This 19th-century fridge cake has stood the test of time. It’s the perfect make-ahead treat that will always impress. 

Makes 1x 21cm cake 

Ingredients   

2 packets (200g each) ladyfingers biscuits 

For the chocolate mousse: 

2 tsp gelatine powder
2 Tbsp cold water
2 slabs (150g each) dark chocolate, chopped
½ cup milk
2 eggs, whisked
400ml cream
2 Tbsp castor sugar
½ punnet (80g) fresh raspberries, torn 

 For serving: 

1½ cups cream, whipped
Fresh raspberries and cherries 

Method  

1. Wrap the base of a 21cm round loose-bottom cake tin with cling wrap, keeping the edges on the outside of the tin. Place a round piece of baking paper on top.
2. Spray the sides of the tin with cooking spray, then cover with cling wrap.
3. Arrange a layer of ladyfingers in the base of the tin, cutting and breaking the biscuits where necessary to fill tiny gaps.
4. Arrange biscuits in a ring around the sides of the tin. (Be sure to place the rounded sides of biscuits facing outwards, so the flat sides face inwards.) Set aside.
5. For the mousse, stir gelatine through the water and set aside to bloom for 5 minutes. (See Cook’s Note below.)
6. Place chocolate and milk in a microwave-safe bowl. Microwave for 30 seconds at a time, or until a smooth ganache forms, stirring in between. (Alternatively, melt over a double boiler.)
7. Melt the gelatine in the microwave for 3 seconds at a time, or until completely dissolved, stirring in between. It should never boil.
8. Whisk gelatine through the ganache, followed by the eggs.
9. Whisk cream and sugar in a separate bowl to stiff peaks. Gently fold cream through the chocolate mixture in two parts, being careful not to overmix and knock out all the air.
10. Pour half of the chocolate mousse into the tin and smooth over gently.
11. Arrange another layer of ladyfingers on top, then scatter with berries.
12. Pour the remainder of the mousse over the berry layer and smooth over.
13. Wrap the outside and top of the cake entirely with cling wrap, twisting ends together to seal. (Be careful not to push the biscuits inward onto the mousse.) Refrigerate for at least 3 hours or overnight.
14. Uncover and unmould to reveal the set cake.
15. Top with whipped cream and dot with fresh berries just before serving. Slice and serve.

Cook’s Note 

Blooming the gelatine helps incorporate it smoothly into the dessert. The process hydrates the gelatine. Afterwards, it can easily be melted to ensure no crystals remain, preventing any lumps. 

Also Read: Layered chocolate tiramisu 

Recipe & Styling: Sjaan Van der Ploeg 
Photography: Zhann Solomons