“Irresistible Irish Cream Mousse Torte with Luscious Berry Compote”

Allergens

Milk, Egg (in cake), Gluten (if using store-bought sponge cake)

Ingredients

• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 3 oz dark chocolate, finely chopped
• 1/2 cup Irish whiskey (optional)
• 1/2 cup sweetened condensed milk
• 1 ready
• made sponge cake (9 inches in diameter)
• 1 1/2 cups mixed berries (fresh or frozen)
• 1 tbsp cornstarch
• 1/4 cup water
• 1 tbsp lemon juice
• 1/4 cup granulated sugar
• Fresh mint leaves for garnish

Instructions

1. In a large bowl, combine the heavy cream, 2 tablespoons of granulated sugar, vanilla extract, and sea salt. Whip until soft peaks form. Set aside.
2. In a double boiler, gently melt the dark chocolate. Remove from heat and let cool slightly.
3. In a separate bowl, mix the Irish whiskey (if using) with the sweetened condensed milk. Gradually pour this mixture into the whipped cream, followed by the melted chocolate, and fold until fully combined.
4. Place the sponge cake on a serving plate. Spread half of the whipped Irish Cream Mousse evenly over the cake layer. Refrigerate for at least 30 minutes to set.
5. In a saucepan, combine mixed berries, cornstarch, water, lemon juice, and 1/4 cup granulated sugar. Cook over medium heat until the mixture thickens and becomes a compote. Cool completely.
6. Spread the cooled berry compote over the set mousse layer. Top with the remaining whipped Irish Cream Mousse. Refrigerate for another 30 minutes to set.
7. Garnish with fresh mint leaves before serving.

Chef’s Insight

To create a smooth, velvety mousse, ensure all ingredients are at room temperature before whipping.

Notes

Adjust the amount of Irish whiskey according to your preference. For a non-alcoholic version, substitute the whiskey with vanilla extract or rum extract.