Raspberry Pistachio Mousse Cakes – Elegant, Velvety & Beautifully Balanced Layers of Berry and Nut Delight

🎉 Introduction

Refined, colorful, and indulgent, these Raspberry Pistachio Mousse Cakes are miniature masterpieces that bring together the best of two worlds — the tart brightness of fresh raspberries and the creamy, nutty richness of pistachios.

Each individual cake features layers of soft pistachio sponge or biscuit base, silky pistachio mousse, and a vibrant raspberry mousse on top, finished with a glossy raspberry glaze. Every bite melts in your mouth — sweet, tangy, nutty, and smooth all at once.

These elegant desserts are perfect for special occasions, afternoon tea, or as a show-stopping centerpiece at any celebration.

🧰 Equipment Needed

• Silicone mousse molds or mini cake rings
• Electric mixer or hand whisk
• Food processor or blender
• Saucepan
• Rubber spatula
• Fine mesh sieve
• Baking sheet and parchment paper

🛒 Ingredients

For the Pistachio Sponge (Base)

• ½ cup ground pistachios
• ½ cup almond flour
• ¼ cup sugar
• 2 large eggs
• 2 tablespoons melted butter
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• Pinch of salt

For the Pistachio Mousse

• ½ cup pistachio paste (or finely blended unsalted pistachios with a bit of cream)
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon gelatin powder (or 1 gelatin sheet)
• 2 tablespoons warm milk

For the Raspberry Mousse

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon gelatin powder
• 2 tablespoons water
• ¾ cup heavy cream

For the Raspberry Glaze (Optional but Stunning)

• ½ cup raspberry purée (strained)
• 2 tablespoons sugar
• 1 teaspoon gelatin dissolved in 1 tablespoon warm water

For Garnish

• Crushed pistachios
• Fresh raspberries
• Edible gold leaf or white chocolate curls (optional)

👩‍🍳 Directions

Step 1: Make the Pistachio Sponge Base

Preheat oven to 350°F (175°C).
Line a small baking tray with parchment paper.

In a bowl, whisk together eggs and sugar until pale and frothy.
Fold in ground pistachios, almond flour, salt, melted butter, milk, and vanilla until smooth.

Spread batter evenly and bake for 10–12 minutes, until lightly golden.
Cool completely, then cut out rounds to fit your mousse molds.

Step 2: Prepare the Pistachio Mousse

Sprinkle gelatin over warm milk and let bloom for 5 minutes.
In a separate bowl, whip heavy cream and sugar until soft peaks form.

In another bowl, combine pistachio paste with gelatin mixture.
Fold in whipped cream gently until well combined and smooth.

Spoon pistachio mousse into molds, filling them halfway.
Tap gently to remove air bubbles and refrigerate for 30 minutes to set.

Step 3: Make the Raspberry Mousse

Heat raspberries, sugar, and lemon juice in a small saucepan over medium heat for 5–7 minutes, until syrupy.
Strain through a sieve to remove seeds and set aside to cool slightly.

Bloom gelatin in water for 5 minutes, then stir into the warm raspberry purée until dissolved.

Whip the cream to soft peaks and gently fold into the raspberry mixture.
Pour on top of the pistachio mousse layer and refrigerate for at least 3 hours, or until firm.

Step 4: Prepare the Raspberry Glaze (Optional)

Warm raspberry purée and sugar in a saucepan.
Add dissolved gelatin and stir until smooth and glossy.
Let cool slightly before pouring a thin layer over the mousse cakes for a mirror-like finish.

Refrigerate for another 30–60 minutes until set.

Step 5: Unmold & Decorate

Carefully unmold the mousse cakes by gently pressing from the bottom of the silicone mold.
Place each on a pistachio sponge round.

Decorate with crushed pistachios, fresh raspberries, and edible gold leaf or white chocolate curls for an elegant finish.

🍽️ Servings & Timing

• Servings: 6–8 mini cakes
• Prep Time: 40 minutes
• Chill Time: 4 hours
• Total Time: ~5 hours

🧊 Storage & Serving Tips

• Refrigerate: Store covered in the fridge for up to 3 days.
• Freeze: Can be frozen for up to 1 month; thaw in the fridge before serving.
• Serving: Serve chilled for the best texture and flavor balance.

