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No-bake Berry Lemon Yogurt Mousse Cake

No-bake Berry Lemon Yogurt Mousse Cake

5 from 2 votes
This Berry Lemon Yogurt Mousse Cake, is very refreshing and flavorful, smooth and light with a great combination of textures. The cake consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.
Servings 12 servings
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins

Ingredients
  

Cookie Crust

  • 9 oz (250g) digestive biscuits or graham crackers
  • 1/2 cup (110g) butter , melted
  • 1 tsp (5g) lemon zest

Berry Yogurt Mousse

  • 14 oz (400g) fresh or frozen mixed berries
  • 1/2 cup (100g) sugar
  • 2 tbsp (30ml) lemon juice
  • 2 ¼ tsp (7g) gelatin powder
  • 3 tbsp (45g) cold water
  • 3/4 cup (180g) Greek yogurt
  • 1 cup (240g) whipping cream (35% fat) , chilled

Yogurt Lemon Mousse

  • 1 ¼ cup (300g) Greek yogurt
  • 1/2 cup (60g) powdered sugar
  • 2 tsp (10g) lemon zest (of 2 lemons)
  • 2 ¼ tsp (7g) gelatin powder
  • 3 tbsp (45g) cold water
  • 1 ¼ cup (300g) whipping cream (35% fat) , chilled

For decoration

  • fresh berries
  • lemon peels
  • powdered sugar , for dusting

Instructions
 

  • First prepare the berry sauce so it has time to cool before preparing the berry mousse. In a small saucepan add mixed berries, sugar and lemon juice and bring to a boil over medium-high heat, stirring constantly. Simmer for about 10-15 minutes or until thickens. Remove from heat and sieve to remove seeds. Dissolve 2 ¼ tsp (7g) gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin in the warm berry sauce. Reserve about ? cup (80g) berry sauce and set aside to cool down until ready to use.
  • Prepare the crust. Line the sides of a round 8 or 9 inch (20-23 cm) springform pan with an acetate sheet and line the bottom of the pan with parchment paper.
  • Place the digestive biscuits or graham crackers into the bowl of a food processor and crush until crumbs form. Add melted butter and lemon zest and mix until evenly moistened.
  • Press the mixture into the bottom of the pan using the back of a spoon.  Refrigerate until the filling is prepared.
  • Prepare lemon yogurt mousse. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
  • Meanwhile in a bowl mix yogurt with powdered sugar and lemon zest.
  • Dissolve gelatin over low heat, pour over the yogurt mixture. Mix to combine.
  • In another bowl mix chilled whipping cream until soft peaks form. Gently fold the whipped cream into the yogurt mixture.
  • Pour the lemon yogurt mousse over the crust.
  • Spoon the reserved 1/3 cup berry sauce over the lemon mousse. Freeze for about 15 minutes until you prepare the berry mousse.
  • Prepare berry yogurt mousse. Add yogurt to the remaining berry sauce and mix to combine.
  • In another bowl mix chilled whipping cream until soft peaks form. Add berry sauce and mix to combine.
  • Pour the berry mousse over the lemon mousse and smooth the top.
  • Refrigerate the cake for 4-6 hours to set.
  • Decorate the cake with fresh mixed berries, lemon peel slices and dust with powdered sugar. Enjoy!

Video

Nutrition

Serving: 1gCalories: 386kcalCarbohydrates: 32.8gProtein: 7.5gFat: 25.6gSaturated Fat: 14gCholesterol: 72mgSugar: 22.5g
Calories: 386kcal
Course: Dessert
Cuisine: American
Keyword: berry cake, berry mousse cake, lemon mousse, no bake cake, no-bake dessert, summer dessert, yogurt mousse, yogurt mousse cake