Cherry and strawberry frozen mousse cake

Method

1. Step 1

   Grease a 10cm x 24cm (base measurement) loaf pan. Line with plastic wrap, allowing sides to overhang. Combine cherries, 1 1/2 tbs of the sugar and 1 tbs water in a medium saucepan over medium-high heat. Cook, stirring, for 5-7 mins or until cherries are tender. Set aside to cool slightly. Transfer to a blender and blend until smooth.

2. Step 2

   Combine strawberry, 1 1/2 tbs of the sugar and 1 tbs water in a saucepan over medium heat. Cook, stirring, for 5 mins or until strawberry collapses. Set aside to cool slightly. Transfer to a clean blender and blend until smooth.

3. Step 3

   Use an electric mixer to whisk the cream and remaining sugar in a bowl until soft peaks form. Divide into 3 even portions. Add the yoghurt and honey to 1 portion and stir to combine. Stir the cherry mixture into 1 of the remaining portions. Stir the strawberry mixture into the remaining portion.

4. Step 4

   Place boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine dissolves. Cool slightly. Divide into 3 portions. Stir 1 portion into the yoghurt mixture until combined. Repeat, in batches, with remaining portions and strawberry mixture and cherry mixture.

5. Step 5

   Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Divide egg white evenly among the yoghurt mixture, strawberry mixture and cherry mixture. Fold until just combined. Pour the yoghurt mixture into the prepared pan and smooth the surface. Place in the freezer for 20 mins or until just set. Pour the strawberry mixture over yoghurt mixture and smooth the surface. Freeze for 20 mins or until just set. Pour the cherry mixture over the strawberry mixture in the pan. Place in the freezer for 20 mins or until just set.

6. Step 6

   Split 1 cake layer in half horizontally. Trim 1 half to a 12cm x 26cm rectangle. (Reserve remaining cake for another use.) Spread with the jam and place, jam-side down, over the cherry mixture in the pan. Cover with foil. Place in the freezer for 4 hours or until firm.

7. Step 7

   To make chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 2-3 mins or until smooth.

8. Step 8

   Turn the cake onto a serving platter. Drizzle with the chocolate sauce and serve immediately.
   
   Serve withcherries, raspberries and strawberries.
   
   Use it up:You’ll have leftover sponge cake. Use it to make trifle, or serve portions with ice cream and cherries for a quick sweet treat.