Thick and creamy with the sweet, fruity flavor of raspberries, our raspberry mousse recipe makes a delicious cake filling and a standalone dessert.
The recipe begins with a sauce made from fresh raspberries that will leave you with plenty of extra for drizzling onto the mousse or serving alongside another dessert, like this lemon raspberry parfait or our flourless chocolate cake. This is one for your recipe box.
Fresh or Frozen Raspberries
When it comes to making this fluffy, whipped dessert, you have the flexibility to choose between fresh or frozen raspberries. Both options work marvelously in this easy recipe.
Fresh raspberries are ideal when the berries are in season. On the other hand, frozen raspberries are a convenient choice that allows you to whip up this luscious dessert year-round.
Either way, you’re on track to creating an easy, gluten free, dessert that will delight everyone.
Raspberry Cream Mousse
We love serving this mousse in individual dessert cups, but many of our mousse recipes also make great cake fillings!
This raspberry mousse sets up firmly and is similar to our white chocolate mousse filling in that it’s perfect to pipe or spread between two fluffy cake layers.
The sweet, fruity flavor of raspberries pairs beautifully with a variety of cake recipes, from a white chocolate cake to our coconut cake and this 6-inch yellow cake recipe. It even goes well with our perfect chocolate cake.
And while we also have a raspberry white chocolate mousse recipe, this recipe uses more raspberries and you can drizzle it with extra puree or even some ganache.
Why this Raspberry Mousse Recipe Works
The mixture of mascarpone, heavy cream, and raspberries gives this dreamy raspberry mousse a rich and creamy consistency that remains light and fluffy.
Our raspberry mousse is:
- Delightfully fruity with a perfect balance of sweetness and just a hint of tartness from the raspberries.
- Quick and effortless to prepare.
- Super versatile and great for enjoying on its own or as a filling in a cake!
- This dessert is perfect for enjoying all year round, and you even have the option to use frozen raspberries.
Ingredients for Raspberry Mousse Cake Filling
This easy raspberry mousse recipe only calls for seven ingredients. With a beautiful pink color and extra sauce for drizzling, raspberry mousse makes an elegant and sophisticated dessert!
Here is the full ingredient list:
For the Raspberry Puree
- fresh or frozen raspberries
- lemon juice
You can make the puree several days in advance.
For the Mousse
- unflavored powdered gelatin
- mascarpone cream
- heavy cream
If you love minimal ingredient desserts, this one only has six ingredients if you don’t count the water.
How to Make Raspberry Mousse
We start by making a puree with the raspberries. You will not use all of the puree in the mousse but don’t toss it out because it is great drizzled on top or used in other recipes.
If you plan to serve this easy raspberry mousse as dessert, just pour that leftover sauce on top. It creates a beautiful red swirl and gives it an extra punch of fresh flavor.
Here’s a look at how to make raspberry mousse (scroll down to the bottom of the page for the printable recipe card and all of the details):
- Make the sauce: Cook the raspberries with the sugar and pour it through a strainer then discard the pulp and seeds.
- Bloom the gelatin: Before dissolving and liquefying the gelatine, it is important to allow it to bloom (or hydrate.)
- Beat the cream: Use a chilled mixing bowl to mix the mascarpone cream with the sugar. Don’t over beat the mascarpone. Add the cream and whip to stiff peaks. Pour in the fresh raspberry sauce and fold it with a wide spatula.
- Serve the raspberry mousse: Divide it into individual dishes (we like to pipe it into glasses) or use it as a cake filling. If you plan to serve it as a dessert, drizzle the extra sauce on top and garnish with fresh raspberries.
This is perfect for brunch recipes or a Mother’s Day dessert. It is easy to make and only requires a few simple ingredients. It’s one of those recipes that looks impressive but doesn’t take a lot of time.
More Chilled or Frozen Desserts
- Mini Goat Cheese Cheesecakes
- Pumpkin Pecan Cheesecake with Caramel Sauce
- Triple Lemon Golden Oreo Cheesecake
- Cheesecake Recipe without Water Bath
- 31 Cool Summer Dessert Ideas
Recipe Tips for Success
- Chill the cream and mascarpone. You will also get better results if you chill your mixing bowl. Just pop it in the fridge while you make the sauce.
