Name: Raspberry Pistachio Mousse Cakes Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Cuisine: International
Ingredients: ½ cup roasted unsalted pistachios, 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

Jump to Recipe

Raspberry Pistachio Mousse Cakes are the ultimate showstoppers, combining nutty pistachios and vibrant raspberries in layers of fluffy, creamy perfection. Every bite delivers a beautiful contrast of textures and colors—a buttery pistachio base, dreamy mousse, tart berry compote, and a cloud of pink raspberry sweetness on top. If you’re looking to wow your friends or make your next gathering extra special, this is a dessert that’s as visually stunning as it is delicious.

Raspberry Pistachio Mousse Cakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Raspberry Pistachio Mousse Cakes is that the ingredient list is simple but each component plays a starring role. From the toasty pistachios in the crust and mousse, to the fresh, juicy raspberries throughout—the end result is totally worth it! Here’s what you’ll need and why it matters:

Pistachios (roasted, unsalted, finely ground): Gives the crust a unique flavor, beautiful green color, and unforgettable nutty crunch.
Almond flour: Adds richness and helps keep the base tender instead of dense.
Sugar: Highlights the natural sweetness in every layer, balancing the tang of the raspberries and earthiness of the nuts.
Melted butter: Binds the crust and brings out that delicious, toasty aroma.
Egg: Adds structure to the crust so it holds up to all those lovely layers.
Vanilla extract: A cozy note that weaves all the flavors together, featured in every component.
Pistachios (finely blended): The hero of the mousse, lending creaminess, color, and bold pistachio flavor.
Heavy cream: Makes both mousses luxuriously light and silky smooth.
Gelatin powder: Ensures the mousses set beautifully and hold their shape every time.
Cold water: Used to bloom the gelatin, which is essential for its magic to work.
Fresh or frozen raspberries: Give the compote that intense berry burst and brilliant color.
Lemon juice: A hint of acid to make the raspberries pop and taste extra fresh.
Cornstarch + water (slurry): Thickens the compote into a luscious jammy layer.
Raspberries (blended and strained): This purée is the foundation of your top mousse layer—silky, vibrant, and sweet.

How to Make Raspberry Pistachio Mousse Cakes

Step 1: Prepare and Bake the Pistachio Crust

Start by preheating your oven to 350°F (175°C) so it’s ready to go. In a mixing bowl, combine the ground pistachios, almond flour, sugar, melted butter, egg, and a dash of vanilla extract. Mix until everything is just combined; it should have the consistency of thick, nutty cookie dough. Press this mixture firmly into the base of your mini cake molds (silicone molds are a great choice here). You want a layer that’s solid but not too compact. Bake for 12 to 15 minutes, until golden and toasty. Let the crusts cool completely before moving on—they’ll need to be sturdy for the mousse.

Step 2: Whip Up the Pistachio Mousse

While your crusts are cooling, bloom the gelatin: combine the gelatin powder and cold water, letting it sit for about five minutes until thickened and jelly-like. Next, blend together the pistachios, a portion of the heavy cream, sugar, and vanilla extract until the mixture is ultra-smooth. Heat the bloomed gelatin gently—just until it dissolves, but don’t let it boil! Mix the gelatin into your pistachio cream. In a separate bowl, whip the remaining heavy cream to soft peaks, then gently fold it into the pistachio base to keep everything light and mousse-like. Spoon or pipe this layer onto the cooled crusts and chill for 30 minutes, so it firms up nicely.

Step 3: Cook the Raspberry Compote Layer

As your pistachio mousse chills, pull out your pan for the compote. Combine fresh or frozen raspberries, sugar, and a splash of lemon juice, then cook over medium heat until the fruit softens and becomes jammy—usually about five minutes. Stir in a cornstarch slurry (cornstarch plus a little water), and let it simmer until it thickens up. Take it off the heat and let it cool fully. Once cool, smooth a generous layer of the compote over each pistachio mousse base. The vivid pink against the pale green is so pretty!

Step 4: Make the Raspberry Mousse

Time for more raspberry magic! Bloom your gelatin in cold water as before and let it rest five minutes. Warm up the raspberry purée with a bit of sugar to dissolve it—just until warm, not hot—then mix in the softened gelatin. Let this mixture cool a little. In a new bowl, whip heavy cream, extra sugar, and vanilla to soft peaks, then fold in your cooled raspberry-gelatin purée. Pour or pipe this gorgeously pink mousse over the set raspberry compote layer, smoothing the tops or creating swoops for a fancy finish.

Step 5: Chill to Set Your Raspberry Pistachio Mousse Cakes

This is where patience pays off! Let the assembled mousse cakes chill in the fridge for at least four hours (overnight is even better) to let all the layers fully set and flavors meld. When you’re ready to serve, simply pop them out of their molds and prepare to swoon.