🥄 Variations

1. White Chocolate Layer: Add a thin layer of melted white chocolate between mousses for a richer touch.
2. Lemon-Pistachio Twist: Add lemon zest to the pistachio mousse for brightness.
3. Rose Raspberry: Add a drop of rose water to the raspberry mousse for a floral hint.
4. Chocolate Base: Use a chocolate sponge or biscuit crust for contrast.
5. Almond Mousse Variation: Replace pistachio mousse with almond for a softer flavor.
6. Raspberry Jelly Insert: Add a small frozen raspberry purée core in the center before setting.
7. No-Bake Version: Use a cookie crumb crust instead of baking the sponge.
8. Gluten-Free: Ensure all ingredients (especially pistachio flour) are gluten-free.
9. Mini Dome Shapes: Use dome molds for a modern pâtisserie look.
10. Mirror Glaze Upgrade: Finish with a pink mirror glaze for extra shine.

❓ 10 FAQs

1. Can I make these without molds?
   Yes — layer in dessert cups or ramekins for a parfait-style presentation.
2. Can I skip the gelatin?
   You can use agar-agar or cornstarch slurry (though texture will differ).
3. Can I use store-bought pistachio cream?
   Definitely — it saves time and adds wonderful flavor.
4. Can I use frozen raspberries?
   Yes, just thaw and drain before cooking.
5. Can I make these ahead?
   Absolutely — perfect for preparing a day or two in advance.
6. How do I get clean layers?
   Chill each layer completely before adding the next.
7. Can I make it vegan?
   Use plant-based cream and agar-agar instead of gelatin.
8. Why is my mousse runny?
   The gelatin may not have bloomed properly or the layers weren’t chilled enough.
9. How can I make it extra creamy?
   Use mascarpone or a touch of cream cheese in the pistachio mousse.
10. Can I make one large cake instead of minis?
    Yes — use a springform pan and increase chilling time by 2–3 hours.

🏁 Conclusion

These Raspberry Pistachio Mousse Cakes are a dessert lover’s dream — delicate, colorful, and full of contrasting yet complementary flavors. The nutty pistachio mousse and tangy raspberry layer create a perfect balance of richness and freshness, while the soft sponge base ties everything together beautifully.

Elegant enough for dinner parties yet approachable for home bakers, these mini cakes bring a touch of French pâtisserie magic to your table.

Raspberry Pistachio Mousse Cakes – Elegant, Velvety & Beautifully Balanced Layers of Berry and Nut Delight

Refined, colorful, and indulgent, these Raspberry Pistachio Mousse Cakes are miniature masterpieces that bring together the best of two worlds — the tart brightness of fresh raspberries and the creamy, nutty richness of pistachios. Each individual cake features layers of soft pistachio sponge or biscuit base, silky pistachio mousse, and a vibrant raspberry mousse on top, finished with a glossy raspberry glaze. Every bite melts in your mouth — sweet, tangy, nutty, and smooth all at once. These elegant desserts are perfect for special occasions, afternoon tea, or as a show-stopping centerpiece at any celebration.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 4 hours hrs

Servings: 6 Servings

Ingredients Equipment Method Notes

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Ingredients

  

For the Pistachio Sponge (Base)

• ½ cup ground pistachios
• ½ cup almond flour
• ¼ cup sugar
• 2 large eggs
• 2 tablespoons melted butter
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• Pinch of salt

For the Pistachio Mousse

• ½ cup pistachio paste or finely blended unsalted pistachios with a bit of cream
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon gelatin powder or 1 gelatin sheet
• 2 tablespoons warm milk

For the Raspberry Mousse

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon gelatin powder
• 2 tablespoons water
• ¾ cup heavy cream

For the Raspberry Glaze (Optional but Stunning)

• ½ cup raspberry purée strained
• 2 tablespoons sugar
• 1 teaspoon gelatin dissolved in 1 tablespoon warm water

For Garnish

• Crushed pistachios
• Fresh raspberries
• Edible gold leaf or white chocolate curls optional

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Silicone mousse molds or mini cake rings
• Electric mixer or hand whisk
• Food processor or blender
• Saucepan
• Rubber spatula
• Fine mesh sieve
• Baking sheet and parchment paper

Method

 

Step 1: Make the Pistachio Sponge Base

1. Preheat oven to 350°F (175°C).
2. Line a small baking tray with parchment paper.
3. In a bowl, whisk together eggs and sugar until pale and frothy.
4. Fold in ground pistachios, almond flour, salt, melted butter, milk, and vanilla until smooth.
5. Spread batter evenly and bake for 10–12 minutes, until lightly golden.
6. Cool completely, then cut out rounds to fit your mousse molds.

