
Chocolate and Caramel Mousse Tiramisu
Decadent and indulgent made simple and easy with Golden Cloud and Beacon Treats!
Recipe by: Thando Manyoni
Serves: 8-12
Time: 1 hour
Ingredients:
- For the sponge:
- 500g Golden Cloud Vanilla Cake Mix
- 150ml Sunflower Oil
- 250ml Milk
- 2 eggs
- ½ cup strong coffee
- For the chocolate mousse:
- 3 eggs, separated
- 75g castor sugar
- 1 tsp vanilla essence
- 450g mascarpone
- 80g Midnight velvet
- For the caramel mousse:
- 1 cup whipping cream
- 360g caramel treat
- ¼ cup cocoa powder
How To Make
- Preheat the oven to 180C and prepare two round baking tins.
- Place the Golden Cloud Vanilla cake mix into a large bowl.
- In a jug, whisk together the oil, water and eggs.
- Make a well in the centre of the cake mix and add the wet ingredients.
- Whisk until the mixture is smooth and lump free.
- Divide the batter into the baking tins.
- Place in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool completely
- Make the chocolate mousse by whisking the egg yolks with castor sugar until pale and fluffy.
- Whisk in the mascarpone, a little at a time, until smooth.
- In a separate bowl, whisk the egg whites until stiff peaks from then folk into the egg yolk mixture.
- Melt the chocolate in the microwave then gradually fold into the mousse.
- Transfer to a piping bag fitted with a round tip and place in the fridge for a few minutes.
- Make the caramel mousse by whisking the cream until stiff peaks.
- In a separate bowl, whisk the caramel treat until smooth and fluffy.
- Gradually fold the cream into the caramel treat until combined.
- Transfer to a piping bag
- To assemble; Brush the coffee onto the cakes.
- Break the cake onto large pieces and arrange the first cake into a trifle dish
- Pipe half the chocolate mousse on the cake.
- Then add the second layer of cake followed by the caramel mousse.
- Finish with the remaining chocolate mousse and dust with cocoa powder to decorate.