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.

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

Natasha's Kitchen Cookbook

Raspberry Mousse Cups

4.99 from 63 votes
Author: Natasha Kravchuk
Raspberry Mousse cup
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.
Prep Time: 1 hour 55 minutes
Cook Time: 5 minutes
Total Time: 2 hours

Ingredients 

Servings: 6 cups (8oz each)

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:

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

578kcal Calories44g Carbs5g Protein45g Fat27g Saturated Fat165mg Cholesterol53mg Sodium246mg Potassium7g Fiber31g Sugar1826IU Vitamin A31mg Vitamin C106mg Calcium1mg Iron
Nutrition Facts
Raspberry Mousse Cups
Amount per Serving
Calories
578
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
27
g
169
%
Cholesterol
 
165
mg
55
%
Sodium
 
53
mg
2
%
Potassium
 
246
mg
7
%
Carbohydrates
 
44
g
15
%
Fiber
 
7
g
29
%
Sugar
 
31
g
34
%
Protein
 
5
g
10
%
Vitamin A
 
1826
IU
37
%
Vitamin C
 
31
mg
38
%
Calcium
 
106
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Raspberry Mousse Cups
Skill Level: Easy
Cost to Make: $$
Calories: 578

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.

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Recipe Rating




Comments

  • Donna
    December 11, 2023

    Hi Natasha…love your recipes. I want to make this recipe, however, I would like to raspberry oil instead of lemon juice. What do you think and will it work?

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Donna! I haven’t tested anything like that to advise. The lemon juice helps to bring out the flavor.

      Reply

  • Katie M
    October 4, 2023

    I LOVE this recipe! It’s easy to make, it’s delicious, and can be used in cakes as well. I use it as a filling between a sliced chocolate cake with each cake layer topped with a nice coating of chocolate ganache.

    I also use it between a sliced vanilla cake with each layer topped with white chocolate ganache. I spread a layer of lemon curd on the bottom layer before piping the raspberry mousse on top of that and placing the top cake layer. A summer favorite in my house – raspberry lemonade ho-ho cake.

    Can strawberries be subbed for raspberries? Keep the sugar the same or decrease a bit since they are usually a tad more sweet?

    Reply

    • NatashasKitchen.com
      October 4, 2023

      Hi Katie! Thank you for the wonderful feedback. I haven’t tested this with strawberry, but I imagine it may work in the same quantities.

      Reply

  • Hope C.
    August 31, 2023

    Hello, can I use fresh raspberries for the sauce or does it have to frozen ones?

    Reply

    • NatashasKitchen.com
      August 31, 2023

      Hi Hope. You can use fresh if you prefer.

      Reply

  • Shelly Caruso
    February 3, 2023

    Can you use this mousse as a filling for a birthday cake? My grandson’s birthday is very special, and raspberries are his favorite.

    Reply

  • Veronica
    September 20, 2022

    Can I use this to fill your chocolate cake recipe? Is it consistent enough for that?

    Reply

    • Natashas Kitchen
      September 20, 2022

      Hi Veronica, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Raji
    April 16, 2022

    It’s a perfect dessert!!! Tried it for the first time. I don’t use the gelatin powder. I used the gelatin leaf and it turned out the way I expected. Will make this more often for sure:)

    Reply

    • NatashasKitchen.com
      April 16, 2022

      So glad you enjoyed this recipe. Thank you for sharing.

      Reply

  • Tina
    February 15, 2022

    For Valentines Day dessert, I made Raspberry Mouse. It was supposed to have ladyfingers, but I could not get any at any stores. so I chose to use Natasha’s chocolate cupcakes with a surprise ingredient (it did not disappoint). It was delicious.

    Reply

    • Natashas Kitchen
      February 15, 2022

      Yum! That sounds amazing! Thank you so much for sharing that with me.

      Reply

  • Lora
    February 7, 2022

    I love your recipes Natasha they’re so easy to follow and you’re so easy to listen to thank you so much for the great food.

    Reply

    • NatashasKitchen.com
      February 7, 2022

      You’re very welcome Lora, thank you for the review and compliment. I appreciate it.

      Reply

  • Jean Fox
    February 2, 2022

    I made a large batch of raspberry mousse cups and wonder if I could freeze the leftover cups

    Reply

    • Natasha's Kitchen
      February 2, 2022

      These work great when refrigerated overnight. Cover to keep them from absorbing other food smells. I haven’t tried freezing them yet to advise.

      Reply

  • Ana
    January 25, 2022

    What can I use as a sugar replacement? I have prediabetes and I wanted to enjoy it in a healthier way.
    thanks, Natasha! I love your recipes!

    Reply

    • Natasha's Kitchen
      January 25, 2022

      Hi Ana, I haven’t tried any replacement for sugar to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Anna
    January 25, 2022

    This mousse is so fun to make and serve! Love how light the mousse is. Perfect special occasion treat!

    Reply

    • Natasha's Kitchen
      January 25, 2022

      Thank you for your good comments and feedback, Anna. Glad you loved this recipe!

      Reply

  • rachel
    January 25, 2022

    Oh. My. Goodness! this mousse is the most decadent thing I have ever made, it is so good! thank you for sharing this recipe!

    Reply

    • Natasha's Kitchen
      January 25, 2022

      You’re most welcome, Rachel. I’m happy to know that you enjoyed this recipe!

      Reply

  • Laura
    January 25, 2022

    Hi Natasha,
    I always enjoy your cooking videos and your recipes. Just a question on the Raspberry Mousse recipe: is the lemon juice really necessary? I’m allergic to citrus, but I’d really like to make these. Thank you so much!

    Reply

    • Natashas Kitchen
      January 25, 2022

      Hi Laura, I haven’t tried that, but I do like the lemon juice there. It would probably work without it, but it does help cut the sweetness and amplify the raspberries’ flavor.

      Reply

  • carole
    January 25, 2022

    Looks yummy Natasha copyed all down on my grocery list. Another feather in your cap my dear.thank youj

    Reply

    • Natasha's Kitchen
      January 25, 2022

      You’re welcome! I hope you will love this recipe.

      Reply

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