Introduction

These Raspberry Pistachio Mousse Cakes combine the nutty richness of pistachios with the bright, tart flavor of fresh raspberries. Light and elegant, they make a delightful dessert for any special occasion or just a treat to enjoy at home.

The image shows a small round dessert with three clear layers in a white plate on a white marbled surface. The bottom layer is crumbly and light brown, resembling crushed biscuits. Above it, a thick dark red layer filled with jelly and pieces of fruit creates a rich look. The middle layer is smooth and light pink, sitting evenly between the red jelly and the pale creamy top layer. On the top, there are fresh red raspberries and small green pieces that look like chopped pistachios, adding color and texture. In the background, several similar desserts are slightly blurred, making the front one the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup pistachios (roasted, unsalted, finely ground)
¼ cup almond flour
2 tablespoons sugar
2 tablespoons melted butter
1 egg
½ teaspoon vanilla extract
½ cup pistachios (finely blended)
1 cup heavy cream
2 tablespoons sugar
1 teaspoon gelatin powder
2 tablespoons cold water
½ teaspoon vanilla extract
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water (slurry)
1 cup raspberries (blended and strained)
2 tablespoons sugar
1 cup heavy cream
1 teaspoon gelatin powder
2 tablespoons cold water
½ teaspoon vanilla extract

Instructions

Step 1: Preheat oven to 350°F (175°C).
Step 2: In a bowl, mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until combined.
Step 3: Press the mixture evenly into molds and bake for 12–15 minutes. Let cool completely.
Step 4: Bloom 1 teaspoon gelatin powder in 2 tablespoons cold water for 5 minutes.
Step 5: Blend ½ cup finely blended pistachios with 1 cup heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract until smooth.
Step 6: Heat the bloomed gelatin gently until dissolved, then stir it into the pistachio cream mixture.
Step 7: Whip 1 cup heavy cream separately until soft peaks form, then fold it gently into the pistachio mixture.
Step 8: Spread this pistachio mousse over the cooled crust and chill in the refrigerator for 30 minutes.
Step 9: In a saucepan, cook 1 cup raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice over medium heat until the berries soften, about 5 minutes.
Step 10: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook until the mixture thickens. Remove from heat and let cool.
Step 11: Spread a thin layer of the thickened raspberry compote over the pistachio mousse layer.
Step 12: Bloom the second teaspoon of gelatin powder in 2 tablespoons cold water for 5 minutes.
Step 13: Warm the blended and strained 1 cup raspberry puree gently, then stir in the dissolved gelatin. Let cool slightly.
Step 14: Whip 1 cup heavy cream with 2 tablespoons sugar and ½ teaspoon vanilla extract until soft peaks form.
Step 15: Fold the cooled raspberry gelatin mixture into the whipped cream, then pipe or spread this raspberry mousse over the compote layer.
Step 16: Chill the assembled cakes for at least 4 hours or overnight to set completely before serving.

Tips & Variations

Use fresh pistachios for the best flavor and toast them lightly if raw to enhance their aroma.
For a dairy-free version, substitute heavy cream with coconut cream and use a plant-based gelatin alternative.
If fresh raspberries are unavailable, frozen raspberries work well—just thaw and drain excess liquid before using.

Storage

Store the mousse cakes covered in the refrigerator for up to 3 days. Keep them chilled to maintain texture. When ready to serve, allow them to sit at room temperature for 10 minutes. Avoid freezing, as this can affect the mousse’s delicate texture.

How to Serve

The image shows a small round dessert with four visible layers on a white marbled surface. The bottom layer is a light brown crumbly crust. Above that is a thick, dark red jelly layer with a slightly shiny texture. The next layer is a smooth, pink cream, and on top of that is a pale green cream layer. The dessert is decorated with three fresh red raspberries and small pieces of bright green pistachios on the top. The background is softly blurred with similar desserts visible behind the main one. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, these mousse cakes are ideal to prepare a day in advance. Just keep them refrigerated and covered until ready to serve.

What can I use if I don’t have gelatin powder?

You can substitute gelatin powder with agar-agar, but note that the setting process and texture will differ slightly. Use according to the package instructions for the equivalent amount.