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Pistachio and Raspberry Crunchy Mousse Cake

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A no-bake mousse cake featuring a crunchy pistachio biscuit base, a tangy raspberry layer, and a creamy pistachio mousse, topped with whipped cream and fresh raspberries.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: None
  • Total Time: 4 hours 30 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 1.5 cups crushed digestive biscuits
  • 0.5 cup roasted pistachios, finely chopped
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons powdered sugar
  • 1 package instant pistachio pudding mix (about 100 g)
  • 1.5 cups cold milk
  • 1 cup cold heavy cream
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.75 cup raspberry jam or marmalade
  • 1 teaspoon fresh lemon juice
  • 0.5 cup fresh raspberries (optional)
  • 1 cup whipped cream
  • 2 tablespoons chopped pistachios
  • 0.5 cup fresh raspberries

Instructions

  1. Combine crushed biscuits, chopped pistachios, powdered sugar, and melted butter in a bowl. Mix until evenly coated.
  2. Press the mixture into the bottom of a 9-inch springform pan to form a base. Refrigerate while preparing the next layers.
  3. Whisk the pistachio pudding mix with cold milk in a bowl until thickened, about 2 minutes.
  4. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  5. Gently fold the whipped cream into the pistachio pudding mixture using a spatula.
  6. Mix raspberry jam with lemon juice in a small bowl. Spread over the chilled biscuit base. Add fresh raspberries if using.
  7. Spoon pistachio mousse over the raspberry layer and smooth the top with a spatula.
  8. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  9. Before serving, decorate with whipped cream, chopped pistachios, and fresh raspberries. Slice and serve chilled.

Notes

  • Can be made a day ahead for best texture and flavor.
  • Substitute raspberry jam with other fruit jams like strawberry or blueberry.
  • Use a hot, clean knife for sharp slices.
  • For stronger pistachio flavor, add 2 tablespoons pistachio paste to the mousse.
  • Can be stored in fridge for 3 days or frozen for up to 1 month.

Nutrition

Find it online: https://savorymomskitchen.com/pistachio-and-raspberry-crunchy-mousse-cake/