Treat yourself to a delicious cherry and pistachio mousse slice

Go on — tell your friends that you slaved away for hours making their cherry and pistachio mousse slice. Not a single eyebrow will be raised. They won’t question you… but they should because this particular dessert is actually deceptively easy to make.

If you own a mixer, a fridge and a microwave (or stove) you can whip up this extravagant-looking dessert without so much as breaking a sweat. A bit of mixing here, a bit of whipping there and a few minutes assembling is all it takes. The majority of your time will actually be spent with your feet up, waiting for the layers to set. And the result is spectacular: layers of cake, two types of mousse and a pistachio-encrusted cherry glaze. Mmmm…

Cherry and pistachio mousse slice recipe

Not a fan of cherries or pistachios? No worries. It’s easy to mix it up — just replace the fruit and nuts with your favourites and away you go.

Prep time: 5 minutes | Cook time: 60 minutes | Assembly time: 2 hours | Total time: 3 hours 5 minutes

Yields 8

Ingredients:

For the cake:

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 4 eggs
• 1-1/2 cups plain flour
• 2 teaspoons baking powder
• 1/4 cup full-fat milk
• 1/2 cup pistachio nuts, unsalted, chopped

For the pistachio mousse:

• 2 sheets gelatine
• 2 cups thickened cream
• 3 tablespoons granulated sugar
• 2 tablespoons pistachio nuts, chopped

For the cherry mousse:

• 3 sheets gelatine
• 2-1/2 cups thickened cream
• 3 tablespoons granulated sugar
• 1 cup cherries, pureed

For the cherry glaze:

• 3 sheets gelatine
• 3 tablespoons granulated sugar
• 1 cup cherries, pureed and strained
• Pistachio nuts, chopped (for decoration)

Directions:

Before you start:

There are two ways you can prepare this dessert. You can use square or rectangular mousse rings, in which case you don’t have to do anything other than have them ready, or you can use a container with high sides, in which case you need to line it with cling film. When the dessert is ready you’ll want to make sure that it’s easy to lift out of the container.

For the cake:

1. Preheat the oven to 180 degrees Celsius and line a shallow baking tray with baking paper.
2. In a large bowl mix the softened butter and sugar until they are roughly combined.
3. Add the eggs and mix until just combined.
4. Add the flour and baking powder and mix.
5. Add the milk, a little bit at a time, mixing until the batter forms a thick liquid.
6. Sprinkle in the chopped pistachios and fold them in.
7. Pour or spoon the batter into the shallow baking dish and smooth it out so that it is even. Do not make it any thicker than 1 centimetre because this will serve as the base of your dessert.
8. Lower the heat to 165 degrees Celsius and bake for 15-20 minutes or until the cake is golden. Then take it out and allow it to cool.
9. Cut the cake to the size of your container or mousse ring, whichever you’re using, place it at the bottom of the container or mousse ring and put it in the fridge.

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For the pistachio mousse:

1. Place the gelatine sheets into cold water for 5 or so minutes until the gelatine is soft.
2. Squeeze the water out, put the gelatine in a bowl with 2 tablespoons of sugar and heat it in the microwave for 10 seconds, mix then allow it to cool to room temperature — but do not allow it to set. If you don’t have a microwave, you can heat the gelatine and sugar in a small pot on the stove, stirring until it dissolves and blends.
3. At the same time, whip the cream and remaining tablespoon of sugar until it forms white peaks.
4. Gently fold the gelatine mixture into the cream and stir it through. Then add the pistachios and gently fold them in.
5. Working quickly, spoon the mousse onto the cake and smooth it out so it forms an even layer. Place the mousse and cake combination in the fridge.
6. Leave it to set for 45-60 minutes.

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For the cherry mousse:

1. Place the gelatine sheets into cold water for 5 or so minutes until the gelatine is soft.
2. Cut the cherries and pulverise them until they form a very fine puree.
3. After squeezing the water out, put the gelatine in a bowl with the cherry puree and 2 tablespoons of sugar. Heat it in the microwave for 10 seconds, then allow it to cool to room temperature (but not set). You can use a small pot on a stove instead of a microwave.
4. At the same time, whip the cream and the remaining tablespoon of sugar until it forms white peaks.
5. Gently fold the cherry-gelatine mixture into the cream and stir it through.
6. Working quickly, spoon the mousse onto the pistachio mousse and smooth it out so it forms an even layer. Place the mousse and cake combination in the fridge.
7. Leave it to set for 45-60 minutes.

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For the cherry glaze:

1. Place the gelatine into cold water for 5 or so minutes until the gelatine is soft.
2. Strain the cherry puree so that you’re left with a thick cherry juice.
3. After squeezing the water out, put the gelatine in a bowl with the strained puree and sugar and heat it in the microwave for 10 seconds. Allow it to cool slightly (so that it doesn’t melt the mousse) then pour it over the cherry mousse layer and return to the fridge to set.
4. Once it’s set, take the dessert out of the fridge and pull off the mousse rings or lift it out of the container, peeling off and discarding the cling film.
5. Using a knife dipped in hot water, cut the dessert into slices and garnish the top with chopped pistachio nuts.

Then it’s time to impress your friends.