Raspberry Pistachio Mousse Cakes are elegant mini desserts that combine the nutty richness of pistachio with the bright, fruity flavor of raspberries. Each bite is creamy, light, and perfectly balanced between tart and sweet. With beautiful layers and eye-catching colors, these mousse cakes are a stunning treat I love to serve for special occasions or when I’m in the mood to impress.
Why You’ll Love This Recipe
I love how these mousse cakes look fancy but are made with simple, fresh ingredients. The raspberry layer adds a natural tartness that pairs perfectly with the smooth pistachio mousse. And because they’re made in individual portions, they’re easy to serve and even easier to enjoy. Whether I’m hosting a dinner party or treating myself, these little cakes always feel like something from a high-end bakery.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pistachio mousse:
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Pistachios (shelled and unsalted)
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Whole milk
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Heavy cream
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Sugar
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Egg yolks
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Gelatin
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Vanilla extract
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Whipped cream (for folding in)
For the raspberry layer:
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Fresh or frozen raspberries
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Sugar
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Lemon juice
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Gelatin
For the base (optional):
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Sponge cake or crushed biscuits
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Melted butter (if using biscuit base)
For garnish (optional):
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Chopped pistachios
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Fresh raspberries
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Mint leaves
Directions
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I start by softening the gelatin in cold water for both mousse layers.
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To make the pistachio mousse, I blend pistachios with milk and heat the mixture until warm. I whisk in egg yolks and sugar, cooking gently until it thickens slightly.
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I stir in the gelatin and vanilla extract, then let it cool.
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Once cool, I fold in whipped cream to create a light, fluffy pistachio mousse.
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I pour the mousse into silicone molds or dessert rings, filling each about 2/3 of the way, and freeze until set.
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For the raspberry layer, I cook raspberries with sugar and lemon juice, then strain to remove seeds.
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I stir in softened gelatin and let it cool slightly before pouring over the set pistachio mousse.
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I freeze again until firm and ready to unmold.
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If using a base, I place a round of sponge cake or biscuit crust at the bottom of each mousse cake.
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Once everything is set, I carefully unmold and garnish with chopped pistachios, fresh raspberries, and mint.
Servings and timing
This recipe makes about 6–8 individual mousse cakes. Prep time takes around 40 minutes, plus several hours of chilling or freezing to fully set—so I plan on about 4–6 hours total.
Variations
Sometimes I flavor the pistachio mousse with a touch of almond extract to enhance the nutty flavor. For the base, I use matcha sponge cake or chocolate cookies for a flavor twist. I’ve also layered the cakes in cups or jars for a simpler presentation without molds.
Storage/Reheating
I store the mousse cakes in the fridge if serving the same day, or in the freezer if making ahead. They keep well in the freezer for up to 1 week—just let them thaw slightly in the fridge for 1–2 hours before serving. I don’t reheat these, since they’re meant to be served chilled.
FAQs
Can I use pistachio paste instead of whole pistachios?
Yes, I sometimes use pistachio paste for convenience. I just reduce the sugar slightly if the paste is sweetened.
Do I need silicone molds?
They help with a clean shape and easy unmolding, but I’ve also made these in ramekins or glasses and served them as parfaits.
Can I skip the gelatin?
Gelatin helps the mousse set, so I don’t recommend skipping it. For a vegetarian version, I use agar-agar in small amounts.
Can I use other berries?
Absolutely. I’ve made these with strawberries, blackberries, or even a mix of berries depending on what’s in season.
How far in advance can I make them?
I usually make them the day before serving. They hold their shape and flavor beautifully after chilling or freezing overnight.
Conclusion
Raspberry Pistachio Mousse Cakes are one of my favorite elegant desserts to make when I want something fresh, creamy, and a little fancy. The fruity raspberry layer pairs perfectly with the nutty pistachio mousse, and the individual portions make them easy to serve and enjoy. Whether for a party or a personal treat, they always deliver a beautiful, delicious experience.
Print
Raspberry Pistachio Mousse Cakes
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 4–6 hours (including chilling)
- Yield: 6–8 mousse cakes
- Category: Dessert
- Method: Chilling
- Cuisine: French
- Diet: Vegetarian
Description
Raspberry Pistachio Mousse Cakes are delicate individual desserts made with creamy pistachio mousse and a vibrant raspberry layer, topped with optional sponge or biscuit base. Perfectly balanced between nutty and tart, these elegant treats are ideal for special occasions.
Ingredients
- Pistachio Mousse:
- 1/2 cup shelled unsalted pistachios
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 1/2 tsp gelatin (softened in 1 tbsp cold water)
- 1/2 cup heavy cream (whipped to soft peaks)
- Raspberry Layer:
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp gelatin (softened in 1 tbsp cold water)
- Base (optional):
- 6–8 small rounds of sponge cake or 1/2 cup crushed biscuits mixed with 2 tbsp melted butter
- Garnish (optional):
- Chopped pistachios
- Fresh raspberries
- Mint leaves
Instructions
- Soften gelatin for both layers in cold water and set aside.
- Pistachio Mousse: Blend pistachios with milk until smooth. Heat in a saucepan until just warm.
- In a bowl, whisk egg yolks and sugar. Slowly pour in the warm pistachio milk while whisking.
- Return mixture to the saucepan and cook over low heat until it thickens slightly (do not boil).
- Remove from heat, stir in softened gelatin and vanilla extract. Let cool.
- Fold in whipped cream to make a light mousse. Spoon into silicone molds or dessert rings, filling each 2/3 full. Freeze until set.
- Raspberry Layer: In a saucepan, combine raspberries, sugar, and lemon juice. Cook until soft, then strain to remove seeds.
- Stir in gelatin until dissolved. Let cool slightly, then pour over set pistachio mousse. Freeze again until firm.
- Base (optional): Add a sponge cake round or biscuit crust to each mold base. Press gently to adhere.
- Freeze until completely firm. Unmold and garnish with chopped pistachios, raspberries, and mint if desired. Serve chilled.
Notes
- Pistachio paste can be used instead of whole pistachios—reduce added sugar if it’s sweetened.
- Use agar-agar instead of gelatin for a vegetarian version (adjust quantity).
- Serve in glasses or jars for an easier, mold-free version.
- Can be made a day ahead—store in fridge or freezer and thaw before serving.
- Try with different berries like strawberries or blackberries.
Nutrition
- Serving Size: 1 mousse cake
- Calories: 230
- Sugar: 14g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