How to Serve Raspberry Pistachio Mousse Cakes

Garnishes

The best part about Raspberry Pistachio Mousse Cakes is dressing them up for the table. Try a sprinkle of chopped pistachios for a little crunch, fresh raspberries for a burst of color, or delicate edible flowers for serious “wow” factor. A light dusting of powdered sugar or white chocolate shavings also adds an elegant touch and highlights the beautiful layers.

Side Dishes

Pair these stunning cakes with something light and crisp, such as a glass of sparkling rosé, a simple fruit salad, or citrusy sorbet. The cakes are rich and creamy, so a refreshing, palate-cleansing side is just the thing to keep dessert dreamy and not heavy. They’re also lovely beside a few pieces of dark chocolate for a more indulgent treat.

Creative Ways to Present

Get playful! Serve each Raspberry Pistachio Mousse Cake on individual plates with extra drizzles of raspberry coulis or a dollop of whipped cream. Arrange them on a big platter for parties, or layer the components in clear glasses for a parfait-style twist. You can even garnish with shards of caramel or delicate spun sugar for a special event.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Raspberry Pistachio Mousse Cakes (lucky you!), keep them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days without losing their silky texture or vibrant flavor.

Freezing

Want to stock your freezer for future cravings? These mousse cakes are freezer-friendly! Simply wrap each one tightly in plastic wrap and foil. Store for up to a month, making sure to thaw them overnight in the fridge before serving for the best consistency and taste.

Reheating

No need to reheat—these are meant to be enjoyed chilled! Just let them sit at room temperature for 5 to 10 minutes before serving if they’ve been refrigerated or longer if coming from the freezer, so the flavors and textures come alive.

FAQs

Can I make Raspberry Pistachio Mousse Cakes gluten-free?

Absolutely! This recipe is naturally gluten-free since it uses almond flour and pistachios in the crust. Just check that all your other ingredients (like the cornstarch and vanilla extract) are labeled gluten-free to be sure.

Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries are a fantastic choice, especially when fresh berries are out of season. Just be sure to thaw and drain them before using to avoid excess moisture in your layers.

How do I prevent the mousses from being too stiff or too runny?

The key is careful measuring of your gelatin, and allowing enough chilling time for each layer to set. Stick with the recipe’s ratios and give the cakes plenty of time to chill—overnight is ideal for the perfect mousse texture.

Can I make Raspberry Pistachio Mousse Cakes in one large mold instead of individual ones?

Of course! You can layer everything in an 8-inch springform pan, following the steps as written. Slicing will reveal those gorgeous layers—just be sure to chill extra-long for clean cuts.

What can I substitute for pistachios if needed?

If pistachios are unavailable, try using cashews or blanched almonds for a different but still creamy and nutty effect. The flavors will shift, but the cake will still turn out delicious and uniquely your own.

Final Thoughts

There’s just something special about sharing Raspberry Pistachio Mousse Cakes—the colors, the flavors, the love put into every layer make them a true celebration dessert. I hope you have as much fun making (and tasting!) them as I do. Give these beauties a try; you’ll be amazed at the delicious results!

Raspberry Pistachio Mousse Cakes Recipe

★★★★★

5.2 from 30 reviews

Author: lilan
Total Time: 4 hours 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the delicate and delightful flavors of these Raspberry Pistachio Mousse Cakes. A heavenly combination of pistachios, luscious cream, and vibrant raspberries come together to create a decadent dessert that is sure to impress.

Instructions

Preheat oven: Preheat oven to 350°F (175°C).
Prepare Pistachio Crust: Mix ground pistachios, almond flour, sugar, melted butter, egg, and vanilla. Press into molds and bake for 12–15 minutes. Cool completely.
Prepare Pistachio Mousse: Bloom gelatin in cold water. Blend pistachios, cream, sugar, and vanilla until smooth. Heat gelatin, then mix in. Whip heavy cream and fold into the pistachio mixture. Layer over crust and chill for 30 minutes.
Prepare Raspberry Compote: Cook raspberries, sugar, and lemon juice until soft. Stir in cornstarch slurry and cook until thickened. Let cool. Spread a thin layer over pistachio mousse.
Prepare Raspberry Mousse: Bloom gelatin in cold water. Warm raspberry puree and mix in gelatin. Let cool slightly. Whip cream, sugar, and vanilla until soft peaks form. Fold in raspberry mixture and pipe over compote.
Chill: Chill for at least 4 hours or overnight.

Notes

For best results, ensure the mousse cakes are thoroughly chilled before serving.
You can garnish with additional pistachios or fresh raspberries for an extra touch of elegance.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: International