Posted by Grace Massa Langlois on Friday, 5th April 2013

Growing up we always had boxes of Neapolitan ice cream in the freezer; it was my papa’s favourite. I’ve been missing him more than usual lately. He had a remarkable quiet strength and when he hugged me, the weight of the world was lifted from my shoulders. He had the wonderful ability to always make everything better in my world; I would do anything to have five more minutes with my papa.

A close up photo of a Neapolitan Mousse Cake garnished with Dark Chocolate Ganache and fresh strawberry.

My kids are at the age of independence and they’re quick to point out that they can stand on their own two feet and make their own decisions, which they can, just as long as I do the laundry, cook the meals, iron the clothes, pay the bills and so on. I try to explain that no matter how independent they become they’ll never be too old to need their mom. They haven’t come to the understanding yet, but one day, like me, they will seek the same comfort that I miss so terribly.

A photo taken looking down on two Neapolitan Layer Mousse Cakes garnished with fresh strawberries.

I prepared these Neapolitan Mousse Cakes to celebrate the flavours my papa enjoyed so much, chocolate, vanilla, sweet strawberry and almonds. I started the layering with Chocolate Almond Cake. The ground almonds and browned butter add a richness of flavour and texture. The cake has a crispy exterior, which is a perfect contrast to the super moist interior.

A cropped photo of three Neapolitan Mousse Cakes displayed on a white cake stand.

To get maximum flavour in the Vanilla Mousse layer, I steeped the vanilla in the cream for about thirty minutes and also added vanilla seeds to the whipped cream. The beans not only add a rich aroma but also a smooth, creamy flavour.

A photo of strawberry mousse in a glass garnished with fresh strawberry displayed on a pink and white striped napkin.

Strawberry season is still months away here in Ontario so I opted for frozen strawberries to get the most flavour in the Strawberry Mousse layer. My stash of frozen berries is depleted a little sooner than expected but I was really happy with the flavour of the frozen berries I bought from the market, the berries were sweet. This year I’m going to prepare purée and freeze in one-cup servings. I don’t know why I haven’t thought of it sooner but it will be very convenient to have on hand during off seasons.

A photo of three Mini Neapolitan Mousse Cakes garnished with fresh strawberries displayed on white cake stand.

To add an extra layer of decadence to the mousse cakes, I topped with a pool of dark chocolate ganache in the centre. I used a bitter dark chocolate (70%) in the ganache to offer a contrast to the sweetness of the chocolate in the base cake layer.

A photo of a Mini Neapolitan Mousse Cake displayed with bowl of fresh strawberries and dessert spoons.

To bring some freshness I garnished with fresh, ripe, juicy strawberries (the market was good to me this week) but chocolate curls would be a good option too.

A photo of three Neapolitan Mousse Cakes arranged in a row, one behind the other, on a rectangle shaped slate board.

Wow your guests at your next dinner party with these impressive Neapolitan Mousse Cakes not only do they look spectacular each layer is packed full of flavour. At first glance you might think these are difficult to make but trust me, they’re not.

A photo of two Mini Neapolitan Mousse Cakes displayed with desserts spoons on slate board.

Happy Weekend!

A photo of a Mini Neapolitan Mousse Cake plated on stack of two white dessert plates displayed on pink and white striped napkin.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci al Cucchiaio, Dolci alla Frutta, Eggs, Fillings, Frostings & Dessert Sauces, Frozen Desserts, Fruit Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte

Comments (24)

24 Responses to “Neapolitan Mousse Cakes”

  1. Mr. & Mrs. P Says:

    These looks beautiful!!! Love the colors and all the flavors!!!

    Mr. & Mrs. P

  2. Aaron Dalton Says:

    Can’t wait to try this, Grace! Thanks for another awesome recipe (and the stories that go with them).

  3. Grace Massa Langlois Says:

    Thank you Aaron!

  4. Gemma Says:

    Amazing! So elegant and impressive! Love the combination of flavors, such an excellent mix of strawberry, chocolate and vanilla!
    Congratulations for the great work you do and the awesome blog you have!
    Greetings from Spain! :-)

  5. Grace Massa Langlois Says:

    Thank you so much Gemma!

  6. Rosie @ Blueberry Kitchen Says:

    Your cakes look absolutely stunning! They sound so delicious too :)

  7. Amallia Says:

    very georgeous! nice picture , it must be delicious. I can’t stop to see it. thank you.

  8. Aurora Importing Says:

    This is an awesome recipe!! Thank you for sharing with so much detail, Grace!

  9. Grace Massa Langlois Says:

    Too funny you’re comment is about the detail (and thank you for expressing that you appreciate the detail), often I wonder if I scare my visitors away because I am so detailed. My one sister gets overwhelmed by the detail I provide in my recipes but my other sister is always telling her that at first one might get overwhelmed but Grace actually walks you through the recipe which is very helpful.

  10. Finla Says:

    Looks super delicious, I am sure bookmarking this recipe, and when I have time on a weekend i am going to make this for my family. Oh yes i can relate when you say what your kids think.

  11. Hankerie Says:

    Love your presentation.

  12. Grace Massa Langlois Says:

    Thank you!

  13. Recipes: Neapolitan Mousse Cake(s) : Perlkönig Says:

    […] Original recipe: […]

  14. Laurel y Menta Says:

    sorry for my english, a recipe very rich and beautiful photos


  15. Grace Massa Langlois Says:

    Thank you so much Laurel.

  16. mariani Says:

    Love the colors.. From Indonesia

  17. zayn Says:

    Hi, can I use fresh strawberries? If so, how do I make the strawberry puree? Thank you for an awesome blog!

  18. Grace Massa Langlois Says:

    Absolutely zayn, here’s a link to instructions for making the puree – Please do come back and let us know if you enjoyed.

  19. zayn Says:

    Thank you for the quick response! I plan to make this for a big occasion next week, and will be sure to leave a review and let you know how it turned out! One more question which I forgot to ask : can I keep these in the freezer once assembled, and pull them out to defrost in the refrigerator when I need them? I tried this with your triple chocolate mousse cakes and they were perfect. So really hoping I can make these a few days in advance too.

  20. Grace Massa Langlois Says:

    Hi Zayn, I froze these in the same manner as the triple chocolate mousse cakes and the mousses stayed creamy and smooth.

  21. Kate Says:

    Hi, these look beautiful. how long will they last out of the fridge for? I am need a dessert like this that would be fine for about 5 hours of the fridge and still stand up good. thanks

  22. Grace Massa Langlois Says:

    Hi Kate, I wouldn’t recommend leaving these out for that long, I would probably be more inclined to pick something like the Baileys Smores Pie (you could easily make this cake into minis) or the Mini Boston Cream Cakes or Double Chocolate Cream Tartlets (dollop cream just before serving).

  23. Cherry Neapolitan Mousse Says:

    […] Cherry Mousse Adapted From: Grace’s Sweet Life […]

  24. Trinity Ford Says:

    Yummy! My family will love this.

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