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Because of the added mousse, I'd be more likely to buy this cake again, even though I wasn't a huge fan of the mini cakes. I picked up Costco's 2-pound lemon-blueberry loaf in the spring.

Refrigerate the mousse overnight until firm. To make the compote, combine the pitted cherries, sugar, lemon zest and juice, and cornstarch in a small saucepan. Bring the mixture to a boil slowly ...

Store in the refrigerator overnight. The following day when the lemon mousse has set, top each ramekin with the cherry compote and serve. Optional: top with crushed graham crackers.