Raspberry Pistachio Mousse Cakes

Last updated on June 4, 2025

If you’re looking for a delightful dessert that impresses both in flavor and presentation, look no further than Raspberry Pistachio Mousse Cakes. These little treats are a feast for the eyes and the taste buds. Imagine a rich and creamy pistachio mousse layered atop a buttery cake base, finished with a luscious raspberry compote and mousse. It combines the subtle nuttiness of pistachios with the vibrant tartness of raspberries, creating a perfect balance that is hard to resist. Not only do they taste fantastic, but they also look stunning on a dessert table, making them a great choice for any occasion.

Why You’ll Love This Raspberry Pistachio Mousse Cake

This dessert is a true crowd-pleaser, and there are many reasons to love it:

1. Rich Flavors: The combination of pistachios and raspberries provides a delightful contrast that keeps your taste buds excited.

2. Eye-Catching Presentation: These mousse cakes look elegant and sophisticated, perfect for dinner parties or special events.

3. Versatile Components: You can enjoy each layer separately or together, making it a flexible dessert option.

4. Make Ahead: These mousse cakes can be prepared in advance, saving you time on the day of your event.

5. Fun to Customize: Change up the flavors or add ingredients to make this recipe your own!

Raspberry Pistachio Mousse Cakes

---

• Author: Sarah Mendez
• Total Time: 5 hours
• Yield: 6–8 small mousse cakes 1x

Print Recipe

Pin Recipe

Description

These Raspberry Pistachio Mousse Cakes combine a nutty pistachio sponge base with a rich pistachio mousse, a vibrant raspberry compote center, and a velvety raspberry glaze. Elegant and flavorful, they’re perfect for special occasions or a luxurious treat.

---

Ingredients

Scale 1x2x3x

For the Pistachio Cake Base:

• 1/2 cup ground pistachios
• 1/4 cup almond flour
• 2 tablespoons melted butter
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

For the Pistachio Mousse:

• 1/2 cup finely blended pistachios
• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons gelatin powder
• 3 tablespoons cold water

For the Raspberry Compote:

• 1 cup raspberries (fresh or frozen)
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional for thickening)

Optional Garnishes:

• Chopped pistachios
• Fresh raspberries
• Mint leaves

---

Instructions

1. Make the Pistachio Cake Base: Preheat oven to 350°F (175°C). Mix ground pistachios, almond flour, melted butter, sugar, egg, and vanilla until combined. Spread into a lined baking tray and bake for 10–12 minutes. Let cool, then cut into rounds using a cookie cutter to fit your molds.
2. Prepare the Raspberry Compote: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down. Optional: Stir in cornstarch to thicken. Cool completely.
3. Make the Pistachio Mousse: Bloom gelatin in cold water for 5 minutes. Meanwhile, blend pistachios into a paste if not already done. In a bowl, whip the heavy cream with sugar and vanilla until soft peaks form. Gently warm the bloomed gelatin until dissolved, then stir into the pistachio paste. Fold the whipped cream into the pistachio mixture until smooth.
4. Assemble the Cakes: In silicone molds, pipe a layer of pistachio mousse. Add a dollop of raspberry compote in the center, then top with more mousse. Press a cake round gently on top. Freeze for at least 4 hours or until firm.
5. Unmold and Decorate: Remove from molds and place on serving plates. Let thaw in the fridge for 1–2 hours. Garnish with chopped pistachios, fresh raspberries, and mint leaves before serving.

Notes

• Use high-quality pistachios for a deeper flavor and vibrant green color.
• The cakes can be made ahead and stored in the freezer for up to a week.
• For a glossy finish, coat the frozen cakes with raspberry glaze before thawing.

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baked + Frozen
• Cuisine: French-inspired

Nutrition

• Serving Size: 1 mousse cake
• Calories: 340
• Sugar: 18g
• Sodium: 30mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 85mg

Keywords: raspberry pistachio mousse, mousse cake recipe, individual mousse cakes, raspberry compote dessert, elegant layered dessert

Ingredients You’ll Need for Raspberry Pistachio Mousse Cakes

Essential Ingredients

• Ground Pistachios: Adds a rich, nutty flavor and a beautiful green color.
• Almond Flour: Provides a hint of sweetness and helps create a tender cake base.
• Melted Butter: Enriches the cake and helps bind the ingredients together.
• Sugar: Sweetens both the cake and mousse layers.
• Egg: Acts as a binding agent, giving the cake structure.
• Vanilla Extract: Enhances the overall flavor with a warm, sweet note.
• Finely Blended Pistachios: Used in the mousse for a creamy texture and taste.
• Heavy Cream: Provides richness and is whipped for a fluffy texture.
• Gelatin Powder: Helps set the mousse so it maintains its shape.
• Cold Water: Used to hydrate the gelatin.
• Raspberries: Offer a fresh, tangy flavor, essential for the compote and mousse.
• Lemon Juice: Brightens the flavor of the raspberry compote.
• Cornstarch: Thickens the raspberry compote, giving it the perfect consistency.

Optional Add-Ons

• Chopped Pistachios: For garnish and added texture.
• Fresh Raspberries: To top the cakes for an added fresh touch.
• Mint Leaves: A nice garnish that adds a pop of color and freshness.

How to Make Raspberry Pistachio Mousse Cakes: A Step-by-Step Guide

Creating these Raspberry Pistachio Mousse Cakes might seem daunting, but with a little patience and careful attention, you’ll have impressive desserts that everyone will love. Here’s how to make them in detail:

Step 1: Prepare the Cake Base

1. Preheat your oven to 350°F (175°C). This ensures a great rise and even baking.

2. Mix the base ingredients in a large bowl. Combine ground pistachios, almond flour, melted butter, sugar, egg, and vanilla extract. Stir until everything is well mixed. The mixture should be slightly thick and sticky.

