Durian Mousse Cake
A Singapore-style chilled Durian Mousse Cake that layers fresh Musang King or D24 durian purée into a silky mousse set over a light sponge base.
About this dish
Durian Mousse Cake is a local favourite that brings together two beloved textures in Singapore — the custardy, aromatic flesh of durian and the light, airy lift of a mousse. This version uses fresh or frozen durian purée folded into whipped cream and a gentle gelatin set, assembled on a thin sponge base so it feels like a celebratory cake you might see at a family birthday, CNY spread, or a potluck in the heartlands from Bishan to Tiong Bahru.
Think of this as a modern dessert for Singapore palates: intensely fragrant, sweet and creamy with a melt-in-the-mouth texture. If you love the stronger, buttery notes of Musang King you’ll get that luxury truffle-like scent; D24 gives a milder, smoother finish. It’s a great make-ahead dessert for gatherings after a durian feast by the East Coast, a teatime treat in a kopitiam-style brunch, or a special supper to impress visiting friends from overseas who’ve never tried real durian mousse.
The cake is versatile — swap the sponge for pandan chiffon for a Peranakan twist, or skip the baked base and make a biscuit crust for a no-fuss version for potlucks. Serve chilled with a cup of kopi or a cold barley drink to balance the richness, and keep a few extra durian segments for topping if you want to go full-on hawker-style presentation.
Ingredients
- 400 g fresh durian flesh (Musang King or D24), seeds removed
- 200 ml heavy / whipping cream, chilled
- 200 g full-fat cream cheese or mascarpone (optional for extra body)
- 80 g caster sugar (adjust to taste)
- 8 g powdered gelatin (or 4 gelatin leaves) plus 40 ml cold water to bloom
- 2 tbsp milk (for dissolving gelatin)
- 3 large eggs (separated) for sponge base
- 100 g cake flour (or plain flour sifted) for sponge base
- 80 g caster sugar (for sponge)
- 30 g unsalted butter, melted (for sponge)
- 1 tsp vanilla extract
- Pinch of fine salt
- Simple syrup: 2 tbsp sugar + 2 tbsp water (to brush sponge; optional: 1 tsp pandan juice or light rum)
- Fresh durian segments or toasted coconut flakes, for decoration
- Optional: 1/2 tsp durian extract or 1 tbsp gula Melaka syrup for deeper flavour (use sparingly)
Step-by-Step Method
- Prepare the sponge base: preheat oven to 180°C. Line a 20 cm springform tin and prepare a thin sponge batter by whisking 3 egg yolks with 80 g caster sugar until pale, fold in sifted 100 g cake flour, then gently fold in 30 g melted butter. Whisk 3 egg whites with a pinch of salt to soft peaks and fold into the batter. Bake for 12–15 minutes until springy and lightly golden. Cool completely.
- Make a smooth durian purée: blend 400 g durian flesh in a food processor or blender until silky. Taste and add 1–2 tbsp caster sugar if your durian is not very sweet. If there are fibrous bits, pass through a fine sieve for an ultra-smooth mousse.
- Bloom the gelatin: sprinkle 8 g powdered gelatin over 40 ml cold water and let sit 5–10 minutes. Warm gently (do not boil) with 2 tbsp milk until dissolved and clear. If using gelatin leaves, soak, squeeze and melt gently.
- Temper gelatin into durian purée: take 3–4 tbsp warm milk/gelatin mixture and whisk into the durian purée to temper, then fold the rest in until fully combined. This prevents lumps and ensures the mousse sets evenly.
- Whip the cream (and cream cheese if using): beat 200 ml chilled heavy cream with 200 g cream cheese (optional) and 1 tsp vanilla to medium-stiff peaks. If you prefer lighter mousse, omit cream cheese and simply whip the cream to soft peaks.
- Fold to make the mousse: gently fold the durian purée into the whipped cream in two batches, keeping as much air as possible. Stop when mixture is homogeneous and silky; avoid overmixing which will deflate the mousse.
- Assemble the cake: place the cooled sponge into the springform tin, brush lightly with simple syrup. Pour the durian mousse over the sponge, smooth the top with a spatula and tap the tin gently to remove air pockets.
- Chill until set: cover and refrigerate for at least 4 hours, preferably overnight, until the mousse is firm to the touch.
- Unmould and finish: run a hot knife around the tin to release, then remove the ring. Top with fresh durian segments, a light dusting of toasted coconut flakes, or a drizzle of gula Melaka for a local twist.
- Serve chilled: slice with a hot, clean knife (dip in hot water and wipe between cuts) for neat slices. Serve with kopi, iced barley or a simple black tea to cut through the richness.
Tips & Serving Ideas
- If Musang King is too pricey or unavailable, use D24 or a mix of fresh and frozen durian; NTUC FairPrice and Sheng Siong often stock frozen durian packaged by weight.
- For a vegetarian/vegan set, replace gelatin with agar-agar (use according to package as agar sets firmer and needs boiling), and note texture will be slightly different.
- Whip the cream to medium-stiff peaks — this gives structure but keeps the mousse light. Over-whipping will make the mousse grainy.
- Always bloom gelatin in cold water and dissolve gently; never boil gelatin or you’ll lose setting power and aroma.
- Temper the gelatin into the durian purée before folding into cream to avoid lumps and ensure even setting.
- Make ahead: the cake keeps well in the fridge for 2–3 days. For potlucks, transport chilled in a cooler box and slice at the venue with a hot knife for clean cuts.
- Adjust sweetness to your taste — durian can vary widely in sugar content; taste the purée and add 1–2 tbsp caster sugar only if needed, similar to how zi char stalls tweak seasoning to customer preference.
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