Step 2: Prepare the Pistachio Mousse

1. Sprinkle gelatin over warm milk and let bloom for 5 minutes.
2. In a separate bowl, whip heavy cream and sugar until soft peaks form.
3. In another bowl, combine pistachio paste with gelatin mixture.
4. Fold in whipped cream gently until well combined and smooth.
5. Spoon pistachio mousse into molds, filling them halfway.
6. Tap gently to remove air bubbles and refrigerate for 30 minutes to set.

Step 3: Make the Raspberry Mousse

1. Heat raspberries, sugar, and lemon juice in a small saucepan over medium heat for 5–7 minutes, until syrupy.
2. Strain through a sieve to remove seeds and set aside to cool slightly.
3. Bloom gelatin in water for 5 minutes, then stir into the warm raspberry purée until dissolved.
4. Whip the cream to soft peaks and gently fold into the raspberry mixture.
5. Pour on top of the pistachio mousse layer and refrigerate for at least 3 hours, or until firm.

Step 4: Prepare the Raspberry Glaze (Optional)

1. Warm raspberry purée and sugar in a saucepan.
2. Add dissolved gelatin and stir until smooth and glossy.
3. Let cool slightly before pouring a thin layer over the mousse cakes for a mirror-like finish.
4. Refrigerate for another 30–60 minutes until set.

Step 5: Unmold & Decorate

1. Carefully unmold the mousse cakes by gently pressing from the bottom of the silicone mold.
2. Place each on a pistachio sponge round.
3. Decorate with crushed pistachios, fresh raspberries, and edible gold leaf or white chocolate curls for an elegant finish.

Notes

🧊 Storage & Serving Tips

Refrigerate: Store covered in the fridge for up to 3 days.

Freeze: Can be frozen for up to 1 month; thaw in the fridge before serving.

Serving: Serve chilled for the best texture and flavor balance.

🥄 Variations

White Chocolate Layer: Add a thin layer of melted white chocolate between mousses for a richer touch.

Lemon-Pistachio Twist: Add lemon zest to the pistachio mousse for brightness.

Rose Raspberry: Add a drop of rose water to the raspberry mousse for a floral hint.

Chocolate Base: Use a chocolate sponge or biscuit crust for contrast.

Almond Mousse Variation: Replace pistachio mousse with almond for a softer flavor.

Raspberry Jelly Insert: Add a small frozen raspberry purée core in the center before setting.

No-Bake Version: Use a cookie crumb crust instead of baking the sponge.

Gluten-Free: Ensure all ingredients (especially pistachio flour) are gluten-free.

Mini Dome Shapes: Use dome molds for a modern pâtisserie look.

Mirror Glaze Upgrade: Finish with a pink mirror glaze for extra shine.

❓ 10 FAQs

Can I make these without molds?
Yes — layer in dessert cups or ramekins for a parfait-style presentation.

Can I skip the gelatin?
You can use agar-agar or cornstarch slurry (though texture will differ).

Can I use store-bought pistachio cream?
Definitely — it saves time and adds wonderful flavor.

Can I use frozen raspberries?
Yes, just thaw and drain before cooking.

Can I make these ahead?
Absolutely — perfect for preparing a day or two in advance.

How do I get clean layers?
Chill each layer completely before adding the next.

Can I make it vegan?
Use plant-based cream and agar-agar instead of gelatin.

Why is my mousse runny?
The gelatin may not have bloomed properly or the layers weren’t chilled enough.

How can I make it extra creamy?
Use mascarpone or a touch of cream cheese in the pistachio mousse.

Can I make one large cake instead of minis?
Yes — use a springform pan and increase chilling time by 2–3 hours.

🏁 Conclusion

These Raspberry Pistachio Mousse Cakes are a dessert lover’s dream — delicate, colorful, and full of contrasting yet complementary flavors. The nutty pistachio mousse and tangy raspberry layer create a perfect balance of richness and freshness, while the soft sponge base ties everything together beautifully.

Elegant enough for dinner parties yet approachable for home bakers, these mini cakes bring a touch of French pâtisserie magic to your table.