nto prepared pan.
Bake for 40-45 mins, until toothpick
For the Cake: Preheat oven to
FOR CHOCOLATE GANACHE FROSTING (Makes
dges with a spatula. Bake for 25 to 30 minutes or
ith a knife.
Bake for 2 hours or until meringues
For the Mousse:
In a medium bowl,
lices. Reserve some strawberry slices for garnish.
Spoon the mixture
Heat
but
do
not
scald
milk;
stir in cocoa powder. Blend in creamy peanut butter, a small amount at a time until mixture is slightly thickened.
Cool in refrigerator.\tPrepare Dream
Whip, beating
to
soft peaks.
Gently blend into cool cocoa-peanut butter mix.
Freeze in small capacity freezer or Donvier ice cream maker.
A portion of the unfrozen mix can be used as a mousse for immediate serving or topping for cake.
For the mousse:
Place the
(The cake can be refrigerated for up to 2 days.).
rup, cover, and refrigerate for the glazed almonds.
Set
For peanut butter mousse: Line 6-cup loaf pan
round almonds.
Let cool for a minute until the mixture
he prepared pan and bake for 40 to 45 minutes or
o prepared pan and bake for 15 mins. Turn out onto
he mousse, as you will need to chill it for at least
Cool completely.
Make peppermint mousse:
1- Combine white chocolate
o a simmer, and cook for two minutes.
Flame with
hen fold into the lemon mousse mixture.
Wash the raspberries
et-about 20 minutes.
For the Mousse:
In a medium