A light and elegant multi-layered dessert featuring a crisp pistachio-infused biscuit base, a smooth raspberry bavarois, and a rich pistachio mousse. Perfect for special occasions or as a refined finish to any meal.

Why You’ll Love This Recipe

Balanced Flavors: Tart raspberry and nutty pistachio harmonize beautifully.
Textural Contrast: Crunchy base meets silky bavarois and airy mousse.
Make-Ahead Friendly: Assemble a day ahead; just unmold and serve.
Impressive Presentation: Garnish with fresh raspberries and ground pistachios for a stunning finish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake Base

100 g ground biscuit
15 g ground pistachio
40 g unsalted butter, melted

Raspberry Bavarois

8.5 g gelatin leaves
75 ml whole milk
37 g caster sugar
45 g egg yolks
75 g raspberry puree
150 ml whipping cream, chilled
10 g caster sugar

Pistachio Mousse

95 g whole milk
50 g pistachio paste
2 egg yolks
65 g caster sugar
8.5 g gelatin leaves
160 ml whipping cream, chilled
20 g caster sugar

(All ingredients and measurements adapted from Homemade Delights) Homemade Delights

directions

Prepare the Cake Base:
- Preheat the oven to 180 °C.
- In a bowl, mix ground biscuit, ground pistachio, and melted butter until evenly combined.
- Press firmly into the bottom of an 18 cm round springform pan.
- Bake for 12½ minutes, then allow to cool completely in the pan. Homemade Delights
Make the Raspberry Bavarois:
- Bloom gelatin leaves in cold water for 5 minutes.
- In a small saucepan, heat milk with half the sugar until just simmering.
- Whisk remaining sugar with egg yolks until pale.
- Temper the yolk mixture by whisking in half the hot milk, then return to the pan. Stir over low heat until the mixture coats the back of a spoon (≈ 82 °C).
- Remove from heat, stir in drained gelatin.
- Warm raspberry puree and blend into the custard.
- Whip cream with sugar to soft peaks; fold gently into raspberry mixture.
- Pour over cooled base; chill until set (about 2–3 hours). Homemade Delights
Prepare the Pistachio Mousse:
- Bloom gelatin leaves in cold water.
- In a saucepan, heat milk with pistachio paste until nearly simmering.
- Whisk egg yolks and sugar until thick and pale.
- Temper with one-third of the hot milk mixture, then combine with the remaining milk in the pan. Cook until thick enough to coat a spoon (≈ 82 °C).
- Remove from heat, stir in drained gelatin. Strain and cool to room temperature.
- Whip cream with sugar to soft peaks; fold into the pistachio custard.
- Gently pour over the set raspberry layer. Refrigerate overnight or until fully set. Homemade Delights
Finish and Serve:
- Run a thin knife around the pan edge; release and transfer cake to a serving plate.
- Decorate with ground pistachios and fresh raspberries.

Servings and timing

Servings: 8
Prep Time: 40 minutes
Cook Time: 12½ minutes
Chilling Time: Overnight (6–8 hours)

Variations

Nut-Free Version: Replace pistachio paste and ground pistachios with almond equivalents.
Citrus Twist: Add finely grated lemon or lime zest to the bavarois for bright acidity.
Chocolate Layer: Between the raspberry and pistachio layers, add a thin white-chocolate ganache for extra richness.
Vegan Adaptation: Use agar-agar in place of gelatin, coconut cream instead of dairy cream, and a vegan butter substitute for the base.

storage/reheating

Storage: Keep refrigerated, covered, for up to 3 days.
Freezing: Wrap tightly and freeze for up to 1 week; thaw in the refrigerator overnight before serving.
Reheating: Not recommended—this dessert is best enjoyed chilled.

FAQs

What pan size should I use for this mousse cake?

An 18 cm round springform pan provides the perfect depth for even layers and easy unmolding.

Can I substitute gelatin sheets with powder?

Yes—use 1 teaspoon of powdered gelatin per 2 sheets; bloom in cold water before incorporating.

How do I prevent the bavarois from curdling?

Temper the egg yolk mixture by gradually whisking in hot milk before returning it to the pan, and stir continuously over low heat.

Is it possible to make this cake nut-free?

Replace all pistachio elements with almond paste and ground almonds to maintain texture and flavor.

Can I prepare components in advance?

Yes—the biscuit base and bavarois can be made a day ahead; assemble the pistachio mousse layer and chill overnight.

How do I adjust the recipe for a larger cake?

Scale ingredients proportionally and use a 22–24 cm pan; expect slightly shorter layer thickness.

What’s the best way to cleanly slice the cake?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Can I freeze individual slices?

Yes—wrap each slice in plastic and freeze up to 1 week; thaw in the refrigerator before serving.

How can I make the mousse extra airy?

Ensure your chilled cream is whipped to soft peaks and fold gently to retain maximum air.

What fruit other than raspberries works well?

Substitute with pureed strawberries or mixed berries for a different but equally delightful flavor profile.

Conclusion

This Raspberry Pistachio Mousse Cake is a sophisticated yet approachable dessert that combines contrasting textures and flavors for an unforgettable finish. Its make-ahead ease and elegant appearance make it ideal for celebrations or refined dinner parties. With simple variations and clear storage guidelines, this cake can become a versatile star in your repertoire—ready whenever you wish to impress.

Raspberry Pistachio Mousse Cake