Cherry Mousse Dome Cake (Print Version)

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

# 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:

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.
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.
03 - Beat cold heavy cream to soft peaks. Gently fold the cooled cherry purée into whipped cream until smooth and airy.
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.
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.
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.
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).
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.
09 - Garnish each dome with a fresh cherry. Refrigerate until ready to serve.

# Additional Notes:

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

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