5. Mousses Defined as a soft or creamy dessert made light and fluffy by the addition of whipped cream or meringue or both. In some mousses contain both beaten egg whites and whipped cream. When this is the case, FOLD in first the meringue followed by the cream in 3 addition, even it may loose some volume. The reason is that is the cream is added first, there is more danger that it will overbeaten and turn to butter during the folding and mixing procedures