Lemon Blueberry Shortbread Mousse Cake

This Lemon Blueberry Shortbread Mousse Cake is an indulgent dessert that combines the richness of white chocolate, the tang of lemon, and the sweetness of fresh blueberries, all nestled atop a buttery shortbread crust. With layers of silky lemon and blueberry mousse, complemented by a decadent lemon curd and a crisp, buttery shortbread base, this cake offers a burst of fresh flavors and a texture that’s both creamy and light. Whether you’re preparing for a special occasion or just craving something refreshing yet indulgent, this dessert is sure to impress.

The layers come together beautifully to create a show-stopping cake that looks as stunning as it tastes. The shortbread crust provides a perfect crunch to balance the smooth, creamy mousses, while the lemon and blueberry flavors create a delightful contrast that’s both tart and sweet. The white chocolate fudge adds a touch of sweetness, and the homemade lemon curd enhances the lemony goodness in every bite. This cake is a perfect way to celebrate citrus season or simply treat yourself to a luxurious dessert.

Why You’ll Love This Recipe

1. Unique Layers of Flavor: The combination of lemon, blueberry, and shortbread creates a delicious contrast in every bite.
2. Light and Creamy: The mousse layers are airy and delicate, while still being rich and indulgent.
3. Fresh and Fruity: The use of fresh blueberries and lemon brings a refreshing, tangy burst to the cake.
4. Impressive Dessert: This layered cake is perfect for special occasions or when you want to wow your guests.
5. Customizable: You can tweak the flavors or substitute ingredients to suit your preferences or dietary needs.

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Ingredients

Crust

• Walkers shortbread crumbs
• Sugar
• Butter (melted)

Fudge

• White chocolate chips
• Unsalted butter
• Heavy whipping cream
• Lemon zest

Lemon Curd

• Fresh lemon juice
• Lemon zest
• Sugar
• Egg yolks
• Unsalted butter

Lemon Mousse

• Powdered gelatin
• Cold water
• Heavy whipping cream
• Powdered sugar
• Lemon curd

Blueberry Mousse

• Fresh blueberries
• Unflavored powdered gelatin
• Heavy whipping cream
• Powdered sugar

Variations

• Berry Options: Try using raspberries or strawberries in place of blueberries for a different berry mousse layer.
• Citrus Twist: Swap out lemon for lime for a more tropical flavor profile.
• Graham Cracker Crust: For a different base, use graham cracker crumbs instead of shortbread for a more traditional cheesecake-style crust.
• Dairy-Free: Substitute coconut cream and dairy-free white chocolate for a dairy-free version of this mousse cake.
• Chocolate Drizzle: Add a drizzle of dark or milk chocolate over the top of the mousse cake for extra richness.

How to Make the Recipe

Step 1: Make the Crust

In a food processor, pulse the shortbread cookies into fine crumbs. Mix with sugar and melted butter until fully combined. Press the mixture into the bottom of a springform pan to form an even crust. Chill in the refrigerator while you prepare the other layers.

Step 2: Prepare the Fudge

In a heatproof bowl, combine white chocolate chips, butter, heavy cream, and lemon zest. Place the bowl over a pot of simmering water (double boiler method), stirring occasionally until smooth and melted. Once the fudge is smooth, pour it evenly over the chilled crust. Return the pan to the refrigerator to set.

Step 3: Make the Lemon Curd

In a saucepan, combine lemon juice, lemon zest, sugar, and egg yolks. Cook over low heat, stirring constantly, until the mixture thickens (about 5–7 minutes). Remove from heat and whisk in the butter until smooth. Allow the curd to cool to room temperature before using.

Step 4: Make the Lemon Mousse

In a small bowl, dissolve powdered gelatin in cold water and let it bloom for about 5 minutes. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form. Gently heat the gelatin in the microwave until melted and pour it into the whipped cream, then fold in lemon curd. Carefully spread the lemon mousse over the fudge layer. Chill for about 30 minutes to set.

Step 5: Make the Blueberry Mousse

In a blender or food processor, blend the blueberries until smooth. Strain the mixture to remove seeds, then dissolve the powdered gelatin in a bit of warm water and mix it into the blueberry puree. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form, then fold in the blueberry mixture. Spread the blueberry mousse over the lemon mousse layer. Chill for at least 2 hours or until fully set.

Step 6: Assemble and Serve

Once all layers have set, carefully remove the cake from the springform pan. Slice and serve chilled.

Tips for Making the Recipe

• Chill Between Layers: Allow each mousse layer to chill and set before adding the next to prevent them from mixing together.
• Avoid Overheating Gelatin: Overheating the gelatin can cause it to lose its gelling power, so be sure to melt it gently.
• Smooth Curds and Mousses: Use a fine mesh strainer to remove any lumps from the lemon curd or blueberry puree to ensure smooth, silky layers.
• Prepare Ahead: This cake can be made up to a day in advance, making it perfect for entertaining.

How to Serve

This cake is best served chilled, allowing the mousse layers to retain their light and airy texture. Garnish with additional fresh blueberries or lemon zest for extra flair. It’s an excellent dessert for spring or summer gatherings, holiday meals, or any occasion where you want to impress.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The cake will keep its creamy texture for a few days but is best enjoyed within 1-2 days.

Freezing

Freezing this cake is not recommended, as the mousse layers can separate or become grainy once thawed.

Reheating

This cake is best enjoyed cold or at room temperature, but it doesn’t require reheating.

FAQs

1. Can I use a different type of chocolate for the fudge layer?

Yes, dark or milk chocolate can be used in place of white chocolate for a different flavor.

2. Can I use store-bought lemon curd?

Yes, store-bought lemon curd can save time, but homemade curd has a fresher taste.

3. How do I know when the mousse is set?

The mousse should be firm to the touch but still slightly jiggly. Give it a few hours in the fridge to ensure it’s fully set.

4. Can I make the shortbread crust ahead of time?

Yes, the shortbread crust can be made up to 2 days ahead and kept in the refrigerator.

5. Can I make this cake gluten-free?

You can use gluten-free shortbread cookies or a gluten-free cookie crust for a gluten-free version.

6. How long does this cake need to set in the fridge?

The full cake needs to chill for at least 2–4 hours to allow the mousse layers to firm up, but overnight is ideal.

7. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used, but make sure to thaw and drain them well before blending.

8. Is the lemon curd necessary for the recipe?

Yes, the lemon curd adds a rich, tangy flavor that complements the lemon mousse and rounds out the flavor profile.

9. Can I add a layer of fruit between the mousse layers?

Yes, fresh or fruit preserves can be added between the mousse layers for added texture and flavor.

10. Can I freeze this cake for later?

It’s not recommended to freeze this cake due to its delicate mousse layers, which may separate or lose texture upon thawing.

Conclusion

The Lemon Blueberry Shortbread Mousse Cake is a show-stopping dessert that brings together the best of citrus and berries in a delicate, layered cake. With a crunchy shortbread crust, creamy lemon and blueberry mousse, and decadent fudge, this dessert offers a refreshing, light, and luxurious finish to any meal. Whether you’re hosting a celebration or simply looking for a treat to impress, this mousse cake is sure to be a crowd favorite.

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