- Do not over whip the mascarpone. If you whip it to much, it will break and curdle. This is actually the trickiest part because the mascarpone is so easy to over beat.
- Let the gelatin hydrate or bloom before you heat it to dissolve the granules.
- Do not get the gelatin too hot. Blast the gelatin in the microwave in 3-second increments just until it is liquid. If gelatin gets too hot, it will not set up properly.
- Serve in pretty glasses: wine glasses or champagne glasses make a beautiful presentation!
- Let it chill: It will get thicker after it chills in the fridge.
Frequently Asked Questions
Our raspberry mousse will last up to five days in the fridge. It will get thick and firm when it chills for at least 4-6 hours.
A big difference between mousse and pudding is that pudding gets cooked and it is often thickened with corn starch.
Mousse does not usually need to be cooked. Whipped cream or whipped egg whites give it a fluffy, lighter consistency than pudding.
This easy raspberry mousse recipe is sweet, fruity, and tart! The delicious mousse is just perfect when paired with delightful swirls of fresh raspberry sauce. It’s an awesome way to end any meal, and you know what’s even better? Its versatility as a cake filling opens up even more ways to enjoy this sweet delight!
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Some Other Recipes We Are Sure You Will Love:
Mango and coconut combine in this creamy mango mousse cake! A sweet tropical mousse is served on top of a coconut sponge cake.
Life just got better with this Nutella Buttercream. Nutella is fantastic on its own, but you can also use it as a cake filling.
This lemon lavender cake is for all the lemon lovers! A thick lemon curd gets layered between two lavender sponge cakes soaked with lavender syrup. The cake gets topped with more lemon curd and an Italian meringue buttercream.
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Make the Raspberry Sauce
- 24 ounces fresh or frozen raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
For the Raspberry Mousse
- 2-1/2 teaspoons unflavored powdered gelatin
- 1/4 cup water
- 3/4 cup (6 ounces) mascarpone cheese, chilled
- 1/2 cup sugar
- 1 cup heavy cream, chilled
- Place a mixing bowl and whisk in the fridge to chill while you make the raspberry sauce. You will use the chilled bowl when you whip the mascarpone and cream.
- Place the raspberries, sugar and lemon juice in a saucepan. Cook over medium heat, breaking it up with a fork or potato masher. Cook, stirring frequently for 10 to 12 minutes.
- Place a strainer over a bowl and pour the raspberry mixture into the strainer. Push the mixture through the strainer to get as much juice and pulp into the bowl as possible. You should have 1-1/4 cups to 1-1/3 cups of sauce in the bowl. Toss out the seeds.
- Measure out 1 cup of the raspberry sauce and place it in a bowl. Save the remaining puree to drizzle over the top of your mousse when you serve it.
- Place 1/4 cup of water in a small microwavable bowl. Sprinkle the gelatin over the top of the water and let it sit for 3 to 5 minutes.
- Place the bowl in the microwave for 6 to 12 seconds stopping to stir every 3 seconds until it gets liquified. Do not cook the gelatin mixture too much as high heat will destroy the thickening power of the gelatin.
- Stir the gelatin mixture into the bowl with raspberry puree.
- Add the mascarpone cream and the sugar to a chilled bowl and beat on low speed just until the sugar gets incorporated, about 30 seconds.
- Pour in half of the heavy cream, beat for 30 seconds to 1 minute until the mixture looks liquid. Stop the mixer and scrape down the sides of the bowl.
- Pour in the rest of the cream and beat on medium-low speed until the mixture reaches soft peaks.
- Pour in the raspberry/gelatin mixture and beat on medium-low speed until stiff peaks form. If it reaches stiff peaks before the raspberry is fully incorporated, stop whipping and use a wide spatula to fold the mixture until the raspberry is completely combined.
- Divide among six to eight dessert glasses or use as a cake filling. Use any remaining raspberry puree to drizzle on top of the mousse.
- Keep chilled until time to serve. The mousse will thicken even more after 4 to 6 hours in the fridge.
- Make sure the cream and mascarpone are chilled as well as the bowl.
- Don't whip the mixture too long or the mascarpone will break and look curdled. As soon as you see the mixture reach stiff peaks, stop the mixer. If the raspberry puree is not fully incorporated by that time, you can use a spatula to gently fold the mixture.
Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 12mgCarbohydrates: 30gFiber: 6gSugar: 23gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.