No-Bake Victoria Sponge Mousse Slice Recipe
Imagine transforming the classic flavors of an afternoon tea favorite into an effortless, show-stopping summer dessert. That’s exactly what you get with this No-Bake Victoria Sponge Mousse Slice. It tastes just as delightful as a traditional Victoria sponge but skips the oven, offering a dreamy cloud of mascarpone cream over a buttery biscuit base, ripples of strawberry jam, and juicy fresh fruit bursting in every bite. It’s the best kind of no-fuss, make-ahead treat that’s ready to win you compliments at any picnic, party, or cozy night in.
Ingredients You’ll Need
No-Bake Victoria Sponge Mousse Slice comes together with just a handful of familiar ingredients that each bring something special to the party. Every layer plays an important role, from texture to flavor, and knowing just what makes each component tick ensures you get the perfect slice every time.
- Digestive biscuits, crushed: These add a toasty, slightly caramel flavor and serve as the sturdy base to support the luscious layers on top.
- Unsalted butter, melted: Butter binds the biscuit crumbs, creating a rich, cohesive base with a bit of classic British biscuit charm.
- Heavy cream, chilled: Well-chilled cream whips up beautifully light and brings the signature airy texture to the mousse layer.
- Mascarpone cheese: Luxuriously creamy, it’s the secret to a rich, velvety mousse that still feels delicate and fluffy.
- Powdered sugar: This sweetens the mousse just right while keeping the texture supremely smooth.
- Vanilla extract: A dash is all you need to echo the warmth of a classic sponge cake and make the mousse extra inviting.
- Strawberry jam: Swirling jam between the creamy layers amps up the fruity nostalgia and gorgeous color.
- Fresh strawberries, sliced: These bring juicy bursts of real fruit flavor and a beautiful topping that makes each slice feel special.
- Powdered sugar, for dusting: A gentle sprinkle over the top gives that classic, irresistible tea-time finish.
How to Make No-Bake Victoria Sponge Mousse Slice
Step 1: Prepare Your Pan and Biscuit Base
Start by lining an 8×8-inch square pan with parchment paper, making sure you have some overhang for easy lifting later. In a mixing bowl, combine the crushed digestive biscuits with the melted butter, stirring until every crumb is slicked and shiny. Press this mixture firmly into the bottom of your pan, forming an even layer — use the bottom of a glass to compact it well. Slide the pan into the refrigerator so the base gets a chance to chill and set up while you handle the mousse.
Step 2: Whip the Cream
Using a large chilled bowl and cold beaters, whip the heavy cream until it forms soft peaks. This means when you lift the beaters, the cream will just start to hold its shape with fluffy, pillowy folds. Don’t overbeat! Soft peaks keep your mousse extra silky and light.
Step 3: Make the Mascarpone Mixture
In a separate bowl, add the mascarpone cheese, powdered sugar, and vanilla extract. Beat everything together until you have a smooth, creamy mixture that looks almost like frosting. This forms the decadent, cheesecake-like heart of your No-Bake Victoria Sponge Mousse Slice.
Step 4: Combine for a Dreamy Mousse
Gently fold the whipped cream into the mascarpone mixture in two batches, using a spatula. Work slowly and use broad, sweeping motions to avoid deflating all that lovely air you just whipped in. The finished mousse should look soft, cloudlike, and utterly tempting.
Step 5: Layer the Mousse and Berries
Spread half of your fluffy mousse mixture over the chilled biscuit crust. Carefully spoon the strawberry jam over the surface (don’t worry if it’s a bit rustic!) and gently spread it out. Scatter the sliced fresh strawberries evenly over the jam for a pop of flavor in every bite. Cover with the remaining half of the mousse and smooth the top patiently—an offset spatula works wonders here.
Step 6: Chill and Finish
Cover the pan and pop it into the fridge for at least 4 hours, or overnight if possible. This is where the magic happens: the mousse sets and the base firms up, making it easy to slice. Right before serving, arrange more fresh strawberries on top and finish with a festive dusting of powdered sugar. Lift from the pan, slice, and savor your gorgeous No-Bake Victoria Sponge Mousse Slice.
How to Serve No-Bake Victoria Sponge Mousse Slice
Garnishes
There’s something irresistible about a finishing touch. Crown each slice with glistening fresh strawberry halves, a generous veil of powdered sugar, or even a few tiny mint leaves for a hint of color and freshness. These simple garnishes elevate the slice from homemade to bakery-beautiful, all with minimal effort.
