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Strawberry Jelly and Yoghurt Mousse Cake

Strawberry Jelly and Yoghurt Mousse Cake

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“Christos Anesti!” This is the wish exchanged by all orthodox to spread the word that Christ has risen.

“Alithos Anesti!” The reply comes from the others to confirm that it is true that Christ has risen.

It’s still very early in the morning and the family is still asleep.  I Just wanted to make a quick post to wish everybody to have a great Easter Day with lots of fun and happiness.

Today it’s a beautiful day and the weather here in Greece is fantastic so after eating Ovelias (lamb on the spit) and kokoretsi, tzatziki, mezedes and a spring salad what’s better than a refreshing dessert.

This dessert  is not difficult to make but it is not a dessert you can make in a couple of hours.  It needs a whole day as it is made in four stages.

To begin with you have to prepare the sponge cake.  This time I did not divide the cake but left it whole.  Then I added the yoghurt mousse in the middle which needed a few hours to set, thirdly a fresh fruit strawberry sauce which is thickened with gelatine and made into a jelly.  The jelly will also need a few hours to set.  Finally the decoration with whipping cream.

This dessert can be served as it is but on a hot day like today, some ice cream on the side will not be a bad idea.

Strawberry Jelly and Yoghurt Mousse Dessert, Recipe by Ivy


1 sponge cake

1/2 cup syrup (or any spoon sweet syrup)

600 grams of strawberries, divided

1 dose chantilly



For the Yoghurt Mousse

  • 550 ml milk
  • 1 tablespoon lemon juice
  • 250 ml heavy cream
  • 250 ml Greek Yoghurt
  • ½ cup sugar
  • 2 tablespoons Greek honey
  • 1/2 teaspoon vanilla essence
  • 12 gelatin sheets (leaves)


Add lemon juice to milk and heavy cream and set aside for half an hour.

Put the gelatine leaves in a bowl and cover with water.

Heat the milk, heavy cream, honey and sugar in a saucepan.Add vanilla and mix.Before reaching boiling point, add the gelatine leaves (without the water) and mix.Set aside to cool and then mix in yoghurt.  Refrigerate until it begins to set.


For Strawberry Jelly

  • 300 grams of strawberries
  • ½ cup sugar
  • 1 sachet powdered gelatine (or 6 sheets) 
  • 500 ml water

Wash and cut the strawberries in a frying pan.Add sugar and about 1/3 cup of the measured water.Place on heat and mix until the strawberries become a sauce.

Meantime in the remaining water dissolve the gelatine.When the sauce is ready, mix in the pan and set aside to cool.

Putting the cake together

As soon as the sponge cake is removed from the oven, wet it with the syrup and set it aside to absorb.

When it cools, loosen and remove the spring form and invert the cake in a platter.  Remove the parchment paper and put the spring form ring again and leave it loose.

Use the remaining strawberries to neatly line the side of the spring form.  Then close the spring form again.  When the yoghurt mousse has began to set whip it again and pour on top of the cake.  Refrigerate until it sets.

Add the strawberry jelly and refrigerate again for a few hours to set, preferably overnight.

Remove the spring form and decorate with whipping cream and a few more strawberries.

Kopiaste and Kali Orexi!!  This dessert is really worth all the effort!

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Greedy Gourmet

Sunday 11th of April 2010

This cake looks like something you will find in a posh Parisian patisserie. You are truly gifted!


Friday 9th of April 2010

What a gorgeous cake! Hope you had a great Easter Ivy.

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