Marshmallow Rainbow Mousse Cake_lc.jpg

No-Bake Rainbow Marshmallow Mousse Cake

A no-bake marshmallow mousse cake with rainbow mini marshmallows and sprinkles on top!


  • Crust
  • 250g graham crackers
  • 8tbsp unsalted butter, melted
  • Marshmallow Mousse
  • 2 cups rainbow marshmallows
  • 2 cups thickened/whipping cream
  • 1 cup white chocolate, melted
  • 2 tbsp powdered gelatine
  • 4 tbsp water
  • 1 tsp vanilla extract
  • Decorations
  • 1 cup rainbow sprinkles


  1. Crust
  2. Begin by adding the graham crackers to a food processor. Process until you reach a fine crumb. Add the melted butter and pulse to coat the crumbs in the butter.
  3. Add the crumbs to a 9” springform pan and use the back of a tablespoon to firmly press into the bottom of the pan. Chill in the fridge for 1 hour.
  4. Marshmallow Mousse
  5. Add the water and powdered gelatine to a small microwave safe bowl and mix using a fork. It won’t be perfectly mixed. That’s ok, because we’re going to pop it into the microwave for 20 seconds and it will melt.
  6. Add the melted gelatine mixture to the melted white chocolate and use a spoon to mix until smooth. Set aside to cool slightly.
  7. Add the cream and vanilla extract to a large mixing bowl. Use an electric mixer to whip the cream to stiff peaks. Add the cooled melted white chocolate and whip in until well combined.
  8. Add the rainbow marshmallows and gently fold in.
  9. Add the mixture to the springform pan and use the back of a spoon to smoothen the top out and spread the mixture around evenly. Sprinkle with rainbow sprinkles. Chill for 2 hours.
  10. To take the cake out of the springform pan, run a sharp knife around the top of the pan and then slowly undo the clamp to release the sides of the pan from the cake. Cut up to serve.