Side Dishes
Pairing No-Bake Victoria Sponge Mousse Slice with simple accompaniments lets those classic flavors shine. Try serving with a small scoop of vanilla or clotted cream ice cream, or a side of fresh berry compote for extra summery spirit. For true British style, pour a pot of hot tea — Earl Grey or English Breakfast are ideal companions.
Creative Ways to Present
If you’re preparing this for a party or picnic, cut the mousse slice into dainty squares and set them in cupcake cases for easy, elegant finger food. For an extra wow factor, use a sharp knife dipped in hot water to get perfectly clean edges, or layer individual servings in glass jars for a fun, portable twist on a trifle.
Make Ahead and Storage
Storing Leftovers
Leftover No-Bake Victoria Sponge Mousse Slice will keep well in the refrigerator, tightly covered, for about 3 days. The base stays crisp and the creamy layers stay luscious—just be sure to hold off on the final dusting of powdered sugar until right before serving to keep things picture-perfect.
Freezing
You can freeze this dessert, making it extra handy for prepping ahead. Cut the set mousse slice into portions and wrap each one tightly in plastic wrap or foil before placing in a freezer-safe container. Thaw in the fridge overnight. The mousse remains lovely and the base holds its texture, although fresh berries on top may soften a bit upon thawing.
Reheating
Since this is a no-bake, chilled dessert, reheating isn’t necessary. In fact, keeping the No-Bake Victoria Sponge Mousse Slice well-chilled is the key to those crisp, clean layers and uplifting textures. Simply remove from the fridge and let sit at room temperature for a few minutes before serving for the perfect mouthfeel.
FAQs
Can I use a different kind of jam?
Absolutely. While strawberry is classic for a Victoria sponge flavor, feel free to use raspberry, mixed berry, or even apricot jam for a unique twist. You can match the fruit topping to your chosen jam to keep the flavors bright and cohesive.
What can I do if I don’t have mascarpone cheese?
Cream cheese makes a great substitute for mascarpone in the mousse layer, giving a slightly tangier taste and firmer texture. Just bring it to room temperature first to get it perfectly smooth when beating with sugar and vanilla.
Can I make No-Bake Victoria Sponge Mousse Slice gluten-free?
Definitely! Just swap out regular digestive biscuits for your favorite gluten-free variety. All other ingredients are naturally gluten-free, so you don’t lose out on any of the pleasure.
How do I get really clean, neat slices?
Chill the mousse slice well until completely set. When slicing, use a sharp knife run under hot water and wiped dry for each cut. This helps glide smoothly through the layers for sharp, bakery-worthy squares every time.
Can I prepare this dessert ahead of time for an event?
Yes, and it’s perfect for that! No-Bake Victoria Sponge Mousse Slice actually improves as it chills and sets. You can make it a day ahead, then garnish and slice just before serving for a stress-free, stunning treat.
Final Thoughts
If you’re after a dessert that looks like it took hours but can be made in under 30 minutes (before chilling!), this No-Bake Victoria Sponge Mousse Slice truly delivers. Its nostalgia, summer sweetness, and cloud-like texture make it impossible to resist. Give it a try — I promise you’ll fall in love with every dreamy, fruity forkful!
Print
No-Bake Victoria Sponge Mousse Slice Recipe
- Total Time: 4 hours 25 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a classic Victoria sponge cake in a no-bake, chilled mousse slice form. This easy-to-make dessert is perfect for summer gatherings or special occasions.
Ingredients
For the Base:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Mousse:
- 300ml heavy cream, chilled
- 250g mascarpone cheese
- 100g powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 100g strawberry jam
- 150g fresh strawberries, sliced
- powdered sugar, for dusting
Instructions
- Prepare the Base: Line an 8×8-inch square pan with parchment paper. Mix crushed biscuits and melted butter. Press into the pan to form a crust. Chill.
- Make the Mousse: Whip cream to soft peaks. Beat mascarpone, sugar, and vanilla. Fold in whipped cream. Spread half over the base.
- Assembly: Spread jam over mousse, add sliced strawberries. Top with remaining mousse. Chill for 4 hours.
- Serve: Top with more strawberries and powdered sugar. Slice and serve chilled.
Notes
- You can swap strawberry jam for raspberry or mixed berry jam.
- Use store-bought pound cake for a more traditional sponge base.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
