This frozen lemon mousse is a light, refreshing treat.
I love hiding surprises in my desserts. Whenever I serve them I hear lots of oohs and ahhs. Everyone loves them!
Hiding cake inside of cake has become quite popular, and I've created quite a few of those types of cakes for Tablespoon. Today, I thought I'd change things up a bit and hide little rainbow cakes inside a refreshingly sweet frozen lemon mousse, otherwise known as a semifreddo (a semi-frozen dessert). The lemon mousse is incredibly easy to make, requires only three ingredients, and tastes heavenly, especially when paired with the pound cake that's stuffed inside.
This recipe will make three loaf-size semifreddo desserts, so you can get creative with the mousse flavors. I made mine lemon-flavored but you can just use any flavor of Yoplait™ Greek Yogurt and omit the lemon curd in this recipe. I found it best to use three containers of yogurt to get a nice intense flavor. I tried the coconut, which made a nice bright white semifreddo and had a lovely flavor. Blueberry would works great too, and looks like a pretty sky background for the rainbows.
The rainbow cupcakes are bit time-consuming, but the rest of this dessert is super quick and easy to make—and it's so impressive when sliced!
To make the rainbow cupcakes, first whip up a Betty Crocker™ Pound Cake Mix, then divide it among 6 small bowls. Color each bowl of batter using one of the food colorings so you have a bowl each of purple, blue, green, yellow, orange and red. You'll need a bit more red and orange batter, so you might want to color a little more for each of those colors.
Pour the colored batters into pastry bags fitted with small round tips. I found that #5 and #6 tips work best.
Spray metal muffin tins with non-stick baking spray. Start by piping a half-inch purple circle in the center of 15 muffin cups. Next, pipe a blue circle of batter around the center circle. Then add a green circle, then a yellow circle, an orange circle, and finish with a red circle.
You should completely fill the bottom of the muffin cup with one layer of colored batter. Then repeat this process in each muffin cup, adding a few layers of batter until each cup is filled a little over halfway.
You'll have some batter left over, so pipe it into the remaining muffin cups. It's not necessary to make rainbows in these, as they're just extra cupcakes to eat.
Bake cupcakes for 14-18 minutes, until you can press on the top of a cupcake and it springs back or a toothpick inserted into the center comes out clean. Cool completely.
Once cooled, cut the domed tops off each cupcake and discard or eat. Cut a very thin layer off the bottom of each cupcake and discard (just enough to remove the dark part of the cupcake). Cut each remaining cupcake bottom in half, so that you have 30 little rainbows.
To make the lemon mousse, simply stir together the yogurt, lemon curd, and whipped topping.
Spoon an inch thick layer of mousse into three tin foil loaf pans.
Set one rainbow cupcake facing the short end of the pan. Set another rainbow cake next to the first, and so on down the center of the pan.
Repeat in the other two loaf pans. Spoon the lemon mousse over top and around the sides of the rainbow cakes, being sure to push down on the mousse to fill in any gaps.
Spread the tops in a nice even layer and sprinkle with rainbow jimmies.
Cover and freeze for at least 8 hours. Remove from freezer, cut away the tin foil pan and remove the semifeddo. Slice into 8 pieces, revealing the rainbows.
Allow the slices to thaw a little bit before serving.
Beth happily spends her days creating fun food and handmade chocolate and enjoys sharing step-by-step tutorials with her readers on her blog Hungry Happenings. Be sure to check out her profile to see all the other festive foods she's made for Tablespoon.com.