Description
Raspberry Pistachio Mousse Cakes are elegant, layered mini desserts featuring a delicate pistachio sponge cake base, topped with creamy pistachio mousse and vibrant raspberry mousse. Perfect for special occasions or holiday gatherings, these individual mousse cakes combine rich flavors and textures with a visually stunning presentation.
Ingredients
Scale
For the Pistachio Sponge Cake:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup ground pistachios
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Pistachio Mousse:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup pistachio paste
- 1/4 cup granulated sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
For the Raspberry Mousse:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1/2 cup heavy cream, whipped
For Assembly:
- Fresh raspberries
- Chopped pistachios
- Optional white chocolate glaze for topping
Instructions
- Prepare the Pistachio Sponge Cake: Preheat the oven to 350°F and line a 9×13-inch baking sheet with parchment paper. Beat the eggs and sugar together until thick and pale. Sift together flour, ground pistachios, baking powder, and salt, then fold gently into the egg mixture. Add vanilla extract and mix until smooth. Pour the batter evenly into the prepared pan. Bake for 10–12 minutes or until the cake springs back when touched. Cool completely, then cut out small rounds with a cookie cutter to fit your molds or glasses.
- Make the Pistachio Mousse: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Heat milk, pistachio paste, and sugar in a saucepan until warm but not boiling. Remove from heat and whisk in the gelatin until fully dissolved. Allow to cool to room temperature. Whip the heavy cream to soft peaks and gently fold it into the cooled pistachio mixture to create a smooth mousse.
- Prepare the Raspberry Mousse: Combine raspberries, sugar, and lemon juice in a small saucepan and cook until berries break down. Strain through a fine sieve to remove seeds. Bloom gelatin in cold water, then stir into the warm raspberry purée until dissolved. Cool to room temperature, then fold in whipped heavy cream carefully to keep the mousse light and airy.
- Assemble the Mousse Cakes: Place a pistachio sponge cake round at the bottom of each mold or serving cup. Spoon a layer of pistachio mousse over the sponge, followed by a layer of raspberry mousse. Smooth the tops and refrigerate for at least 4 hours or overnight until fully set.
- Garnish and Serve: Once set, remove from molds if desired. Decorate with fresh raspberries, chopped pistachios, and a drizzle of white chocolate glaze for an elegant finish before serving.
Notes
- Store-bought pistachio paste can be used, or homemade by blending shelled pistachios with sugar and oil.
- These mousse cakes can be frozen and carefully unmolded for a clean, professional finish before decorating.
- Use acetate strips inside ring molds to achieve perfect layered edges.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake, Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 mini cake
- Calories: 340
- Sugar: 21g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
