Raspberry Pistachio Mousse Cakes Recipe

Prep Time 45 mins

Cook Time 12 mins

Rest Time 3 mins

Total Time 1 hr

Cooking Method: Baking

Cuisine: American, Mediterranean

Courses: Desserts

Difficulty: Advanced

Cooking Temp: 170 C

Servings: 8

Best Season: Summer, Spring

Description

These Raspberry Pistachio Mousse Cakes blend the bright tartness of fresh raspberries with the rich nuttiness of pistachios, layered into a silky, airy mousse atop a delicate sponge base. Each mini cake showcases beautifully balanced flavors, light textures, and a stunning finish—perfect for celebrations, afternoon desserts, or any occasion where elegance matters. This visually captivating dessert is easy to portion, naturally refreshing, and ideal for those who love fruity, nut-forward pastries.

Ingredients

For the Pistachio Sponge Base

1 cup all-purpose flour (sifted)
0.5 cup fine pistachio powder (unsalted, ground)
0.75 cup sugar
0.33 cup vegetable oil
0.33 cup milk (room temperature)
3 large eggs (room temperature)
1 tsp vanilla extract
1 tsp baking powder
1 pinch salt

For the Raspberry Mousse

2 cup fresh raspberries (washed)
0.5 cup sugar
2 tbsp lemon juice
1.25 cup heavy whipping cream (chilled)
0.5 cup mascarpone cheese (softened)
2 tbsp cornstarch (mixed with 2 tbsp water)
1 tsp vanilla extract

For the Pistachio Mousse

1.5 cup heavy whipping cream (chilled)
0.5 cup pistachio paste (unsweetened)
0.33 cup sugar
1 tsp vanilla extract

For Raspberry Glaze (Optional but Recommended)

1 cup raspberry purée (strained)
0.25 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch (mixed with 1 tbsp water)

For Assembly & Garnish

0.25 cup crushed pistachios
Fresh raspberries
Mint leaves

Instructions

Prepare the Pistachio Sponge

1
Beat the eggs and sugar together until pale and fluffy. Add oil, milk, and vanilla. Whisk until smooth. Fold in flour, pistachio powder, baking powder, and salt. Pour the batter into a lined baking tray and bake at 170°C for 10–12 minutes or until the top springs back. Cool completely, then cut into small circles using a round cutter.

Make the Raspberry Purée

2
Heat raspberries, sugar, and lemon juice in a saucepan over medium heat. When the raspberries break down, add the cornstarch mixture and cook until thickened. Strain to remove seeds and let it cool fully.

Whip the Raspberry Mousse

3
Whip heavy cream until soft peaks form. In another bowl, whisk mascarpone and vanilla until smooth. Gently fold the cooled raspberry purée into the mascarpone, then fold in the whipped cream to create a light, airy mousse. Keep chilled.

Prepare the Pistachio Mousse

4
Whip heavy cream and sugar until soft peaks form. Stir pistachio paste and vanilla in a separate bowl until smooth. Fold the cream into the pistachio mixture until it becomes a fluffy mousse. Keep chilled.

Assemble the Mousse Cakes

5
Place a round pistachio sponge at the bottom of each mousse mold. Pipe a layer of pistachio mousse on top. Freeze for 10 minutes. Add a layer of raspberry mousse and smooth the top. Freeze for 1 hour to set the layers properly.

Add Optional Raspberry Glaze

6
Heat raspberry purée, sugar, and lemon juice. Add the cornstarch slurry and cook until glossy. Cool slightly, then pour a thin layer over the frozen mousse cakes. Return to the freezer for 20–30 minutes.

Garnish & Serve

7
Unmold the mousse cakes. Garnish with crushed pistachios, fresh raspberries, and mint leaves. Serve chilled for best texture.

Note

You may replace mascarpone with cream cheese for a tangier flavor.

Make sure both mousses are cold before layering for clean, sharp lines.

Store mousse cakes in an airtight container in the freezer for up to 1 week.

Defrost for 10–12 minutes before serving for the perfect creamy texture.

To make it fully vegetarian, replace cornstarch thickening with agar-agar (avoid gelatin).

Keywords: raspberry desserts, pistachio mousse, mini cakes, elegant dessert, no gelatin

Read it online: https://petitepanini.com/recipe/raspberry-pistachio-mousse-cakes-recipe/