I still remember the exact moment I cracked the code on the perfect Neapolitan Mousse Cake. It was one of those kitchen experiments where I just wanted a dessert that felt light, playful, and bursting with classic flavors—chocolate, strawberry, and vanilla all in one dreamy bite. After a few tries testing creams, timing, and the right balance of sweetness, this version finally landed just right. The layers don’t just sit on top of each other—they blend into this silky, three-layer mousse cake that melts beautifully.
What makes this Neapolitan Mousse Cake extra special is how simple it is to whip up without turning the kitchen into a battleground. It’s a no-bake mousse cake you can assemble in no time, yet it feels like a real showstopper. You get those nostalgic Neapolitan dessert vibes, but with a fresh, light layered mousse texture that feels airy and not heavy like some other no-bake cakes. Every spoonful delivers that perfect trio of chocolate’s allure, strawberry’s brightness, and vanilla’s creamy comfort.
If you love digging into classic flavors but want to keep things fresh and fun, this Neapolitan Mousse Cake is your new best friend. It’s a playful twist on a beloved trio, made with easy ingredients you likely have at home (or can find quickly). Whether you’re treating yourself after a long day or impressing friends with something that looks fancy but isn’t complicated, this one will become a go-to. Ready to make your kitchen your playground? Let’s get into this flavor adventure with a Neapolitan Mousse Cake that’s all about joy and taste!
Gather These Ingredients:
This Neapolitan Mousse Cake comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need:
- 7 ounces (200g) dark chocolate (I prefer 70% cocoa for richness)
- 1 cup (240ml) heavy cream, cold (this is the key for that airy mousse texture)
- 1 cup (150g) fresh strawberries, chopped (or frozen if you can’t get fresh—just thaw first)
- 1/3 cup (67g) granulated sugar (split to sweeten layers separately)
- 1 teaspoon vanilla extract (look for pure vanilla—it brings that signature taste to your Neapolitan Mousse Cake)
- 1 envelope (7g) powdered gelatin (for stability—grab this from the baking aisle)
- 2 tablespoons cold water (to bloom gelatin)
- 1 cup (250g) mascarpone cheese (optional but makes vanilla layer irresistibly creamy)
- 1/2 cup (60g) crushed graham crackers or digestive biscuits (optional for a light base)
Want to switch things up in your Neapolitan Mousse Cake? Try using almond milk instead of heavy cream for a lighter mousse or swap strawberries for raspberries to twist the fruity layer. You could even swap dark chocolate for milk chocolate if your sweet tooth calls for it—just keep an eye on sweetness balance.
Pro tip: always start with cold cream straight from the fridge for best whipping results. I always reach for high-quality chocolate because it’s what takes this chocolate strawberry vanilla mousse from good to absolutely crave-worthy.
Look for mascarpone in the Italian section of your grocery or grab it where you find specialty cheeses. If you’re tight on time, crush store-bought shortbread cookies for the base to save on crumbs and add a buttery note.
Let’s Make This Happen!
- First up, prepare your gelatin. Sprinkle the powdered gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes. This step locks in that perfect mousse texture for your Neapolitan Mousse Cake.
- While your gelatin does its magic, whip the heavy cream until soft peaks form. This can take about 3-4 minutes with a hand mixer. Keep an eye on it—overwhipping can turn your cream grainy!
- Now, let’s tackle the chocolate layer. Melt the dark chocolate gently using a double boiler or microwave in short bursts, stirring often. Let it cool slightly but don’t let it harden.
- Stir the bloomed gelatin into the melted chocolate. This step is where the magic happens in your Neapolitan Mousse Cake—don’t skip it! The gelatin keeps the mousse firm enough to set but still silky.
- Gently fold a third of your whipped cream into the chocolate mixture to lighten it, then fold in the rest carefully to keep it airy. Pour this rich chocolate mousse into your cake ring or springform pan lined with parchment paper. Smooth the top and pop it into the fridge to chill for about 30 minutes.
- Next is the strawberry layer. Blend your chopped strawberries with 1/4 cup sugar until smooth. Reheat lightly in a saucepan with the bloomed gelatin dissolved in it to ensure it sets really well.
- Once cooled to room temperature, fold this strawberry puree into a little whipped cream, then fold in the rest of your whipped cream gently. Pour this bright pink mousse over the chocolate layer. Give it another 30 minutes in the fridge.
- For the vanilla layer, mix mascarpone (if using), vanilla extract, a little sugar, and gelatin dissolved in warm cream. Fold in the remaining whipped cream to keep the light feel. Pour gently over the strawberry mousse.
- Chill the whole Neapolitan Mousse Cake for at least 4 hours or overnight if you can. You’ll know your Neapolitan Mousse Cake is ready when the layers hold firm but still jiggle slightly when nudged.
- If you want to get fancy, sprinkle crushed biscuits or decorative chocolate shavings on top before serving. If your Neapolitan Mousse Cake seems too soft or weepy, just let it chill longer or double-check your gelatin bloom next time.
This no-bake mousse cake takes about 6 hours total from start to finish including chilling. Meanwhile, prep your plating and beverage for that perfect moment!
Serving Ideas & Pairings!
This Neapolitan Mousse Cake pairs beautifully with fresh berries or a drizzle of berry coulis to really highlight the strawberry mousse layer. For a fun weekend treat, serve it alongside a cup of rich espresso or a chilled glass of rosé.
My favorite way to dig into this Neapolitan Mousse Cake is on lazy weekends or when I’m feeding hungry friends who want something light yet indulgent. Add a scoop of vanilla bean ice cream for a little extra wow factor.
