Neapolitan Layer Mousse Cake

Hey everyone!

I’m so excited I did this recipe! I’m feeling like a real baker or more like a real bakery owner (I just see single serving mousse cakes in bakeries that’s why) 😉 And it was goooooood! It’s beautiful too, is there a better  color combination for desserts than the Neapolitan one? I really don’t think so! Ok so I won’t hide that it’s quite long to do, it’s not that hard but it takes a lot of time (much more time if you count the dishwashing you will need to do afterward, but hey it’s always like that!). It’s so worth it though! And you will show them to everyone and they will be like “What??!! there is no way you did THAT”! And yes, you did 😉


Neapolitan Layer Mousse Cake
Recipe adapted from Inspiring the Everyday

You will need waxed paper and scotch tape. I took waxed paper because the scoth tape didn’t stick to parchment paper :S


Chocolate Cake
Honestly, I took a boxed cake for this one. But I would suggest you use your most chocolaty cake recipe because it will be much much better with the other two flavors. Bake your cake in a 9 x 13 pan lined with parchment paper. Bake until a toothpick inserted in the center of the cake comes out clean. Transfer to a cooling grid and let cool completely. Once cool, use a round cookie cutter and cut as many shapes as you can. My cookie cutter was about 2 and a half inch diameter and I made 9 mousse cakes. I cut the top of some of them because I tough they were either too high or too uneven.

Then you will prepare the mousse collar. Put each cake in a cookie pan line with parchment paper. Wrap a waxed paper collar around the base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape. They will look like that (mine were a bit tall!):


Prepare the vanilla mousse (you will need a quarter of this recipe)

Vanilla Mousse

4 cups heavy cream
1 cup granulated sugar
4 teaspoons vanilla extract
3 teaspoons unflavored gelatin powder (add a little more, I found my mousse a little too soft, it even flatten a little under the weight of the strawberry mousse once the collar removed)
½ cup cool water
½ cup heavy cream, slightly warmed

Sprinkle the gelatin over the cool water and allow to bloom.
Meanwhile, in a bowl combine the cream, sugar and vanilla extract.
Beat just before soft peaks form.
Heat the gelatin over simmering water. Wait for it to dissolve.
Remove from heat and warm the remaining cream (slightly warmer than room temperature).
Combine the gelatin and warmed cream.
Pour this mixture over the whipped cream and fold in.
Next, pour vanilla mousse over the cakes and spread evenly.
Chill for an hour to set mousse.
Prepare the strawberry mousse (you will need a quarter of this recipe)


 A vanilla mousse cake only 😉

Strawberry Mousse
3 cups cream, whipped to soft peaks
1 ½ cups strawberry purée
3 ¾ teaspoons gelatin
¾ cup water, cool

Bring strawberry puree to a boil and remove from heat; cool.
Place gelatin over the cool water and allow to bloom.
Meanwhile, beat the cream until soft peaks form as before.
Heat the gelatin over simmering water.
Remove from heat and stir in the warm strawberry puree.
Next fold the gelatin/puree mixture into the whipped cream.
Spread onto the vanilla mousse cake. Chill cake again until set.

Remove each collar and decorate with either chocolate ganache or strawberry puree.


Strawberry Ice Cream Sundae Brownies

Hey everyone!

Hope you all had a wonderful Valentine’s Day! My boyfriend and I went to see the movie The Vow which is quite good. I won’t give you any spoilers or anything but it was also interesting for me because the girl had a traumatic brain injury, my thesis interest 😉 Well, I’m not that geek about my doctorate, I assure you I don’t run to every movie involving psychology and neuropsychology, but it’s always interesting to see how they treat the subject!

Here is a quick dessert you can make ahead of time for your guests. I wanted to do this because it’s one of the desserts I can’t resist when going to a restaurant. If it’s in the desserts menu, it’s unlikely that I will take something else (except for a real sundae!).

Strawberry Ice Cream Sundae Brownies

First you do your favorite brownies recipe. If you want to make cut-outs like I did, you will have to use a 9 x 13 pan and line it with parchment paper. Your recipe will probably ask that you use a square pan so just bake the brownies at 325°F and reduce the baking time. Once brownies are cool, cut out as many shapes as you can.

