No-Bake Victoria Sponge Mousse Slice Recipe
Indulge in the delightful flavors of a classic Victoria Sponge cake in a no-bake mousse form with this easy-to-make and elegant dessert. Layers of buttery biscuit crust, creamy mousse, fruity jam, and fresh berries come together for a perfect treat.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: British-inspired
- Diet: Non-Vegetarian
Ingredients
Units
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For the Biscuit Crust:
- 2 cups digestive biscuits or graham crackers, crushed
- 1/2 cup unsalted butter, melted
For the Mousse Filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1/2 cup strawberry or raspberry jam
- 1 1/2 cups fresh strawberries or raspberries, sliced
- 1 tablespoon powdered sugar for dusting
Instructions
- Prepare the Biscuit Crust: Line an 8×8-inch square baking dish with parchment paper. Mix crushed biscuits with melted butter. Press into the bottom of the dish and refrigerate.
- Make the Mousse Filling: Beat cream cheese until smooth. Whip heavy cream with powdered sugar and vanilla until stiff. Fold whipped cream into cream cheese.
- Assemble the Mousse Slice: Spread half of the mousse over the crust. Spoon jam on top, add sliced berries, and cover with remaining mousse. Refrigerate until set.
- Final Touches: Dust with powdered sugar before serving. Garnish with berries if desired.
Notes
- Experiment with different jams for varied flavors.
- For a richer taste, use shortbread cookies instead of graham crackers.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
