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Neapolitan Mousse Cake 

Neapolitan Mousse Cake


1. Brownie Base
750g DAWN® Chewy Fudge
Brownie Mix

180g Water (Warm 50°C)
43g Vegetable Oil

2. Vanilla Mousse / Fond
150g DAWN® Neutral Fond Powder
150g Water (min 22°C)
Yellow Colour - as desired
Vanilla Flavour - as desired
750g Lightly Whipped Cream

3. Raspberry Mousse / Fond
180g DAWN® Neutral Fond Powder
180g Water (min 22°C)
30g DAWN® Raspberry Compound
900g Lightly Whipped Cream


Yield: 3 x 10” Cakes


1. Brownie Base
  • Add all the Brownie base ingredients to a mixing bowl fitted with a beater and mix on slow speed for 2 minutes and then medium speed for 2 minutes.
  • Deposit @ 300g into round silicone moulds 8” diameter x 2” deep.Bake in a deck oven at 180°C for approximately 25 minutes.
  • Leave in the moulds and allow to cool thoroughly.

2. Vanilla Mousse
  • Dissolve the DAWN® Neutral Fond Powder in the water and add the flavour & colour, then fold in the lightly whipped cream.
  • Pour 350g of the prepared vanilla mousse onto each of the cooled brownie bases – still in the silicone moulds.
  • Chill for 1 hour and then place into the freezer and freeze for minimum of 8 hours (best left overnight).
  • Remove the frozen bases from the silicone moulds and place them centrally into larger, 10” x 2”round silicone moulds
3. Raspberry Mousse
  • Dissolve the DAWN® Neutral Fond Powder in the water and add the DAWN® Raspberry Compound,then fold in the lightly whipped cream.
  • Pour 420g of the prepared raspberry fond on top of the frozen bases in the 10” moulds.
  • Chill for 30 minutes and then freeze until solid.
  • Remove from the silicone moulds – chill and decorate as desired
© 2019 Dawn Food Products, Inc.