Berry-Citrus Mousse Cake

270 12 servings, 1 piece (104 g) each
Recipe By
(9) 7 Reviews
Prep Time
Total Time

12 servings, 1 piece (104 g) each

Our Berry-Citrus Mousse Cake is a show-stopper dessert - and it's a no-bake! Don't be fooled by the time it takes to make - the 4 hour refrigeration time means you can make it in advance for effortless entertaining.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Cut 1-inch piece off end of each ladyfinger. Stand ladyfingers, cut sides down and rounded sides out, around rim of 9-inch springform pan. Place trimmed ends in single layer on bottom of pan.
  • Prepare lemon jelly powder as directed on package, using 3/4 cup of the boiling water and following the 30 Minute Set directions. Remove any unmelted ice. Gently stir in 1 cup Cool Whip into jelly until blended; pour slowly into prepared pan. Refrigerate 30 min. or until firm.
  • Meanwhile, prepare raspberry jelly powder as directed on package, using the remaining boiling water and following the 30 Minute Set directions. Remove any unmelted ice. Gently stir in remaining Cool Whip; spoon over lemon layer in pan.
  • Refrigerate 4 hours. Meanwhile, dip cranberries in water; shake off excess water. Spoon sugar into resealable plastic bag. Add cranberries; shake until evenly coated. Refrigerate until ready to use.
  • Remove rim of pan just before serving dessert. Garnish dessert with cranberries and lemon peel.

Make Ahead

This impressive dessert can be refrigerated up to 24 hours before serving.


  • 12 servings, 1 piece (104 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (104 g) each
Calories 150
% Daily Value
Total fat 4g
Saturated fat 3g
Cholesterol 50mg
Sodium 85mg
Carbohydrate 25g
Dietary fibre 0g
Sugars 19g
Protein 3g
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • nt_esq |

    I love the recipe, it is very easy to make. I have a question Do I need to keep the cake in the refrigerator until time to serve? I had a problem last time, I made the cake and traveled by car with it for an hour and half on the next day.

  • msjude |

    This was fun to make. It ook a little concentration to get the lady fingers to stay upright. I used the inch I cut off the bottom to push the rest back against the pan and keep them in place. A little seepage of filling, but the presentation was lovely. It was delicious and a big hit with my guests. I'll be making this again.

  • malmeida |

    I had the same problem as another person, the filling seeped through the lady fingers and ruined the presentation. I had to scurry around to find something else to make for a Christmas party.