From The Vegan Woman’s website
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
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!
Down the Forest Path 