Guava Velvet Mousse Cake Recipe

Prepare and press crust

Preheat oven to 350°F (175°C). In a medium bowl combine 1.5 cups graham cracker (or Maria cookie) crumbs, 2 tbs granulated sugar and 1/4 tsp fine sea salt. Pour in 6 tbs melted unsalted butter and stir until mixture resembles wet sand. Press the crumb mixture evenly into the bottom (and optionally 1/2" up the sides) of a 9-inch springform pan, using the back of a measuring cup to compact. Bake 8–10 minutes until fragrant and set. Remove from oven and cool on a rack while preparing mousse. Reduce oven to 0°F (or turn off) — no further baking required.

Bloom gelatin and make guava base

Place 1/4 cup cold water in a small bowl and sprinkle 2 tsp unflavored powdered gelatin over the surface. Let bloom 5–10 minutes. Warm the bloomed gelatin gently (microwave 8–10 seconds or in a small saucepan over low heat) just until liquefied — do not boil. In a small saucepan combine 1.5 cups guava puree, 1/2 cup granulated sugar and 1 tablespoon fresh lime juice. Warm over medium-low heat until sugar dissolves and mixture is hot but not boiling (about 3–4 minutes). Remove from heat and whisk in the liquefied gelatin until fully combined. Set aside to cool to lukewarm (about 15 minutes).

Whip meringue

In a clean, grease-free mixing bowl, whisk 3 room-temperature egg whites with 1/8 tsp fine sea salt on medium speed until soft peaks form. Gradually add 1/4 cup granulated sugar in a slow stream, increasing speed to high, and whip until glossy, stiff peaks form (meringue should hold a firm peak and be smooth).

Whip cream

In a chilled bowl whip 1.5 cups chilled heavy cream with 1/2 tsp vanilla extract to medium peaks (soft-to-medium). Be careful not to overbeat — you want stabilized whipped cream that folds easily.

Assemble mousse

When the guava-gelatin mixture has cooled to lukewarm but still pourable, fold about 1/3 of the whipped cream into it to lighten the base. Next fold in the prepared meringue in two additions: gently but thoroughly until no streaks remain, maintaining as much air as possible. Finally fold in the remaining whipped cream until uniform and airy. If desired, check sweetness and adjust with up to 1–2 tbs powdered sugar or additional lime for balance (optional).

Set mousse in pan

Pour the finished guava mousse over the cooled crust in the springform pan, smoothing the top with an offset spatula. Tap the pan lightly on the counter to remove large air pockets. Refrigerate for at least 4 hours, preferably overnight, until mousse is fully set.

Make ice cream base

While mousse chills (or the night before), combine 8 oz softened mascarpone, 1/2 cup whole milk and 1/3 cup powdered sugar in a medium bowl and whisk until smooth. Stir in 1/2 cup guava puree, 1 cup heavy cream, 1/2 tsp vanilla extract and 1/8 tsp salt until fully combined. Taste and adjust sweetness if desired (add up to 1–2 tbs more powdered sugar).

Chill base

Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, until thoroughly cold (this helps the churn and texture).

Churn and freeze

Process the chilled base in an ice cream maker according to the manufacturer's directions (typically 20–30 minutes) until it reaches soft-serve consistency. Transfer to a freezer-safe container, press plastic wrap directly on the surface to avoid ice crystals, and freeze for at least 2–4 hours to firm up.

Unmold and plate

When mousse is fully set, run a thin knife around the springform edge and unlatch the ring. If desired, warm the outside of the pan slightly with your hands or a hot towel for a few seconds to ease release. Transfer the cake to a serving plate using a large offset spatula.

Slice and accompany with ice cream

Slice the Guava Velvet Mousse Cake with a hot, clean knife (wipe between cuts for clean slices). Serve each slice with a scoop of mascarpone guava ice cream on the side or on top. Garnish with 1–2 tbs fresh guava slices or a spoonful of guava preserves, a mint leaf, and a light dusting (optional) of 1 tsp powdered sugar per cake.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Store ice cream in an airtight container in the freezer for up to 2 weeks; allow to soften a few minutes before scooping.