Raspberry Mousse Cups (VIDEO Recipe)
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These raspberry mousse cups are the mini version of our very popular charlotte cake except there’s no baking required! The sweet/tart mousse is bursting with fresh raspberry flavor!
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.
Watch How to Make Raspberry Mousse Cups:
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!
The ingredients in this raspberry mousse are so simple! P.S. Most grocery stores carry lady fingers, but if you can’t find them, they are pretty inexpensive on Amazon and the same goes for unflavored gelatin (affiliate). The frosting tip I’m using is a Wilton 1M and for the bag is an Atecco 12″ flex pastry bag.
⬇️Print-Friendly Recipe for Raspberry Mousse:
Raspberry Mousse Cups
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
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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.
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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).
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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.
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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 piping bag fitted with round 3/8" tip and pipe over lady fingers 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 at least 1 hour or until set. Enjoy!
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
These are such a treat – make these for your sweetheart on Valentines 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!
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Does this recipe really take up to 2 hours to make?
Hi Maria, it does due to the time it takes to set the mousse cups in the refrigerator.
I do not have a pastry bag. Can I use a sandwich bag and cut one corner?
I imagine that should work!
I made this dessert for strawberries today and it is delicious . I know that when I make any of your recipes, they always come out perfect. I’m a big fan of your website, I literally cook from your recipes. Thank you
Awww that’s the best! Thank you so much for sharing that with me!
I am making this dessert for Christmas this year. Raspberry is my mother’s favorite so I can’t wait to see how she likes it. I’ve made Raspberry Charlotte before and it’s a long process as you know. I’m looking forward to trying this one. I am changing the lady fingers for angle food cake I’ll let you know how it works. Merry Christmas, Andrea
Thank you for sharing that with us, Andrea!! Merry Christmas!
Wow!! So delicious!
So happy you loved it! Thank you for the great review!
Hello natasha…im really into this recipe of your. could it possible if i didnt use the lemon juice on the syrup mixture… thanks n would be glad if you would reply me.
Hi Mrs Cony, I haven’t tried that but I do like the lemon juice in there. It would probably work without it but it does help to cut the sweetness and amplifies the flavor of the raspberries.
I dont want to sound as if I’m complaining because I’m not. But I would like to ask a favor. Due to my being a diabetic who uses insulin, I have to restrict the carbs that I consume. When I see a recipe such as this, I’d love to try it but I would like to know the carb content before I make it. For a recipe like this, I have to head to the grocery store to check labels for carbs. I was hoping that since you have all of the ingredients, maybe you could add that info in some manner. It would make it soooo much easier for me to determine if this is a recipe I can use to cheat my diet….even if it’s only half of a portion.
Hi Rich, that is a totally valid request and you should not feel bad at all making that request. We have hundreds of recipes that we still need to add nutrition labels to and are working towards that goal. I went ahead and added this one for you. You will find the nutrition label (which has data for 1 serving) at the bottom of the recipe card. I hope that helps!
Hi Natasha, could you replace the Gelatine with agar instead? Thanks x
Hi Anisa, I haven’t tried that substitution but you would have to cook the gelatin mixture a little longer at a very low simmer (about 5 minutes) for the agar to work properly. Let me know if you test that out! I only recently started working with agar agar but I do love it. I used it in my zephyr recipe. I just haven’t had time to test it on everything 🙂
If I make them the day before: do I put the whipped cream on top (then carefully cover) or will the whipped cream become runny? Also, will the lady fingers become soggy if made a day in advance? Thanks
Hi Vera, these are easiest to cover and refrigerate before the frosting goes on but you can do it either way. If you beat the whipped cream until it is fluffy and spreadable (not too loose), you can pipe it and refrigerate the day before and it won’t get runny. The lady fingers are like a sponge cake and they don’t get soggy. If you are concerned, you an use a little less syrup on the lady fingers and it will still work well 🙂
is it ok to not strain the raspberries? or will it mess up the mousse?
Hi Alina, I think it would still work without straining the raspberries, but you will have the seeds in the mousse, so if you don’t mind those, you can skip that step.