3. Press the mixture into molds. Use about two tablespoons of the mixture for each mold, pressing it down firmly to create a flat base.

4. Bake the cake bases for 12-15 minutes or until slightly golden. Keep an eye on them; you want them cooked through but not overly browned.

5. Cool completely. Allow them to cool while you prepare the mousse layers.

Step 2: Make the Pistachio Mousse

1. Bloom the gelatin. In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5 minutes so it can absorb the water and swell.

2. Blend the pistachios. In a blender, combine finely blended pistachios, heavy cream, sugar, and vanilla extract. Blend until the mixture is smooth and creamy.

3. Warm the bloomed gelatin. Place the bowl with the bloomed gelatin over a pot of simmering water (double boiler setup) or microwave it for a few seconds until it dissolves. Make sure not to boil it.

4. Combine the gelatin with the pistachio mixture. Pour the cooled, dissolved gelatin into the pistachio mixture and mix until well combined.

5. Whip remaining heavy cream. In another bowl, whip the remaining heavy cream until soft peaks form. Then, fold it into the pistachio mixture gently. This step will help keep the mousse light and airy.

6. Layer the pistachio mousse over the cooled cake bases. Let the layers chill in the refrigerator for about 30 minutes until set.

Step 3: Prepare the Raspberry Compote

1. Cook raspberries. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and soften.

2. Thicken the compote. To thicken, make a slurry with cornstarch by mixing it with a little cold water. Stir this mixture into the saucepan and cook until it has thickened, about 2-3 minutes. Remove from heat and let it cool.

3. Spread the cooled compote over the set pistachio mousse layer. This adds an extra layer of flavor.

Step 4: Create the Raspberry Mousse

1. Bloom the gelatin again. Just like before, sprinkle gelatin over cold water and let it sit for 5 minutes to thicken.

2. Warm the raspberry puree. You can use store-bought raspberry puree or blend fresh raspberries to create your own. Warm it slightly and mix in the bloomed gelatin until dissolved.

3. Whip the cream. In a bowl, whip fresh heavy cream with sugar and vanilla until soft peaks form, similar to the earlier step.

4. Combine the raspberry mixture. Gently fold the raspberry mixture into the whipped cream. Be careful not to deflate the whipped cream; you want the mousse to stay airy.

5. Pipe the raspberry mousse over the cooled raspberry compote. Use a piping bag for a more decorative finish or simply spread it with a spatula.

6. Chill for at least 4 hours or overnight for the best results. This will ensure that everything sets nicely.

Step 5: Garnish and Serve

1. Garnish your cakes. Before serving, add fresh raspberries and crushed pistachios on top for a beautiful finish.

2. Serve and enjoy! These mousse cakes can be plated individually for a lovely presentation, making them perfect for any event.

Serving Suggestions for Raspberry Pistachio Mousse Cakes

These cakes can be enjoyed in various ways, depending on the occasion:

• Dinner Parties: Serve them on elegant dessert plates with a glass of dessert wine for a sophisticated touch.
• Picnics: Pack them in a cooler for a fresh, sweet treat.
• Birthdays: Customize the colors and garnishes to fit the theme of the party.
• Coffee Breaks: Pair with a cup of coffee or tea for a delightful afternoon snack.
• Holidays: Decorate with seasonal fruits and nuts for festive occasions.

Pro Tips for Perfecting Your Raspberry Pistachio Mousse Cakes

1. Use quality ingredients. Opt for high-quality pistachios and fresh raspberries to enhance the flavor of your mousse cakes.

2. Whip the cream properly. Be careful not to over-whip; you want soft peaks to ensure that your mousse remains fluffy.

3. Pay attention to temperature. Always let your prepared mix cool slightly before adding gelatin; this will prevent the gelatin from clumping.

4. Chill properly. Allowing your mousse cakes to chill overnight improves the texture and flavor, making them even more enjoyable.

5. Practice your piping. If you’re new to piping, practice on parchment paper first to get a feel for how to create beautiful designs.

Easy Variations for Raspberry Pistachio Mousse Cakes

Feel free to mix things up with these variations:

• Swap Raspberries for Other Fruits: Try using strawberries or blueberries for different flavor profiles.
• Add Liqueurs: Enhance the flavors by adding a splash of your favorite liqueur, such as amaretto or raspberry liqueur, into the mousse mixtures.
• Chocolate Layer: Add a layer of chocolate ganache between the mousse layers for an extra decadent touch.
• Nut Variations: Substitute pistachios with other nuts like hazelnuts or almonds for an alternative flavor.

Storage Tips to Store Raspberry Pistachio Mousse Cakes

These mousse cakes store beautifully, and here’s how to keep them fresh:

• Refrigeration: Keep the mousse cakes in the fridge. They can last up to 3 days, but they’re best enjoyed within the first 48 hours after preparation.
• Freezing: If you want to make them in advance, these mousse cakes can be frozen. Just ensure they are wrapped tightly in plastic wrap and then placed in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

Raspberry Pistachio Mousse Cakes are not only a treat for your taste buds but also a feast for your eyes. This beautiful dessert combines rich flavors and textures that are sure to impress your guests. With a few simple ingredients and some patience, you can create stunning cakes that are perfect for any occasion. Whether it’s a fancy dinner party or a cozy family gathering, these mousse cakes will surely become a favorite. So roll up your sleeves, gather your ingredients, and get ready to impress!

FAQs About Raspberry Pistachio Mousse Cakes

Looking for more delicious recipes? Follow us on Pinterest and Facebook!