Introduction

This Raspberry Pistachio Mousse Cake is a delightful combination of nutty, creamy, and fruity flavors. Layers of pistachio mousse, raspberry compote, and raspberry mousse sit atop a crunchy pistachio-almond base, creating an elegant dessert perfect for any occasion.

The image shows a small layered dessert with three clear layers on a white marbled surface. The bottom layer is a coarse, crumbly light brown crust with visible pieces of nuts. The middle layer is a smooth, pale pink creamy mousse. The top layer is a thin, darker pink jelly with embedded raspberry pieces. On the very top are whole fresh red raspberries and scattered green chopped pistachios, adding texture and color contrast. The dessert is round and neatly formed, with two more similar desserts blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake Base:

½ cup pistachios (roasted, unsalted, finely ground)
¼ cup almond flour
2 tablespoons sugar
2 tablespoons melted butter
1 egg
½ teaspoon vanilla extract

For the Pistachio Mousse:

½ cup pistachios (finely blended)
1 cup heavy cream
2 tablespoons sugar
1 teaspoon gelatin powder
2 tablespoons cold water
½ teaspoon vanilla extract

For the Raspberry Compote Layer:

1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water (slurry)

For the Raspberry Mousse:

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 the oven to 350°F (175°C). In a bowl, mix together the ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract until well combined.
Step 2: Press the mixture evenly into molds or a baking pan. Bake for 12 to 15 minutes until slightly firm and golden. Allow to cool completely.
Step 3: For the pistachio mousse, bloom the gelatin in cold water for 5 minutes. In a blender, combine the finely blended pistachios, heavy cream, sugar, and vanilla extract and blend until smooth.
Step 4: Gently heat the bloomed gelatin until dissolved, then mix into the pistachio cream mixture. Whip additional heavy cream separately until soft peaks form, then gently fold it into the pistachio mixture.
Step 5: Spread the pistachio mousse evenly over the cooled cake base. Chill for 30 minutes to set.
Step 6: To make the raspberry compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries soften, about 5 minutes.
Step 7: Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and let cool. Spread a thin layer over the pistachio mousse.
Step 8: For the raspberry mousse, bloom gelatin in cold water for 5 minutes. Warm the raspberry puree gently and stir in the dissolved gelatin. Let cool slightly.
Step 9: Whip the heavy cream, sugar, and vanilla extract until soft peaks form. Fold the raspberry and gelatin mixture gently into the whipped cream.
Step 10: Pipe or spoon the raspberry mousse over the raspberry compote layer. Chill for at least 4 hours or overnight to fully set.
Step 11: Before serving, garnish with fresh raspberries and crushed pistachios for a beautiful finishing touch.

Tips & Variations

Use unsalted pistachios to control the saltiness and enhance the natural nutty flavor.
For easier layering, chill each layer until slightly firm before adding the next.
Substitute fresh raspberries with frozen ones, but thaw completely and drain excess liquid before use.
To make a vegan version, replace gelatin with agar-agar and use coconut cream instead of heavy cream.
Try adding a splash of rosewater to the raspberry mousse for a fragrant twist.

Storage

Store the mousse cakes covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve to maintain their texture. To re-serve, allow them to sit at room temperature for 10–15 minutes for the best flavor and softness. Avoid freezing as it may affect the mousse texture.

How to Serve

The image shows a small, round dessert with four clear layers placed on a white marbled surface. The bottom layer is light brown and crumbly, resembling a biscuit base. Above it is a thick, deep red layer with visible seeds and a glossy texture. The third layer is a smooth, light pink cream, while the topmost layer is a pale green cream with a slightly speckled texture. On top of the dessert are three fresh red raspberries and small pieces of green pistachios scattered around. Several similar desserts are softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake in advance?

Yes, this cake benefits from chilling overnight as it allows the mousse layers to set properly and the flavors to meld.

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

Agar-agar powder can be used as a vegetarian alternative by following the package instructions for equivalent gelatin substitution.