Description

This No-Bake Victoria Sponge Mousse Slice is a delightful twist on the traditional Victoria sponge cake, featuring a crunchy biscuit base topped with a light and creamy mousse swirled with strawberry or raspberry jam. Perfect for warm days or when you want an elegant dessert without turning on the oven, this slice combines creamy, fruity, and buttery textures in every bite.

Ingredients

Scale

Base

1 1/2 cups digestive biscuits (or any plain biscuits), crushed
1/4 cup unsalted butter, melted
2 tbsp sugar (optional)

Mousse Filling

1 cup heavy cream
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup strawberry or raspberry jam (for the swirl)

Garnish (Optional)

Fresh strawberries or raspberries, sliced
Extra jam for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Base: In a bowl, combine the crushed digestive biscuits and sugar if using. Add the melted unsalted butter and stir well until the crumbs are evenly coated and hold together when pressed.
Press the Base into the Pan: Line an 8×8 inch square or rectangular pan with parchment paper. Firmly press the biscuit mixture into the bottom of the pan, creating an even, compact layer. Place the pan in the refrigerator to chill while you make the mousse filling.
Make the Mousse Filling: In a large bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy with no lumps.
Combine the Mousse Ingredients: Gently fold the whipped cream into the cream cheese mixture, combining them fully but carefully to keep the mousse light and airy without deflating the whipped cream.
Assemble the Slice: Spoon the mousse evenly over the chilled biscuit base and spread smooth with a spatula. Drizzle the strawberry or raspberry jam over the top and use a knife to gently swirl the jam into the mousse for an attractive marbled effect.
Chill: Refrigerate the assembled slice for at least 4 hours or until the mousse is fully set and firm to the touch.
Serve: Cut the mousse slice into squares or bars. Garnish with freshly sliced strawberries or raspberries and an optional drizzle of extra jam for added flavor and presentation.

Notes

For a gluten-free version, use gluten-free plain biscuits or crackers for the base.
Ensure the cream cheese is softened to room temperature for smoother mixing.
Adjust the amount of sugar in the base or mousse filling to taste or omit entirely if preferred.
Use fresh berries of your choice for garnish to complement the jam swirl.
Store leftovers covered in the refrigerator for up to 3 days.