Cherry Mousse Dome Cake

Section: Sweet Treats and Desserts Everyone Will Love

Cherry mousse dome cakes feature layers of silky cherry mousse, soft sponge cake, and a striking mirror glaze. The process includes simmering cherries, whipping cream, assembling in dome molds, and glazing for a flawless finish. Refined flavors and delicate texture make them showstopping for dinner parties or high tea. While they may appear complex, breaking the steps into stages simplifies the process, resulting in elegant, individual portions that impress guests and elevate any dessert table.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Sat, 20 Sep 2025 08:01:08 GMT
A slice of cherry mousse dome cake. Bookmark
A slice of cherry mousse dome cake. | imaninthekitchen.com

Cherry Mousse Dome Cake is all about elegance on the plate. Picture delicate domes of pillowy cherry mousse layered over airy sponge cake and glazed in a glossy pink sheen. This dessert turns any gathering into a special occasion. It is lighter than it looks, balanced in flavor, and always catches the eye—whether you serve it at afternoon tea or to cap off a celebratory meal. While the domes look like they came from a painter’s studio, the steps are approachable when you follow them one by one.

I first made these for my book club and everyone was convinced I had bought them from a pâtisserie. There is real joy in that shiny reveal as you glaze each dome.

Ingredients

  • Fresh or frozen cherries: Pitted for lively fruit flavor
  • Granulated sugar: To balance tartness and achieve a smooth mousse
  • Lemon juice: For brightening up the cherry profile
  • Gelatin powder or sheets: Blooms best when added to cool liquid first
  • Heavy cream: Cold, whips up fluffy and light for the mousse
  • Eggs: Bring lift and tenderness to a sponge base
  • All-purpose flour: For a light yet sturdy cake layer
  • Cornstarch: Helps the sponge stay soft without getting dense
  • Vanilla extract: Rounds out flavors in both mousse and cake
  • Salt: Amplifies sweetness and balances the other ingredients
  • Sweetened condensed milk: Gives body to the glossy glaze
  • White chocolate: Finely chopped, melts smoothly into the glaze
  • Water: Combined with sugar and milk for the bubbling syrup base
  • Pink or red food coloring: Creates that showstopper appearance, use gel for best color
  • Fresh cherries for topping: Bring a bold pop and hint at what is inside
  • Dome silicone molds: Ensure beautiful unmolding without sticking

Instructions

Prepare the Cherry Puree:
Simmer pitted cherries with sugar and a splash of lemon juice over medium heat. Keep stirring until the fruit softens and begins to release its juices about 8 to 10 minutes. Puree the mixture in a blender until completely smooth then strain through a fine mesh sieve for a silky texture. Stir bloomed gelatin into the warm cherry mixture making sure it is fully dissolved and set aside to cool.
Whip the Cream:
Pour cold heavy cream into a mixing bowl. Whip using a stand mixer or hand beater on medium speed until you just reach soft peaks. The cream should flop gently when you lift the beater.
Make the Mousse:
Gently fold the cooled cherry puree into the whipped cream using a spatula. Move in broad sweeping motions and avoid overmixing so the final mousse stays airy.
Shape the Domes:
Spoon or pipe cherry mousse halfway into each silicone dome mold. If you want a surprise in the center now is the moment to add a dollop of cherry compote or jam. Fill with more mousse to near the top leaving a little room for the sponge.
Create the Sponge Cake Base:
Whisk eggs and sugar vigorously until light and doubled in volume for that classic sponge rise. Sift in flour cornstarch and a pinch of salt then gently fold together. Finish with vanilla extract. Spread the batter thinly onto a lined baking sheet and bake at 350 F until lightly golden about 10 minutes. Once cool cut into rounds just smaller than the mold diameter.
Finish Assembly and Freeze:
Top each mousse-filled dome with a round of sponge cake pressing down lightly for a flush fit. Freeze domes until solid at least 4 hours but overnight is best for unmolding and glazing.
Prepare the Mirror Glaze:
Bloom gelatin in cold water. In a saucepan heat sugar water and condensed milk until just bubbling. Remove from heat and stir in chopped white chocolate until melted and smooth. Add the bloomed gelatin and food coloring mixing gently but thoroughly. Strain glaze into another bowl to remove bubbles. Let the glaze cool to about 90 F so it will coat but not melt the domes.
Glaze and Finish:
Unmold the frozen domes and set them atop a wire rack. Pour the glaze in a confident stream entirely covering each dome. Allow excess to drip off. Chill for 10 minutes then carefully set domes onto serving plates and garnish with fresh cherries or a chocolate curl.
A slice of cherry mousse dome cake.
A slice of cherry mousse dome cake. | imaninthekitchen.com

Soft ripe cherries are my favorite ingredient here. Their flavor is vivid and natural and really makes the mousse shine. My niece helped me make these last summer and we both agreed licking the spatula was the best part.

Storage Tips

Keep the finished and glazed domes refrigerated in an airtight container for up to three days. You can remove individual domes as needed and serve straight from the fridge. Freeze undecorated domes well wrapped for up to one month. Always glaze from frozen for the smoothest sheen.

Ingredient Substitutions

Try a mix of berries such as raspberry or blueberry if cherries are not available. Kirsch brings a grown-up edge to the mousse, but omit for a family-friendly treat. If you need a gluten-free version swap in your favorite gluten-free flour blend for the sponge layer.

Serving Suggestions

Arrange domes on dessert plates with extra cherry coulis or a scattering of edible flower petals for a showy finish. For parties serve with a dollop of softly whipped cream and an extra cherry on top. For high tea they pair well with a glass of champagne or fruity iced tea.

