If you love gentle, quiet baking that still feels a little fancy, you will adore these Raspberry Pistachio Mousse Cakes. This recipe makes small layered cakes with a nutty pistachio base, a soft pistachio mousse, a bright raspberry compote layer, and a light raspberry mousse on top. They look like something from a bakery but are calm and kind to make at home.

Why You Will Love This Recipe

These little cakes are worth making because they balance creamy and bright flavors. The pistachio layers are soft and earthy. The raspberry layers add a fresh, tart pop that keeps each bite lively. They feel special for a dinner party but are gentle enough to make on a slow Sunday.

They are also forgiving. The mousse layers do best with some chill time, so you can work in stages. If you like pretty desserts that do not need exact timing or risky baking skills, this recipe will fit right into your life.

How to Make Raspberry Pistachio Mousse Cakes

Below is a clear, step by step guide. Read through first, then work in stages: crust, pistachio mousse, raspberry compote, raspberry mousse, chill.

Ingredients

½ cup pistachios roasted unsalted finely ground
¼ cup almond flour
2 tablespoons sugar
2 tablespoons melted butter
1 egg
½ teaspoon vanilla extract
½ cup pistachios finely blended
1 cup heavy cream
2 tablespoons sugar
1 teaspoon gelatin powder
2 tablespoons cold water
½ teaspoon vanilla extract
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch plus 1 tablespoon water for slurry
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

Directions

Preheat your oven to 350°F 175°C. Lightly grease small round molds or a small tart pan set.
Make the crust by mixing ground pistachios almond flour 2 tablespoons sugar melted butter egg and ½ teaspoon vanilla. Stir until it holds when pressed.
Press the crust mix into molds in an even layer. Bake for 12 to 15 minutes until set and slightly golden. Let cool completely.
For the pistachio mousse bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes.
In a blender blend ½ cup finely blended pistachios 1 cup heavy cream 2 tablespoons sugar and ½ teaspoon vanilla until smooth.
Warm the bloomed gelatin just until it dissolves then stir it into the warm pistachio cream mix.
Whip 1 cup heavy cream separately to soft peaks then fold the whipped cream into the pistachio mix gently. This keeps the mousse light.
Spoon or pipe the pistachio mousse over each cooled crust. Smooth the top then chill for 30 minutes to set.
For the raspberry compote cook 1 cup fresh or frozen raspberries 2 tablespoons sugar and 1 teaspoon lemon juice over medium heat until the fruit breaks down about 5 minutes.
Stir in the cornstarch slurry and cook until slightly thickened. Remove from heat and cool to room temperature.
Spread a thin layer of compote over the set pistachio mousse. Chill briefly while you make the top layer.
For the raspberry mousse bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes.
Warm the 1 cup raspberry puree slightly and stir in the dissolved gelatin. Let cool until it is just warm.
Whip 1 cup heavy cream with 2 tablespoons sugar and ½ teaspoon vanilla until soft peaks form. Fold in the raspberry mixture until even.
Pipe or spoon the raspberry mousse over the compote layer. Smooth and chill the cakes for at least 4 hours or overnight for best texture.

How to Serve Raspberry Pistachio Mousse Cakes

Serve chilled. These taste best straight from the fridge. You can top them with a few whole pistachios fresh raspberries or a dusting of powdered sugar before serving. If you want a little shine add a small spoon of warmed raspberry jam over the top right before guests sit down.

For a spring table set a few edible flowers next to each cake. If you serve them for tea try pairing with a light green tea or a floral white tea to keep the flavors bright. If you want to see another pistachio and raspberry idea try this gluten free pistachio cake for a different shape and crumb.

How to Store Raspberry Pistachio Mousse Cakes

Keep them in the fridge covered with plastic wrap or in an airtight container. They hold for 3 days and stay fresh and silky. If you need to store longer freeze the cakes uncovered on a tray until solid then wrap well and freeze. Thaw in the fridge for a few hours before serving.

If you want to prepare parts ahead you can make the crust and the raspberry compote up to 3 days ahead. The mousse layers are best made the day you plan to serve for the lightest texture. For more make ahead ideas see this lemon raspberry bake which shows ways to plan dessert in steps.

Tips to Make Raspberry Pistachio Mousse Cakes

Use cold cream for whipping. Cold cream whips faster and holds shape better.
Bloom gelatin exactly as written. Too much heat will weaken it and too little will leave bits in the mousse.
Blend pistachios fine. A coarse grind makes a grainy mousse. A small food processor or good blender works best.
Fold the whipped cream gently. Keep the air in for a light mousse.
Chill between layers. Each layer needs a bit of set time so the cakes stay neat.
Taste and adjust sugar. Some raspberries are very tart; add a little more sugar if you need.
Use a fine sieve for raspberry puree to remove seeds if you want a silky finish.

Variations of Raspberry Pistachio Mousse Cakes

Lemon pistachio: add 1 teaspoon lemon zest to the pistachio mousse for a bright twist.
Chocolate layer: add a thin ganache layer between the crust and pistachio mousse for a richer bite.
Dairy free: use coconut cream whipped for the mousse and agar agar instead of gelatin for a vegan friendly version.
Mini parfaits: make the layers in glasses for a no-unmolding option. The flavors stay the same but presentation changes.

FAQs

Q What if I do not have gelatin powder
A You can use a vegan setting agent like agar agar but the ratio and method differ. Agar needs to boil to activate so follow the product directions and expect a slightly different texture.

Q Can I use frozen raspberries
A Yes. Thaw and drain excess liquid before cooking into compote. Frozen fruit works well and keeps the bright flavor.

Q How do I remove cakes from molds cleanly
A Warm the outside of the mold slightly with your hands or briefly dip the bottom in warm water for a second. This helps loosen the edge. Use a thin knife to run around the mold before turning out.

Q Can I make these in a larger cake pan
A Yes. Multiply amounts as needed and layer in a springform pan. Chill longer as the center takes more time to set.

Enjoy the slow work of building layers. Baking has this quiet power to make small hours feel like a gift. You can do this.