Strawberry-Caramel Layered Mousse Cake

Looking for a sweet, pampering, strawberry dessert?

This Strawberry-Caramel Layered Mousse Cake is super delicious AND incredibly easy to prepare!

Strawberry-Caramel Layered Mousse Cake

Serves 3-4 cups (depending on the serving dish)

Vegan Strawberry Layered Mousse Cake - pampering and simple to prepare.

Ingredients:

For the mousse layers:

400g chilled coconut cream (1 can) – Look for the tins with the highest percentage of coconut extract

1 tbsp of Vanilla instant pudding

5 tbsp strawberry jam

4-5 tinned strawberries (though its tempting to use fresh strawberries, tinned strawberries have the benefit of having soaked up the syrup making them softer and better for the mousse)

1/2 tbsp pink food-colouring gel (optional)

For the caramel layers:

250g caramelised biscuits (the kind you get in the complimentary hotel hot drink tray)
5 tbsp of tinned strawberry syrup

For the topping:

3-4 tbsp of strawberry jam

Fresh strawberries for decoration

Strawberry topping for a perfect Vegan Strawberry Layered Mousse Cake

How do you make it:

Open the chilled coconut tin and drain the excess liquid until you’re left with just the thick creamy coconut extract. Add this into a bowl and whisk with the instant pudding.
Add the 5 tbsp of strawberry jam, the food-colouring gel and the 4-5 tinned strawberries. Whisk together then refrigerate for 15 min.

Crush the biscuits in a food processor/ blender. Add the strawberry syrup and continue to blend until the mixture is moist but not too sticky.
In your serving vessel start with a layer of the biscuit mixture then alternately layer with the mousse. Top with a small layer of strawberry jam and decorate with fresh strawberries.

Enjoy!

Green thinking in the kitchen: an old scented candle jar turns into a romantic serving dish for this Vegan Strawberry-Caramel Layered Mousse Cake