Raspberry Eruption Layers

Here’s a delectable recipe for Raspberry Eruption Layers! These rich, layered desserts feature a delicious combination of creamy mousse, tart raspberry compote, and delicate cake layers. Perfect for any celebration!

Ingredients:

For the Raspberry Compote:

• 1 1/2 cups fresh raspberries (or frozen, thawed)
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

For the Cake Layers:

• 1 box of vanilla or white cake mix (or you can make a homemade sponge cake)
• Ingredients to prepare the cake (as directed on the box, usually eggs, oil, and water)
• Optional: A little vanilla extract for extra flavor

For the Raspberry Mousse:

• 1 cup fresh raspberries (or frozen, thawed)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mascarpone cheese (or cream cheese for a tangy twist)
• 1 tbsp gelatin (optional, to help stabilize the mousse)

For Garnish:

• Fresh raspberries
• Mint leaves (optional)
• Shaved white chocolate or chocolate curls (optional)

Instructions:

1. Make the Raspberry Compote:

• In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally.
• Once the berries break down and the mixture begins to simmer, mash the raspberries with a fork or potato masher to release more juice.
• If you’d like a thicker compote, mix the cornstarch with 1 tablespoon of cold water to form a slurry, and add this to the mixture, stirring well. Simmer for another 2-3 minutes until thickened.
• Let it cool to room temperature or chill in the fridge.

2. Prepare the Cake Layers:

• Bake the cake according to the package instructions or your homemade recipe. Once baked, allow it to cool completely.
• Once cooled, cut the cake into thin layers or circles (using a round cookie cutter for a uniform shape).

3. Make the Raspberry Mousse:

• In a blender or food processor, puree the fresh raspberries until smooth. Strain through a fine-mesh sieve to remove the seeds.
• In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
• In another bowl, beat the mascarpone cheese and vanilla extract until smooth. Add in the strained raspberry puree and mix until combined.
• Gently fold the whipped cream into the raspberry mixture until light and fluffy.
• If you want a firmer mousse, dissolve the gelatin in a little warm water (about 2 tablespoons) and fold it into the mousse before refrigerating.

4. Assemble the Raspberry Eruption Layers:

• In serving glasses or jars, layer the dessert starting with a layer of cake at the bottom.
• Add a generous spoonful of raspberry compote on top of the cake.
• Next, pipe or spoon a layer of raspberry mousse on top of the compote.
• Repeat the layers until you reach the top, ending with a layer of mousse.

5. Chill and Set:

• Refrigerate the assembled desserts for at least 2 hours, or until the mousse is fully set.

6. Garnish and Serve:

• Before serving, garnish with fresh raspberries, mint leaves, and shaved white chocolate or chocolate curls for an extra touch of elegance.

These Raspberry Eruption Layers are perfect for any special occasion, offering a delicious explosion of flavors and textures in every bite. The sweet, creamy mousse pairs beautifully with the tangy raspberry compote and soft cake layers. Enjoy!