Ingredients
Scale
- 1 ½ cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 2 cups heavy whipping cream
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 box of vanilla sponge cake or homemade cake layers
- Optional garnishes: fresh blueberries, lemon slices, mint leaves
Instructions
- Blend 1 cup of blueberries with 2 tablespoons of sugar and lemon juice; strain to create a smooth puree.
- In a saucepan, whisk egg yolks, remaining sugar, and lemon zest over low heat.
- Slowly add blueberry puree, stirring until the mixture thickens; cool flavor completely.
- Beat heavy cream with vanilla until soft peaks form.
- Gently fold the cooled lemon-blueberry mixture into the whipped cream to create a light mousse.
- Layer the cake: place cake layers on a serving plate, spread with mousse, then add more layers, finishing with a mousse topping.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use ripe, fresh blueberries for vibrant color and flavor.
- Fold the whipped cream gently to maintain mousse fluffiness.
- Can be made a day in advance; cover tightly and store in refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake, Layered
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 125mg