I made a similar dessert to this one a long while ago using cherries in tea biscuits in place of today’s mulberries and sponge cake base. I am sure this no-bake fruit mousse cake dessert can be adapted to a whole variety of fruits beyond berries. Mulberries are of particular significance to me as they are common in Iraq, and I am blessed to have a fruitful tree in my own back yard. When the season comes for them, the experience of berry picking, especially with little ones, is a priceless one, al hamd Allah.
sponge cake to line the base
3 Tbsp fresh lemon juice
2 1/4 tsp powdered gelatin
2 1/2 cups fresh mulberries
3/4 cup sugar
2 cups cold heavy cream
Line a 9-inch square pan with cling film or parchment paper, leaving a 2-inch overhang on all sides.
Arrange sponge cake in an even layer in pan, cutting to fit as necessary.
Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens.
In a blender, puree mulberries until smooth, scraping down bowl as needed.
Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
In a small saucepan, combine berry puree and sugar over medium heat. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute.
Pour mixture through a sieve (to catch any undissolved gelatin) into a small bowl and let cool to room temperature, about 20 minutes.
In a large bowl, using an electric mixer, beat cream on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in berry puree mixture until combined. Pour over sponge cake base. Smooth top and refrigerate until set, about 3 hours (overnight is best).
Using the parchment or cling film, gently lift cake out of pan and place on a serving plate. Peel away parchment or cling film sides of cake; trim excess with scissors or a sharp knife.
Cut into 12 pieces to serve.