too much liquid and may cause leaking during setting.
- Arrange the dipped biscuits tightly across the base of your mold to create an even layer.
- Next, pipe a thin layer of strawberry jam over the biscuits and spread it out evenly. Pour the prepared mousse on top and smooth the surface.
- Cover the cake and refrigerate for at least 6-8 hours, or ideally overnight, until completely set.
- Once set, carefully unmold the cake. Decorate the top with JimJam biscuits, and for a finishing touch, pipe whipped cream into any empty spaces between the cookies. Serve chilled and enjoy!
Notes
- Let the chocolate base cool completely: If the white chocolate-strawberry mixture is even slightly warm, it can deflate the whipped cream and ruin that light, airy mousse texture.
- Be gentle when folding: Fold the cream into the base slowly and carefully to keep all that lovely air in. Rushing this step can make the mousse heavy.
- Dip ladyfingers quickly: Just a quick 5-second dip in the strawberry milk is enough. Oversoaked biscuits will become soggy and may weep into the mousse.
- For clean edges: If using a pastry ring, run a warm knife or a blowtorch along the sides before unmolding to get that neat, professional finish.
- Chill overnight for best results: While 6-8 hours is the minimum, an overnight chill helps the mousse set perfectly.
- Decorate just before serving: To keep your JimJam biscuits crisp and the whipped cream fresh, top the cake right before serving rather than in advance.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time.
