Pistachio Raspberry Dream Mousse Cake 🍰
Looking to impress with a no-fuss yet absolutely stunning dessert? 💫 This Pistachio Raspberry Mousse Cake brings together nutty pistachios and tangy raspberries in a soft, airy, and totally irresistible mousse cake. Whether you're a seasoned baker or just starting out, this one's a guaranteed crowd-pleaser! 🍇🌿
Why You’ll Love This Pistachio Raspberry Mousse Cake ❤️
- ✨ Elegant layers with no complicated techniques
- 💗 Light, creamy textures that melt in your mouth
- 🍓 Bursting with fruity flavor and nutty goodness
- 🎂 Perfect for holidays, birthdays, or just because!
Ingredients 📝
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Raspberry Mousse:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream, whipped
- 1 tablespoon powdered gelatin
- 3 tablespoons water
For the Pistachio Mousse:
- 1 cup pistachio paste
- 1/4 cup granulated sugar
- 1 cup heavy cream, whipped
- 1 tablespoon powdered gelatin
- 3 tablespoons water
For the Topping:
- 1 cup white chocolate, melted
- 1/2 cup fresh raspberries
- 1/4 cup pistachios, chopped
How to Make Pistachio Raspberry Mousse Cake 👩🍳
1️⃣ Preheat and Prep
Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and set it aside.
2️⃣ Make the Crust
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then cool completely. This forms a sweet and crunchy base! 🍪
3️⃣ Create the Raspberry Mousse
In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat for about 10 minutes until thickened. Meanwhile, hydrate gelatin in water and set aside.
Once the raspberry mixture is ready, remove from heat and stir in the gelatin. Let it cool, then fold gently into whipped cream. Spread over the cooled crust and pop it in the fridge. ❄️
4️⃣ Make the Pistachio Mousse
In a bowl, stir together pistachio paste and sugar. Dissolve gelatin in water and microwave for 20 seconds. Stir into the pistachio mixture, then fold in whipped cream until smooth. Spread this over the raspberry layer and refrigerate again.
5️⃣ Add the Finishing Touches
Pour melted white chocolate over the top, smoothing it out. Garnish with fresh raspberries and chopped pistachios for that wow factor. 😍
6️⃣ Chill and Serve
Let your masterpiece set in the fridge for at least 4 hours — overnight is even better. Slice, serve, and enjoy each dreamy bite! 🍰
Tips & Serving Ideas 💡
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Use frozen raspberries if fresh aren’t available — just thaw and drain first.
- Serve with a drizzle of raspberry coulis or extra white chocolate for extra flair.
Frequently Asked Questions 🤔
Can I make this mousse cake ahead of time?
Absolutely! It’s even better the next day after chilling overnight.
Can I use gelatin alternatives?
Yes — agar agar is a good plant-based substitute. Just adjust the quantity as needed.
Can I freeze this mousse cake?
You sure can! Wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Join the Sweet Side! 💌
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