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Awkward cooking with The Cake Eating Co – Champagne Strawberry Hearts

Here at The Cake Eating Co we love a good yarn. Sometimes to the point where we don’t actually end up doing anything productive for hours because we get so involved in some seriously good chat. So when we had people asking for us to do some recipes we thought we would make it with a bit of talk involved because, you know, we like to talk…. But in all seriousness, we also wanted it to be a helpful resource and to teach you a skill as well as maybe answering some questions you might have.  To that affect to make the video we decided to invite a couple of guests to act as the student (thanks to LucyAnderson123 a.k.a our number 1 instagram fan and Cassandra Kovacs from C M Photography )

We have adjusted our recipe to suit a home kitchen, readily available ingredients and equipment most home kitchens have.

The recipe we are featuring is our valentines champagne strawberry mousse, developed for our Valentines menu this year. A basic entremet cake with a crisp buttery sable biscuit to balance the soft texture of the mousse.

Champagne strawberry mousse entremet with a mascarpone vanilla centre and almond sable base


Mascarpone centre


50ml cream

125ml cream

20g white sugar

4g powdered gelatin

100g mascarpone

5g vanilla bean

15ml cold water


  1. Sprinkle the gelatin over the cold water and set aside
  2. Put in a pot the 50ml cream and white sugar. Bring to the boil, remove from the heat and stir in gelatin until dissolved
  3. In a bowl whip the vanilla bean, mascarpone and 125ml cream until soft peaks are formed, fold in heated cream mix. Pour into a flexi mold or a glad wrap lined biscuit tin and freeze until set

Strawberry champagne mousse


100ml champagne

50g sugar

350g strawberries

16g gelatin

50ml cold water

500ml cream


  1. Sprinkle gelatin over the cold water and set aside.
  2. In a pot heat champagne, sugar and strawberries. Bring to the boil, remove from the heat and stir in gelatin until dissolved. Blend until smooth and set aside until around 35 degrees (blood temperature)
  3. Whip the cream to soft peaks, fold the cooled strawberry mix in. Pour into molds about 1/3 of the way, insert chilled mascarpone centre and fill to the top in mousse. Put in freezer to set overnight or until frozen solid

Almond sable biscuit

(volume of recipe has been reduced from the video)


125g soft butter

50g ground almonds

5g vanilla bean

50g icing sugar

1 egg

140g flour


  1. Cream butter, almond, vanilla bean and icing sugar until light and fluffy (about 5 mins). Beat in egg and then fold in flour
  2. Flatten dough and place in the fridge for 10 mins to make a firm dough
  3. Flour bench and roll out to about 3mm thick, cut biscuits to the size of the base of the mousse. Bake at 180 deg for 7-10 mins depending on your oven. The cooked biscuit should not colour but will go from glossy to matte when cooked

Mirror glaze


480g white chocolate (must be proper chocolate, not compound or cooking)

190ml full fat milk

20ml liquid red food colour

14g gelatin

50g cold water

60g glucose


  1. Sprinkle gelatin over the cold water and set aside.
  2. Bring milk, colour and glucose to the boil. Pour over the white chocolate, whisk in slowly (you don’t want to add air) or use an immersion blender keeping the blade below the surface the whole time.
  3. Strain and set aside.

To finish

Put frozen mousses on a baking tray, pour glaze over. Using an offset spatula or sharp knife, slide blade under the mousse and carefully move to on top of the sable biscuit. We used champagne soaked strawberries, cacao nib, crisp pearls, roses and gold leaf to decorate ours.

As individual serves they will take about 30 mins to defrost and be ready to eat.

The ideal temperature for glazing is around 35-37 degrees (about blood temperature), and the mousse must be frozen.

Any extra glaze can be stored in the freezer for up to a month.

If you don’t want to try your hand at making your own entremet you can see our selection available in store (changes monthly) or order your own!

We would love to know what you want us to show you next! Leave a message about what you would like to see <3

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