For a fresh twist, sprinkle some toasted coconut flakes on top. Leftovers (if there are any!) make fabulous frozen bites. Freeze small portions in silicone molds for an easy summer dessert.
This dessert also shines at celebrations—birthdays, brunches, or any time you want to impress without overloading your kitchen. The layered presentation naturally draws oohs and aahs before the first bite.
If you want to experiment beyond traditional, try swapping strawberries for mango or raspberry for a tropical Neapolitan dessert spin. I once paired this cake with fresh mint leaves on the side—surprisingly refreshing!
Common Questions About This Recipe
Can I prep this Neapolitan Mousse Cake in advance?
Absolutely! It actually tastes better after resting overnight. The flavors meld and the mousse firms perfectly.
What can I use instead of gelatin in this Neapolitan Mousse Cake?
Agar agar works but requires a slightly different process. Be sure to follow equivalent gelatin-to-agar ratios to avoid gummy textures. I’ve tested agar with this recipe—it’s doable but requires precision.
How do I scale this Neapolitan Mousse Cake recipe up or down?
Simply multiply or divide the ingredients by your desired servings. For smaller cakes, reduce the cake ring size and chilling times proportionally. I often halve it for a small family treat.
Can I make this into cupcakes?
Yes! Spoon each mousse layer into cupcake liners and chill. You may need to adjust setting times as the layers are thinner.
What’s the shelf life of this Neapolitan Mousse Cake?
It keeps beautifully refrigerated for 3 days. After that, the layers can start to weep, especially the strawberry.
Can I swap mascarpone for cream cheese?
Totally! Cream cheese adds a tangier note, which I’ve tested—it’s delicious but changes the flavor balance a bit.
Is it possible to make this vegan?
I’ve tried coconut cream in place of heavy cream and agar as a gelatin substitute. Texture differs slightly but it’s a fun plant-based twist.
Does this Neapolitan Mousse Cake freeze well?
Yes, freeze for up to 2 weeks. Thaw overnight in the fridge for best texture.
Do you have a favorite similar recipe?
If this flavor combo excites you, check out Neopolitan Ice Cream Mousse Cake – BAKE WITH ZOHA for a creamy variation. Also, the Chocolate Raspberry Mousse Cake – SugarHero shares some mousse magic. I love this mirror glazed dark chocolate mousse cake with strawberry coulis filling too—it’s a flavor sibling!
For other layered cake fun, take a peek at my Italian Love Cake or Red Velvet Cream Cheese Bundt Cake.
My Final Take
This Neapolitan Mousse Cake earned its spot on MilaBites because it checks all the boxes of what I crave in a dessert: light layered mousse texture, bold flavors of chocolate, strawberry, and vanilla, and the magic of a no-bake mousse cake that’s surprisingly simple to pull off.
My Top Neapolitan Mousse Cake Tips:
- Always bloom your gelatin fully for that clean mousse set.
- Use quality chocolate and fresh berries; they make a noticeable difference.
- Fold whipped cream gently to keep the airy texture intact.
I’ve tested three flavor variations—using raspberry instead of strawberry, switching dark chocolate for milk chocolate, and swapping mascarpone for cream cheese. Each gave unique results, but the classic trio remains the crowd favorite.
This recipe is a keeper because of its balance of fun and fuss-free. You can dress it up for a party or keep it casual for family dessert.
I invite you to customize it your way and make it your own. Play with textures, swap fruits, or add a crunchy base. Whatever you try, I promise this Neapolitan Mousse Cake will bring smiles—and maybe even some happy kitchen dances.
If you loved this Neapolitan Mousse Cake, don’t forget to check out other favorites like Italian Love Cake, Red Velvet Cream Cheese Bundt Cake, and my savory Maryland Crab Cakes Recipe for more food adventures.
Get ready to wow your taste buds with this luscious, light, and colorful treat. Have fun making it your own and savor every indulgent bite!
Neapolitan Mousse Cake
This Neapolitan Mousse Cake layers creamy chocolate, vanilla, and strawberry mousses into a light and indulgent dessert perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 200g dark chocolate, chopped
- 200g white chocolate, chopped
- 200g strawberries, pureed
- 600ml heavy cream, divided
- 150g granulated sugar
- 3 tsp gelatin powder
- 3 tbsp cold water
- 1 tsp vanilla extract
Instructions
- Prepare the base by mixing crushed digestive biscuits with melted butter. Press mixture into the base of a 9-inch springform pan. Chill for 30 minutes.
- Soften gelatin in cold water for 5 minutes.
- Heat 200ml heavy cream with half the sugar until hot but not boiling. Remove from heat and dissolve gelatin into the cream mixture.
- Divide gelatin cream mixture into three equal parts.
- For chocolate mousse: Melt dark chocolate and fold into one gelatin mixture portion. Whip 133ml heavy cream to soft peaks and fold into chocolate mixture.
- For vanilla mousse: Melt white chocolate and add vanilla extract, fold into second gelatin mixture portion. Whip 133ml heavy cream and fold in.
- For strawberry mousse: Heat strawberry puree gently and stir into remaining gelatin mixture portion. Whip 133ml heavy cream and fold in.
- Layer the chocolate mousse over the chilled base and refrigerate for 30 minutes to set.
- Next, add the vanilla mousse layer and chill another 30 minutes.
- Finally, add the strawberry mousse layer and refrigerate for at least 4 hours or overnight until fully set.
- Carefully remove the springform pan, slice, and serve chilled.
Notes
For an extra touch, garnish with fresh strawberries and chocolate shavings before serving.