Raspberry Mousse has layers of fresh raspberries, ladyfinger cookies, and a sweet-tart mousse bursting with fresh raspberry flavor. This raspberry mousse recipe is served in individual cups is the mini version of our very popular Charlotte Cake except there’s no baking required!
We love individual desserts like Chocolate Lava Cakes, our famous Panna Cotta, and of course these darling raspberry mousse cups.
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You won’t want to put your spoon down! I love that there are NO artificial colors or flavors in this raspberry mousse recipe. That beautiful pink is from real raspberries! It is an easy and impressive dessert.
Raspberry Mousse Video
You can even serve this in disposable cups or if you don’t have the little serving cups, you can absolutely layer this raspberry mousse dessert in a trifle dish or a 9×9 square glass pyrex dish and it would still be beautiful and of course, just as delicious!
Ingredients for Raspberry Mousse
The ingredients in this raspberry mousse are so simple! The ingredients are found in most grocery stores and it’s a short grocery list for this recipe.
- Raspberries – I use 10 oz frozen raspberries for the mousse and 10-12 oz fresh raspberries for layering and garnishing.
- Heavy Whipping Cream – for the mousse filling and whipped cream topping. Be sure it is cold and marked as HEAVY whipping cream which has a higher fat content and will whip easier.
- Lemon – use a freshly squeezed lemon for the best tasting mousse
- Sugars – use graniulated sugar for the raspberry syrup and powdered or confectioners sugar for whipping the cream
- Gelatin – use unflavored packets of Knox gelatin powder. Most grocery stores carry this in the baking section but you can also buy Gelatin online.
- Lady Fingers – a dry sponge cookie that absorbs syrups well. These are inexpensive at Winco Foods and Trader Joe’s, or you can buy Lady Fingers online.
Tools You Will Need
If you don’t have a piping bag or frosting tip, you can always use a gallon-sized freezer zip bag and cut off one of the bottom corners to pipe the mousse then spoon on the whipped cream over the top.
- Medium Saucepan – with a heavy base
- Stand Mixer (or electric hand mixer)
- Frosting Piping Tip – I’m using is a Wilton 1M
- Piping Bag is an Atecco 12″ flex pastry bag
Make Ahead
We love make-ahead desserts because it makes hosting and entertaining so much less stressful. You can fully assemble, cover and refrigerate overnight so they don’t absorb refrigerator odors.
Pro Tip: To ensure the frosting and garnishes look their best, you can also refrigerate the mousse without the whipped cream on top and add that before serving. If you whipped the cream sufficiently until it’s thick and pipeable, it should hold up either way.
Raspberry Mousse cups are such a treat – make these for your sweetheart on Valentine’s Day or you can serve them at any pink party really! Birthdays, baby showers, you name it! This raspberry mousse is always a hit at parties!
More Valentine’s Day Desserts
- Tiramisu Recipe
- Chocolate Covered Strawberries
- Classic Eclairs
- Strawberries Romanoff
- Red Velvet Cake
- Chocolate Mousse
Raspberry Mousse Cups
Ingredients
For the Raspberry Mousse:
- 10 oz frozen raspberries, or 2 1/2 cups
- 1/2 cup granulated sugar
- 2 Tbsp fresh lemon juice, from one med/large lemon
- 1 Tbsp unflavored gelatin , (Knox brand from 1 1/4 packets)
- 3 cups heavy whipping cream
- 6 Tbsp confectioners sugar
Filling and Garnish:
- 3.5 oz lady fingers, or 1/2 of a 7 oz package
- 12 oz fresh raspberries, reserving 6 berries for garnish
- 6 to 12 small mint leaves, optional garnish
For the Simple Syrup, stir together:
- 1 cup warm water
- 1 Tbsp fresh lemon juice
- 1 Tbsp granulated sugar
Instructions
Make Raspberry Sauce:
- In a medium sauce pan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through sieve, pushing on the back with a spatula to get all of the juice possible. Off the heat, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour back into saucepan and place over medium heat, whisk until gelatin dissolved and mixture is hot (not boiling). Remove from heat and cool to room temp (transfer to a different bowl to cool faster) and don’t let it sit too long once it’s at room temp or it will thicken and become difficult to blend.
Prep the Ladyfingers:
- Cut lady fingers into 3 pieces. Make syrup and dip each lady finger piece in syrup 2 seconds then layer 2 full lady fingers in the bottom of each cup (6 pieces total).
Make the Whipped Cream:
- Once raspberry syrup is at room temp, beat 3 cups heavy cream with 6 Tbsp powderd sugar on high speed 2 minutes or until whipped and fluffy (do not overbeat or it will turn buttery). Reserve 1 1/2 cups of whipped cream and transfer it to a pastry bag fitted with a large star attachement. Refrigerate until ready to use.
Make and Assemble Raspberry Mouse:
- Into the remaining big batch of whipped cream, Gently fold in the room temp syrup 1/4 at a time, folding to incorporate between each addition. Transfer to a piping bag fitted with a round 3/8" tip and pipe over ladyfingers to a 1/2" thickness. Repeat with all 6 cups.
- Set aside 6 of your prettiest raspberries for the topping. Place remaining raspberries over your mousse, arranging them in a circle around the edges and then placing a few in the center. Pipe another half-inch of mousse over the raspberries. Finally, pipe reserved whipped cream and garnish with raspberry and mint if desired. Refrigerate for at least 1 hour or until set. Enjoy!
Nutrition Per Serving
Filed Under
Hi Natasha, can you calculate the ingredients into grams metric? To my understanding, grams will be more accurate compared to cups. Thank you.
Hi Cathy! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. Let me know if you have any trouble finding that.
How much rapper juice (after straining) does this recipe use? I have pure raspberry juice.
Hi Wilma. I didn’t measure it out so I’m not sure how much was leftover exactly.
Does this recipe reduce well? I’d like to just make 3 cups instead of 6.
Hi Deb! Yes, that would be fine.
Sorry to be obtuse, but I’m confused about making the raspberry sauce. After you strain out the juice, do you then add the lemon juice and gelatin just to the juice, or do you add it to the remaining puree. Do you use the puree in the mousse or just the juice? Not sure which parts I’m dealing with in this step.
Hi Deb, you would add it to the juice. I have a visual on the video, I hope its helpful.