Hi Natasha,
Thank you so much for this wonderful dessert – my new favorite! Although, anything from your website works every time and tastes absolutely delightful! 🙂
A couple of questions about the recipe:
1. The ingredients list for the mousse calls for 3 Tbsp lemon juice. however in the instructions there are only 2 Tbsp. Did I miss something? I’m sorry if I did. I made the mousse with 3 Tbsp and it tasted great, but was definitely on a tangy side. 😉
2. What sieve are you using for straining the raspberries and other berries in your other recipes that call for it? I used a plain mesh colander that I had, and was still left with quite a bunch of seeds. Is that normal? Not that they bothered me or anything, I just wonder if there’s a better tool out there.
Again, Thank you so much!! The dessert is OUT-OF-THIS-WORLD DELICIOUS!! I literally cannot wait to make it again. :))
Thank you so much for asking!! I can’t believe I missed that! In my testing, I tried it with 3 Tbsp and I also thought it was slightly too tangy so I remade it with 2 Tbsp and I forgot to change that in the ingredients list. Thank you thank you!! It’s fixed now. Also, I used a fine meshed sieve from OXO and I have them in all 3 sizes but the 8″ size is my go-to for straining and sifting flour :). I’m so happy you loved the recipe and thank you for the awesome review!
Can you tell me what pastry tip you use and pastry bag. Thanks
Hi Kristina, for the tip, I’m using a Wilton 1M and for the bag, I’m using an Atecco 12″ flex pastry bag.
Please give us your recips with gram unit. It is best for me because I do not know other units also tools for measure.
Thanks you very much.
Love you and your blog.
Best regards
Hi Tien, unfortunately, due to time constraints, I’m not able to remeasure everything in gram measurements. The best I could suggest is using conversion tools online.
Thanks you very much for your reply. Hope in the future, your recipes including gram units.
Loves
Do you mind sharing where u got the mini glass dessert cups or are they regular size glass cups?
I purchased these at cost plus world market. I thought they were just the right size, about 8 ounce each. I filled them up to about 6 ounce each which is nice for serving size.
Another super tasty work of art Natasha, thank you! 🙂 I made this with blueberries ’cause i ran out of raspberries. Super light and melt in your mouth goodness. Please never stop sharing your insanely delicious creations with us. God Bless you and your family!
You’re welcome Monika! Thank you for sharing such a wonderful review! 🙂
Thanks for the recipe. It is gorgeous. Can I make them the night before serving them? Or it wouldn’t hold shape? Thanks
Hi Sara, absolutely! These work great when made a day ahead, covered and refrigerated overnight. Cover to keep them from absorbing other food smells. I made that mistake once and they tasted much better when I covered them overnight.
Beautiful looking dessert and so easy to make! 🙂
They ARE! I’m glad to hear we think alike 🙂
Does it have to be Knox gelatin?
And as for the heavy whipping cream, is there any substitute that i can use?
I haven’t tested anything else so I can’t really recommend a substitute.
You can use a different brand, that would be ok 🙂
Thanks, the perfect Valentine dessert.
You’re welcome! I hope you have a nice Valentines Day! 🙂
Wow what a really great awesome hot idea Natasha something light creamy and refreshing after a yummy hearty delish meal wondering if it’ll also work with strawberries
Hi Tzivia, thank you! I haven’t tried with strawberries but I do think it could work well 🙂
Wow, they look so gorgeous!! I can’t wait to try it out! Thanks for the recipe, Natasha!
Thank you for the nice compliment! 🙂
Wow this is awesome thanks for sharing want to try it can hardly wait!
You’re so very welcome! I hope you love it! 🙂
Oh they are so pretty!😍😍
Thanks! They taste just as good as they look too! 🙂
Does it have to be frozen raspberries for the mousse?
Hi Nelya, you can use fresh if you prefer 🙂
If I don’t have fresh raspberries, will these work if the fresh ones are replaced with frozen? They look delicious!
Hi Lena, Hmm…. I think it could work but if they are frozen raspberries, they won’t hold up very well or look quite as pretty, so if you’re planning to use frozen raspberries for that center layer, it would be best to eat them the same day you’re making it.
These are so lovely!
They are so delicious too! 🙂