Introduction

These Raspberry Pistachio Mousse Cakes bring together nutty pistachio flavors with vibrant raspberry layers for a delightful dessert experience. Light, creamy, and beautifully textured, they are perfect for special occasions or an indulgent treat.

A small dessert with four clear layers sits on a surface with a white marbled texture. The bottom layer is a rough, light brown crumb base. Above it is a thick, deep red jelly layer with bits of fruit inside, showing a textured and somewhat shiny surface. The next layer is a smooth pink cream, about half the thickness of the jelly below. On top is a pale green creamy layer, smooth and even. The dessert is decorated with fresh, bright red raspberries and small pieces of green pistachio nuts on top. In the background, several similar desserts are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F (175°C). Mix the ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until combined. Press the mixture evenly into your molds to form the cake base. Bake for 12 to 15 minutes, then allow to cool completely.
Step 2: To prepare the pistachio mousse, bloom the gelatin by sprinkling it over cold water and let it sit for 5 minutes. Blend the finely blended pistachios, heavy cream, sugar, and vanilla extract until smooth. Warm the gelatin gently until dissolved and stir it into the pistachio mixture. Whip additional heavy cream until soft peaks form and fold it carefully into the pistachio mix. Spread this mousse over the cooled cake bases and chill for 30 minutes.
Step 3: Make the raspberry compote by cooking the raspberries, sugar, and lemon juice over medium heat until soft, about 5 minutes. Stir in the cornstarch slurry and keep cooking until the mixture thickens. Allow the compote to cool before spreading a thin layer over the pistachio mousse.
Step 4: For the raspberry mousse, bloom the gelatin in cold water for 5 minutes. Warm the raspberry puree slightly and stir in the dissolved gelatin. Let it cool just a bit. Whip heavy cream, sugar, and vanilla extract until soft peaks form, then gently fold in the raspberry mixture. Pipe or spread this mousse over the raspberry compote layer.
Step 5: Chill the assembled cakes for at least 4 hours or overnight to set fully. Just before serving, garnish with fresh raspberries and crushed pistachios for an elegant presentation.

Tips & Variations

Use roasted pistachios without salt for the best flavor balance and enhanced nuttiness.
You can substitute gelatin with agar-agar for a vegetarian option, adjusting the quantity according to package instructions.
For a lighter mousse, reduce the sugar slightly or use a natural sweetener like honey or maple syrup.
If fresh raspberries are out of season, 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 and freshness. When ready to serve again, let them sit at room temperature for about 10 minutes for the best flavor and softness. Avoid freezing, as the texture of mousse and fresh fruit layers may be affected.

How to Serve

The image shows four small round desserts on a dark plate, placed on a white marbled surface. Each dessert has three distinct layers: the bottom layer is a crumbly mix of finely chopped nuts with green and pink pieces giving a rough texture; the middle layer is smooth and pale green, creating a thin creamy band; the top layer is a thicker, smooth, bright pink mousse. On top of each dessert, there are two fresh red raspberries and a few scattered green pistachio nuts. The focus is on the front dessert with a soft background blur on the others. 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 can be made a day in advance. In fact, chilling them overnight helps the flavors to meld and the mousse layers to firm up nicely.

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

You can use agar-agar powder as a plant-based alternative. Follow the package guidelines for quantity and preparation, as it sets differently than gelatin.