Easy Bird Mousse Dessert Recipe for Beginners

Preheat your oven to 180°C (350°F). Grease a baking tray measuring 30x40 centimeters (12x16 inches) with butter and line it with parchment paper.

In a mixing bowl, whisk together the eggs and sugar until they become pale and fluffy. This should take about 5 minutes. Then, gently fold in vanilla extract, flour, and salt until combined. Be sure not to deflate the mixture.

Pour the batter into the prepared baking tray and spread it out evenly. Bake in the preheated oven for about 15 minutes or until golden brown. Allow it to cool completely before cutting it into portions.

In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar while continuing to whip until the mixture becomes glossy and holds stiff peaks. This process typically takes around 5-7 minutes.

In another bowl, whisk the heavy cream until it forms soft peaks. Carefully fold the meringue into the whipped cream along with vanilla extract until just combined. Make sure to keep the mixture light and airy as this is key for the mousse texture.

Chill the mousse in the refrigerator for about 20 minutes to help it set slightly before assembling.

Melt dark chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (double boiler) until smooth. Stir until completely blended; this should take approximately 5 minutes.

Once melted, remove from heat and let it cool slightly before using it to glaze your individual desserts.

Cut the cooled vanilla biscuit into small squares and place them at the base of each serving dish. Top them generously with the meringue mousse, smoothing it out with a spatula.

Then, drizzle the chocolate glaze over the top of the mousse, allowing it to cascade down the sides for a beautiful presentation.

Once assembled, allow the desserts to chill in the refrigerator for at least 30 minutes prior to serving to enhance the textures.