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Raspberry Pistachio Mousse Cakes

Raspberry Pistachio Mousse Cakes

This raspberry pistachio mousse cake layers a crunchy pistachio crust, a tart raspberry insert, and a silky pistachio mousse. It’s light, vibrant, and perfect for special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • Pan
  • Mixing Bowl
  • whisk
  • strainer

Ingredients
  

For the Crust

  • 100 g digestive biscuits or graham crackers, crushed
  • 20 g ground pistachios
  • 40 g unsalted butter, melted

For the Raspberry Insert

  • 200 g raspberries (fresh or thawed)
  • 30 g granulated sugar
  • 0.5 units lemon juice Juice of ½ lemon
  • 4 g gelatin powder (or 2 gelatin sheets)
  • 20 ml cold water

For the Pistachio Mousse

  • 250 ml heavy whipping cream
  • 3 units egg yolks
  • 30 g sugar
  • 100 g pistachio paste
  • 80 ml whole milk
  • 5 g gelatin powder (or 2–3 sheets)
  • 20 ml cold water

For the Mirror Glaze (Optional)

  • 100 g white chocolate
  • 50 g glucose syrup or corn syrup
  • 75 ml water
  • 50 g sweetened condensed milk
  • 6-7 g gelatin
  • 1 drops red or pink food coloring Few drops

For Decoration

  • Fresh raspberries
  • Chopped pistachios
  • Mint leaves or edible flowers

Instructions
 

Preparation

  • Make crust by combining crushed biscuits, pistachios, and melted butter. Press into a pan and chill.
  • Cook raspberries with sugar and lemon juice. Strain, then mix in gelatin. Pour over crust and chill.
  • Whisk pistachio paste with warm milk. Temper egg yolks and sugar, cook to thicken, add gelatin.
  • Cool custard, fold in whipped cream. Pour over raspberry layer and chill overnight.
  • Make mirror glaze by combining water, syrup, condensed milk, and white chocolate. Add gelatin and color.
  • Pour glaze over chilled cake. Let set fully.
  • Decorate with raspberries, pistachios, and mint. Slice with hot knife to serve.

Notes

You can freeze the raspberry insert to speed setting. Use acetate for clean edges and easy removal. Add lemon zest for extra brightness.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 90mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Keyword baking, cakes, dessert, mousse, Raspberry Pistachio Mousse Cakes, special occasions
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