Kiwi Fruit Mousse and Sponge Finger Torte Recipe

How to make Kiwi Fruit Mousse and Sponge Finger Torte


  1. Line a 19cm springform pan with plastic wrap. Lay sponge fingers on bottom of pan.
  2. To make the mousse, peel and cut the kiwi fruit. Place in a blender with lemon juice and purée until smooth. Combine the chocolate and 40ml of cream in the microwave, stirring until melted.
  3. In a bowl, beat remaining cream with icing mixture, until stiff, then set aside. 
  4. In another bowl mix together cream cheese, caster sugar, kiwi fruit mix and vanilla. Add chocolate to mix. Fold in prepared cream mixture.
  5. Spoon half the mousse onto base of sponge fingers, place another layer of sponge fingers on top of mousse and repeat with remaining mousse.
  6. Place in fridge to set for 4 hours or overnight.
  7. Remove torte from springform pan and place extra sponge fingers around the outside of the torte. Secure with twine or decorative ribbon around sponge fingers, to keep in place.
  8. Place cut kiwi fruit and berries on top of mousse before serving.

Recipe: Courtesy of Colleen, ALDI Test Kitchen.