Home > Dessert > Easy Raspberry Mousse Recipe (VIDEO)

January 25, 2022

Easy Raspberry Mousse Recipe (VIDEO)

Name: Raspberry Mousse Cups
Prep time: 115 min
Cook time: 5 min
Total time: 120 min
Ingredients: 10 oz 2 1/2 cups frozen raspberries; 1/2 cup granulated sugar; 2 Tbsp fresh lemon juice (from one med/large lemon); 1 Tbsp Knox unflavored gelatin (from 1 1/4 packets; 3 cups heavy whipping cream; 6 Tbsp confectioners (powdered sugar); 1/2 of a 7 oz pkg lady fingers; 12 oz package fresh raspberries (reserving 6 berries for garnish); 6 to 12 small mint leaves (optional garnish); 1 cup warm water; 1 Tbsp fresh lemon juice; 1 Tbsp granulated sugar

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.

Raspberry mousse served in cups garnished with cream and raspberry

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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 – 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.

Ingredients for making raspberry mousse with gelatin, raspberries, cream, lemon juice and sugar

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

Individual serving of raspberry mousse in a cup with spoons

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.

Several cups of raspberry mousse made ahead

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

Raspberry Mousse Cups

4.99 from 50 votes

Prep Time: 1 hour 55 minutes

Cook Time: 5 minutes

Total Time: 2 hours

Raspberry Mousse is a sweet/tart mousse is bursting with fresh raspberry flavor (there are NO artificial colors or flavors). It is an easy and impressive dessert.

Author: Natasha Kravchuk

Course: Dessert

Cuisine: American

Keyword: Raspberry Mousse Cups

Skill Level: Easy

Cost to Make: $13-$15

Calories: 578

Servings: 6 cups (8oz each)

Ingredients

For the Raspberry Mousse:

10 oz 2 1/2 cups frozen raspberries
1/2 cup granulated sugar
2 Tbsp fresh lemon juice, from one med/large lemon
1 Tbsp Knox unflavored gelatin (from 1 1/4 packets
3 cups heavy whipping cream
6 Tbsp confectioners, powdered sugar

Filling and Garnish:

1/2 of a 7 oz pkg lady fingers
12 oz package 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 Facts

Raspberry Mousse Cups

Amount Per Serving

Calories 578 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 27g169%

Cholesterol 165mg55%

Sodium 53mg2%

Potassium 246mg7%

Carbohydrates 44g15%

Fiber 7g29%

Sugar 31g34%

Protein 5g10%

Vitamin A 1826IU37%

Vitamin C 31mg38%

Calcium 106mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.