New Year’s Passion Fruit & Caramel Mousse Cake with Biscuit Base and Mirror Glaze
A festive mousse cake with biscuit base, caramel insert, and passion fruit mousse—topped with citrus glaze and elegant chocolate decor.This stunning New Year’s mousse cake is the perfect balance of texture and freshness. Built on a crunchy biscuit base with a luscious caramel layer, it’s topped with a velvety passion fruit mousse and enveloped in a fruity passion-citrus mirror glaze. Each slice offers a refreshing burst of tropical flavor, tempered by the sweetness of white chocolate and a beautifully smooth finish. It’s the ideal dessert to impress your guests—whether it’s for New Year’s Eve or any special celebration. With a bit of planning ahead, this cake can be prepped the day before and glazed just in time for the spotlight. The decorative white chocolate bands, shimmering accents, and edible flowers turn this creation into a showstopper worthy of any festive table.
Instructions
Biscuit Base
- 120 g digestive biscuits
- 60 g butter
Caramel Insert
- 200 g dulce de leche (store-bought or made from condensed milk)
Passion Fruit Mousse
- 3 gelatin sheets
- 60 g light brown or granulated sugar
- Seeds from 1 vanilla pod
- 25 g egg yolks
- 25 g egg whites
- 1 tbsp powdered sugar
- Juice from 6 passion fruits (strained)
- 300 ml heavy cream
Passion Fruit & Lemon Glaze
- 3 gelatin sheets
- Juice from 6 passion fruits (strained)
- Juice from 2 lemons
- 3 tbsp sugar
- Seeds from 1 vanilla pod
Decoration
- 150 g high-quality white chocolate
- Bordeaux chocolate pearls (optional)
- Pink shimmer dust (optional)
- Red sorrel leaves or edible flowers
Biscuit Base
- Crush the digestive biscuits and mix with melted butter. Press the mixture into a 16 cm round springform pan lined with parchment paper. Freeze for at least 1 hour.
Caramel Insert
- Spread the dulce de leche evenly over the frozen biscuit base. Return to the freezer.
- Note: If using sweetened condensed milk, boil the unopened can (with label removed) submerged in water for 3 hours, then let cool before use.
Passion Fruit Mousse
- Soften gelatin in cold water.
- Whisk sugar, vanilla seeds, and egg yolks until pale and fluffy.
- In a separate bowl, beat the egg whites into a soft meringue with powdered sugar.
- Warm the passion fruit juice (do not boil), stir in drained gelatin.
- Combine the warm juice with the egg yolk mixture.
- Whip the cream to soft peaks and fold it gently into the passion fruit base.
- Finally, fold in the meringue.
- Pour the mousse into an 18 cm silicone mold. Press the frozen caramel-biscuit base into the mousse with caramel facing down. Freeze overnight until solid.
Passion Fruit-Citrus Glaze
- Soften gelatin in cold water.
- Heat passion fruit juice, lemon juice, sugar, and vanilla until just under boiling.
- Stir in the gelatin and pour into a tall container.
- Cool to 34–36°C (93–96°F) before glazing.
Glazing the Cake
- Unmold the frozen cake and place on a stand over a tray.
- Pour the glaze evenly over the cake.
- Clean off excess glaze and transfer the cake carefully to a serving plate.
White Chocolate Decoration
- Cut acetate strips: one 18 cm circumference (for the side band), one 12 cm round (for the top decor).
- Temper the white chocolate to 29°C.
- Spread a thin layer over the acetate. Use a textured scraper for the top piece.
- Curve the acetate pieces around molds and refrigerate until set.
- Remove acetate and attach the decorations to the cake.
Final Touch
- Decorate the top with chocolate pearls, shimmer dust, and red sorrel leaves or edible flowers.
- Let the cake thaw in the fridge for at least 5 hours before serving.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.