I did try a new recipe, but it didn’t turn out well (very sticky) so I won’t propose you do it 😉 Then you take your favorite ice cream. I took strawberries because of V-Day! You can prepare the ice cream scoops in advance, use your cupcake pan to put each scoops and put in the freezer until needed.

And then you do this Chocolate Sauce recipe from Free Eats Food *drool*.

Strawberry Ice Cream Sundae Brownies

Chocolate Sauce


  • 1/4 cup semi-sweet chocolate chips
  • 2/3 cup packed brown sugar
  • 1/2 cup cocoa powder
  • 1/4 cup water
  • 1/4 cup brewed coffee
  • 1 tablespoon vanilla extract


Combine all ingredients except vanilla extract in a saucepan over medium-low heat.  Stir slowly with a whisk to combine, allowing all ingredients to melt and incorporate.

Increase the heat to medium and allow the mixture to come to a simmer while stirring frequently.  Simmer for 2-3 minutes and then remove from heat.  Let stand for a few minutes and then stir in vanilla extract.

Pour into a glass jar or container and store in refrigerator.

The sauce will look quite thin when you first pour it into the jar, but it will thicken after it cools in the fridge. Warm it before serving.

Here is what you can do with the remaining brownies :

Strawberry Ice Cream Sundae Brownies


Hey everyone!

I hope you had an amazing Christmas time and a great 2012 so far! I did, I went to Disney World, what could be bad about that? It was our second time and we loved it all over again! We had some great hot days and some very cold ones (nothing compare to Montreal, but still!).

So I wanted to share this homemade gift I did for my boyfriend. I’m a bit late I know but I couldn’t tell you before I gave him (he would have known I lied) and after we were gone to Orlando.

Yes you did read that I lied to him. Let me explain! Each year, for the last 4 or 5 years my boyfriend’s family do a homemade gift exchange for a person we randomly pick. So this year, once again, because I picked him last year too, I had my boyfriend and I had to skillfully hide that from him. So I made an arrangement with my mother-in-law so that I could tell him I did my gift for the person she picked instead. I pushed the trick even to the point of doing another false-gift so that he trusts me *mischievous laugh*. In the end he was really surprised and I was happy 😉


I made four flavors of tea. I bought the tea leaves and I dried some fruits. Here are the different flavors :

Peach white tea

Apple and Cinnamon green tea

Strawberry Green Tea

Pomegranate, apple and strawberry white tea

You can go wild with the flavors, you can make about every combinations you want. You can also add nuts if you want.

To dry the fruits cut very thin slices of each fruit (the thinner the less time to dehydrate the fruits) and put them in the oven at about 150F (my oven doesn’t go lower than 170 F but it did the trick).

Then assemble in little jars and add a label to identify the different flavors.

I’ll be back with desserts very soon! I have my eyes on a couple of recipes I really need to try!


Strawberry Cake Roll

Strawberry Cake Roll
As you may now know about me, there is very few non-chocolate desserts that could actually win a competition against a chocolate one, but this strawberry cake roll is one of them (of course I would prefer having both…)! It tastes a lot like a strawberry shortcake. This is not too sweet and it’s the first recipe on this blog without butter, oil or grease!!! I wouldn’t say it’s healthy with all the heavy cream, but it’s healthier than a lot of desserts! It’s delicious, easy to do and cute! Enjoy!
cake roll

Strawberry Cake Roll
For about 5 persons


4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water
About 10 strawberries (add more to taste)
2 cups heavy cream
1. Preheat oven to 375°F. Grease a 17x11x1 inch pan and line with parchment paper.
2. Beat the eggs. Add the sugar while beating.
2. In a small bowl, sift the flour and the baking powder. Reserve.
3. After beating for 2-3 minutes slowly add the flour mixture and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.
4. Pour the batter on the pan and spread evenly with a spatula.
5. Bake for about 10 minutes. Don’t overbake because it will be hard to roll.
6. While the cake is baking, whip the heavy cream. You can add sugar to taste, but it’s very good without it! Cut the strawberries into little pieces and mix with the heavy cream. Refrigerate.
7. Lay a waxed paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven, remove from pan with the parchment paper, turn over on the waxed paper and remove the parchment paper, roll with the paper and let cool. 
8. When the cake is completely cool, unroll then spread the heavy cream with the strawberries on the cake. Roll again and you’re done!
cake roll 2