Description
No-Bake Victoria Sponge Mousse Slice is a delightful and easy-to-make British-inspired dessert featuring a crunchy biscuit base, a light and fluffy mascarpone mousse layer, a sweet strawberry jam topping, and fresh strawberries. Perfect for warm days, this no-bake treat requires minimal preparation and chilling time, making it an ideal summer dessert or party snack.
Ingredients
Scale
For the base:
- 200g (about 7 oz) digestive biscuits or graham crackers, crushed
- 100g (7 tbsp) unsalted butter, melted
For the sponge mousse layer:
- 200ml (¾ cup + 1 tbsp) heavy whipping cream
- 250g (1 cup) mascarpone or cream cheese
- 50g (¼ cup) powdered sugar
- 1 teaspoon vanilla extract
For the strawberry jam layer:
- ½ cup strawberry jam or preserves
For topping:
- Fresh strawberries, halved or sliced
- Powdered sugar for dusting (optional)
Instructions
- Prepare the base: Grease and line an 8×8-inch square pan with parchment paper. Mix the crushed biscuits with melted butter until well combined. Press the mixture firmly into the base of the pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
- Make the mousse layer: In a bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat together the mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until light and fluffy, being careful not to deflate the mousse.
- Assemble the mousse layer: Spread the mousse evenly over the chilled biscuit base, smoothing the top with a spatula to create an even layer.
- Add the jam layer: Carefully spoon the strawberry jam over the mousse layer and spread gently to cover the surface evenly without mixing into the mousse.
- Top and chill: Arrange fresh strawberries on top of the jam layer as desired. Place the assembled slice in the refrigerator and chill for at least 3 to 4 hours or until firmly set.
- Serve: Once set, slice into bars or squares. Optionally dust with powdered sugar before serving for an extra touch of sweetness and presentation.
Notes
- For a traditional twist, substitute raspberry jam for strawberry jam.
- You can use store-bought sponge cake crumbs instead of crushed biscuits for a more authentic sponge cake flavor in the base.
- Ensure the butter is fully melted and mixed well with the biscuits to help the crust hold together firmly.
- Chilling time is essential for the mousse to set properly, so do not rush this step.
- Fresh strawberries can be replaced with other berries or fruit for variety.
