Description
Indulge in these elegant Raspberry Pistachio Mousse Cakes featuring a pistachio sponge cake base topped with a luscious raspberry mousse, garnished with chopped pistachios and fresh raspberries. A delightful dessert that’s perfect for special occasions or a sweet treat anytime.
Ingredients
Scale
For the pistachio sponge cake:
- 3/4 cup shelled unsalted pistachios
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the raspberry mousse:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 1/2 teaspoons unflavored gelatin
- 1 cup heavy cream
For assembly and garnish:
- 1/2 cup shelled pistachios, finely chopped
- Fresh raspberries
- Optional: white chocolate shavings or edible flowers
Instructions
- Prepare the pistachio sponge cake: Preheat oven, pulse pistachios and sugar, beat eggs and sugar, fold in pistachio mixture and other dry ingredients, bake, and cut into rounds or squares.
- Make the raspberry mousse: Blend raspberries, strain, heat with sugar and lemon juice, bloom gelatin, mix into purée, cool, whip cream, and fold into raspberry mixture.
- Assemble the cakes: Place sponge cake rounds in molds, spoon raspberry mousse, chill, unmold, and garnish with pistachios, raspberries, and chocolate or flowers.
Notes
- You can make these ahead—just keep them refrigerated until ready to serve.
- Substitute almond flour for pistachios if needed.
- Silicone molds make unmolding easier for a clean, professional look.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 18g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
