• Peanut Butter Pie Mousse Cake
  • Peanut Butter Pie Mousse Cake
  • Peanut Butter Pie Mousse Cake
  • Peanut Butter Pie Mousse Cake

Peanut Butter Pie Mousse Cake

Preparation Time: 40 min
Cooking Tme: 120 mins
Serving: 10



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About Chef
Mawana Select Exclusive

Mawana Select Exclusive

Joined: July 25, 2013
Total Recipies: 50 (View)

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Directions for Swiss Roll:

  • Pre heat oven to 200C. Melt the butter and cool to room temperature
  • Separate the eggs. Whisk the egg whites to soft peak, then add the sugar and continue whisking to firm peak.
  • Add the egg yolks and fold through. 
  • Sift the flour and fold into the egg and sugar mixture. Mix the melted butter through the mixture
  • Spread evenly onto a lined baking tray (30x23cm). Bake at 200C for 10 minutes
  • Remove from the oven and dust with caster sugar. Cover with a tea towel and turn over. Remove the baking paper gently, staring at the corners. Carefully use the towel to roll the sponge up. Keep it rolled in the sponge to keep it moist. Cool completely
  • Un roll the sponge. Square off the edges. Spread a little bit of butter cream over the entire surface of the sponge. Roll up the sponge so the shortest sides become the ends of the roll. 
  • Transfer onto cling wrap and roll up tightly. Store in the fridge or freeze.

Directions for Peanut Butter Mousse:

  • In a stand mixer cream the egg yolks with the sugar, till light yellow. Bring the milk, peanut butter and split vanilla bean to just below boiling point in a medium pot.
  • With the mixer running, add gradually to the egg and sugar mixture. Pour it back into the pot. Bring it back to thicken over low heat.Strain
  • Whip the cream. Soak the gelatine in water, then squeeze out and add to the warm custard.
  • Combine cream and custard, and then allow to cool in an ice bath.


  • Slice the Swiss roll into ~1cm thick slices
  • Line the cake tin with cling wrap. Line the cake tin ( base and up the sides) with the Swiss roll slices. Make sure that there are no gaps between the slices.
  • Fill the cake tin half way with mousse. Trim the remaining sponge slices so that it covers the mousse layer completely. 
  • Top with more mousse. Cover this final layer with sponge slices.
  • Set in the fridge for 4 hours before turning out to serve on the day.
  • On the day glaze the cake in a dilute mixture of apricot jam. Set for 30 minutes in freezer.
  • Warm the glaze and pour it along the edge. Allow to set. Pipe meringue around the edge in a star pattern. Burn the meringue with a blow torch. Place cookie pies on top.


Swiss Roll Ingredients

  • 10 Eggs
  • 250g Mawana Select Caster sugar
  • 120g  unsalted Butter
  • 250g  CAKE Flour
  • Filling:
  • 40g caster sugar
  • 1/3 This Butter cream recipe

Peanut butter mousse Ingredients

  • 80g Egg yolks
  • 125g Mawana Select Caster sugar
  • 500mL Milk
  • 1 Vanilla bean
  • 300mL Cream
  • 200g peanut butter (creamy)
  • 6 Gelatine leaves