Cultural and Seasonal Background

These domes put a modern twist on classic European mousse cakes which are often seen in French and Austrian pastry shops. Use fresh cherries at the peak of summer for brightest flavor or frozen cherries during cooler months.

Seasonal Adaptations

Use apricots or plums in place of cherries in late summer
Try a cocoa sponge in winter with white chocolate glaze
Swirl in berry compote for unpredictable color and taste surprises

Success Stories

Friends have told me this was one of the most restaurant-worthy desserts ever to come out of my kitchen. My niece wanted to make them for her birthday after helping with the glaze and declared them better than store-bought cakes.

Freezer Meal Conversion

Prepare and freeze the mousse domes with sponge base well ahead of time. Store the glaze separately. When ready to impress simply unmold and glaze straight from the freezer about two hours before serving. This is my favorite trick for stress-free parties.

A slice of cherry mousse dome cake.
A slice of cherry mousse dome cake. | imaninthekitchen.com

Making these domes is a project, but the jaw-dropping result is always worth it. Everyone will think you bought them at a fancy shop.

Common Questions About the Recipe

→ Can I use canned cherries?

Yes, opt for cherries preserved in juice and drain well before using for best results.

→ How do I create a smooth mousse texture?

Cool the purée fully before gently folding in whipped cream to maintain an airy, silky mousse.

→ Are silicone dome molds necessary?

Silicone molds work best for easy unmolding and a sleek dome shape, avoiding surface damage.

→ Why freeze the domes before glazing?

Freezing ensures the mirror glaze sets quickly, creating a smooth, glossy coat over the domes.

→ Can the glaze be naturally colored?

Yes, beet powder or cherry juice concentrate can substitute food coloring for pink hues.

→ Is it possible to make this dessert gluten-free?

Yes, simply use a gluten-free sponge or base to accommodate dietary needs.

Cherry Mousse Dome Cake

Silky cherry mousse domes with sponge base and shiny glaze—ideal for celebrating in style.

Prep Time
45 minutes
Cooking Time
20 minutes
Total Time
65 minutes
Brought to You By: iman

Recipe Category: Dessert Recipes

Skill Level: Advanced Level

Cuisine Origin: French

Portions: 6 Serves (6 individual dome cakes)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Cherry Mousse

01 2 cups fresh or frozen cherries, pitted
02 1/3 cup granulated sugar
03 1 tablespoon lemon juice
04 2 teaspoons powdered gelatin or 2 gelatin sheets
05 1 cup heavy cream, cold

→ Sponge Cake Base

06 2 large eggs
07 1/3 cup granulated sugar
08 1/2 cup all-purpose flour
09 2 tablespoons cornstarch
10 1 teaspoon vanilla extract
11 1/8 teaspoon salt

→ Mirror Glaze

12 3/4 cup sweetened condensed milk
13 7 ounces white chocolate, finely chopped
14 1/2 cup granulated sugar
15 1/2 cup water
16 2 1/2 teaspoons powdered gelatin
17 Pink or red food coloring, as needed

→ Assembly and Decoration

18 6 fresh cherries for garnish

Steps to Follow

Step 01

Combine cherries, granulated sugar, and lemon juice in a saucepan. Simmer over medium heat until cherries are soft and mixture is syrupy, about 8 minutes. Puree with a blender until smooth.

Step 02

Bloom gelatin in a few tablespoons of cold water for 5 minutes. Stir bloomed gelatin into the warm cherry purée until fully dissolved. Allow mixture to cool to room temperature.

Step 03

Beat cold heavy cream to soft peaks. Gently fold the cooled cherry purée into whipped cream until smooth and airy.

Step 04

Pipe or spoon cherry mousse into dome molds, filling each halfway. Optional: add a spoonful of cherry compote or jam in the center, then cover with more mousse, leaving space for sponge base.

Step 05

Preheat oven to 350°F (175°C). Whisk eggs and granulated sugar until pale and doubled in volume. Sift in flour, cornstarch, and salt; fold gently. Add vanilla extract. Spread batter in a lined baking pan and bake 10-12 minutes until lightly golden.

Step 06

Once cake is cool, cut rounds to fit molds. Place discs on top of mousse in each mold. Freeze domes until completely firm, at least 4 hours or overnight.

Step 07

Bloom gelatin in cold water. In a saucepan, heat granulated sugar, water, and condensed milk until steaming but not boiling. Remove from heat, stir in white chocolate until smooth. Add gelatin and desired food coloring. Cool glaze to 90°F (32°C).

Step 08

Unmold frozen domes and set on a wire rack. Pour glaze evenly over each dome in a single motion, letting excess drip off. Let glaze set for several minutes.

Step 09

Garnish each dome with a fresh cherry. Refrigerate until ready to serve.

Additional Notes

  1. Use silicone dome molds for best release and perfectly shaped desserts.
  2. Ensure glaze is at 90°F (32°C) before pouring to achieve a smooth, glassy finish.
  3. Strain mirror glaze to remove air bubbles for a flawless surface.
  4. For a gluten-free version, use gluten-free flour in the sponge base.

Must-Have Tools

  • Blender or food processor
  • Saucepan
  • Stand mixer or hand mixer
  • Baking pan
  • Wire rack
  • Dome silicone molds
  • Thermometer
  • Offset spatula

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains dairy (cream, condensed milk, white chocolate)
  • Contains eggs
  • Contains gluten (all-purpose flour in sponge cake)
  • Contains soy (potentially in white chocolate)

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 362
  • Fats: 17 g
  • Carbohydrates: 48 g
  • Proteins: 5 g