Description
Elegant raspberry mousse cakes with pistachio sponge and mirror glaze—perfect mini entremets for special occasions and make-ahead entertaining.
Ingredients
Pistachio Sponge Cake
¾ cup (90 g) ground pistachios
½ cup (65 g) all-purpose flour
Pinch of salt
3 large eggs, room temperature
½ cup (100 g) granulated sugar
2 Tbsp unsalted butter, melted and cooled (sub: coconut oil)
1 tsp vanilla extract
Raspberry Mousse
1 cup (240 g) raspberry purée, strained (fresh or thawed frozen)
¼ cup (50 g) granulated sugar
1 Tbsp fresh lemon juice
1 ½ tsp unflavored gelatin or agar-agar powder
2 Tbsp cold water (for blooming)
1 cup (240 ml) cold heavy cream, whipped to soft peaks (sub: whipped coconut cream)
Raspberry Mirror Glaze
¾ cup (180 g) raspberry purée
¼ cup (50 g) sugar
¼ cup (60 ml) water
1 tsp agar-agar powder or 1 tsp gelatin
Garnish
2 Tbsp finely chopped pistachios
Whole fresh raspberries
Instructions
Make Pistachio Sponge
Preheat oven to 350 °F (175 °C). Line a jelly-roll pan with parchment.
Whisk ground pistachios, flour, and salt.
Beat eggs and sugar (stand mixer or 5 min hand-whisk) until pale, thick, and tripled in volume.
Fold in dry mix, then drizzle in melted butter and vanilla.
Spread batter thinly on pan; bake 10–12 min until lightly golden. Cool, then cut rounds to fit silicone dome or ring molds.
Prepare Raspberry Mousse
Bloom gelatin (or agar) in cold water 5 min.
Warm raspberry purée, sugar, lemon juice until steaming; whisk in gelatin until dissolved. Cool to room temperature.
Fold cooled purée into whipped cream in 3 additions.
Assemble & Freeze
Place a sponge round in each mold cavity. Pipe raspberry mousse over sponge, tap to remove air pockets.
Freeze at least 4 hrs or overnight until solid.
Raspberry Mirror Glaze
Simmer raspberry purée, sugar, water, and agar (or gelatin) 1 min. Strain; cool to 90 °F (32 °C)—pourable yet not hot.
Glaze & Finish
Unmold frozen mousse cakes onto a rack. Pour glaze evenly; let excess drip.
Transfer to tray; garnish with chopped pistachios and a raspberry.
Refrigerate 2 hrs to thaw gently before serving.
Notes
Flavor Swaps: Use strawberries or blackberries; add orange zest to sponge; fold 2 Tbsp chopped dark chocolate into mousse.
No-Bake Base: Replace sponge with crushed pistachio cookies mixed with melted butter.
Plant-Based: Use agar, coconut oil, and whipped coconut cream.
- Prep Time: 45 min
- Category: Dessert
- Method: No-Bake (mousse & glaze) + Baked sponge
- Cuisine: French-Inspired
