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Home > Dessert > Easy Raspberry Mousse Recipe (VIDEO)

Easy Raspberry Mousse Recipe (VIDEO)

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

Raspberry Mousse Cups

4.97 from 32 votes
Prep Time: 1 hour 55 minutes
Cook Time: 5 minutes
Total Time: 2 hours
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.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $13-$15
Keyword: Raspberry Mousse Cups
Cuisine: American
Course: Dessert
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:

Instructions

Make Raspberry Sauce:

  1. 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:

  1. 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:

  1. 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:

  1. 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.

  2. 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.

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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • Cara Stokes
    January 25, 2022

    Delicious! I made this with raspberries and strawberries! LOVE it!

    Reply

    • Natasha's Kitchen
      January 25, 2022

      Glad you loved it, Cara!

      Reply

  • Angel D
    January 16, 2022

    Hi… I’ve a question. How many days ahead I can make this in advance? If it is for party. Thanks 😊

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hi Angel, 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.

      Reply

  • Olesya Williams
    August 5, 2021

    Hi Natasha, have you ever tried using something other than lady finger to add more texture? If not, do you have any suggestions?
    Thanks!

    Reply

    • Natasha's Kitchen
      August 5, 2021

      Hi there Olesya, I honestly haven’t tried anything else to advise. If you do an experiment, please share with us how it goes

      Reply

    • Steve
      January 24, 2022

      I was thinking ‘Nilla Wafers Perhaps crushed to make easier to spoon

      Reply

      • Margaret
        January 25, 2022

        👍 this looks so good and easy
        Looking forward to the next one.

        Reply

  • Marina
    April 15, 2021

    Hi Natasha,
    Can I replace raspberries with the strawberries in this recipe?
    Thanks

    Reply

    • Natashas Kitchen
      April 15, 2021

      Hi Marina, I haven’t tested this with strawberry, but I imagine it may work in the same quantities.

      Reply

  • Katie
    April 3, 2021

    I LOVE using this mousse as a filling between chocolate cake layers and then covered with a dark chocolate ganache!

    Reply

    • Natashas Kitchen
      April 3, 2021

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

      Reply

  • Misha
    March 20, 2021

    Just made these. These cups are AMAZING! Thank you Natasha. My cooking got to the next level with your recipes!

    Reply

    • Natashas Kitchen
      March 20, 2021

      I’m so happy you enjoyed that, Misha. Thank you for sharing that with us!

      Reply

  • Lily
    March 7, 2021

    These look delicious!! I can’t wait to try them. Can I use other fruits or a mix?

    Reply

    • Natasha's Kitchen
      March 7, 2021

      I hope you love it! I haven’t tried other fruits/mix but I imagine that will work too. Please share with us how it goes, if you do an experiment.

      Reply

  • Monica
    February 16, 2021

    I made just the raspberry mousse portion of this dessert. I whipped only 2 1/4 cups of whip cream since I didn’t need to reserve any. I left the sugar out of the whip cream too because the men in my life don’t like very sweet things. The mousse was delicious!!!! My boyfriend and my son both loved it! Thanks so much for the recipe Natasha. I will definitely be making this again.

    Reply

    • Natashas Kitchen
      February 16, 2021

      You’re welcome, Monica. I’m happy you enjoyed that.

      Reply

  • Donna Conte
    February 12, 2021

    I want to make the raspberry dessert, but I want to use strawberries do you use the same amount as you do with raspberries. Thank you

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Donna, I haven’t tested this with strawberry, but I imagine it may work in the same quantities.

      Reply

  • Ira
    February 7, 2021

    Hi Natasha!
    Question, I have a sheet of unflavored gelatin, can I use that and how much of it?
    Thank you

    Reply

    • Natasha
      February 8, 2021

      Hi Ira, I haven’t tested with that product so you might look up some conversions on using sheets of gelatin and how to bloom them.

      Reply

  • Cathy
    September 21, 2020

    Hi Natasha, if I wanna skip the whipped topping, how much cream should I use? 2 cups?

    Reply

    • Natasha
      September 24, 2020

      Hi Cathy, we are using Heavy whipping cream in this and not whipped topping.

      Reply

  • monica
    September 17, 2020

    Hello. Do you think I could use this mousse in between cake layers or is it too soft?

    Reply

    • Natashas Kitchen
      September 17, 2020

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

      Reply

  • Lily
    September 16, 2020

    Instead of putting this in individual cups, am i able to put it in a english trifle dish? Or is that to big of a container?

    Reply

    • Natasha
      September 16, 2020

      Hi Lily, trifle dishes can come in a variety of sizes but that should work to put it into a trifle. I hope you love the recipe!

      Reply

  • Jordan
    February 15, 2020

    Wow this turned out so amazing! This was my first attempt at a mousse and it was SO good! I might add a tiny bit less sugar next time but still, 5 stars!

    Reply

    • Natashas Kitchen
      February 15, 2020

      I’m so glad you enjoyed it Jordan! Thank you for the wonderful review!

      Reply

    • Marilyn Fairchild
      February 12, 2021

      Please make a recipe for homemade ladyfingers on your blog. They are difficult to find and have heard they are easy to make and taste much better.

      Reply

      • Natasha
        February 13, 2021

        Hi Marilyn, you can make them out of our sponge cake recipe but I don’t have instructions yet. Thanks for the suggestion!

        Reply

  • Betty
    February 8, 2020

    Can you use lemon cello instead of lemon to dip lady fingers in!

    Reply

    • Natashas Kitchen
      February 8, 2020

      Hi Betty, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Maria Esquivel
    December 5, 2019

    Does this recipe really take up to 2 hours to make?

    Reply

    • Natashas Kitchen
      December 5, 2019

      Hi Maria, it does due to the time it takes to set the mousse cups in the refrigerator.

      Reply

  • Jacqueline Yates
    November 3, 2019

    I do not have a pastry bag. Can I use a sandwich bag and cut one corner?

    Reply

    • Natashas Kitchen
      November 4, 2019

      I imagine that should work!

      Reply

  • Marimar
    May 15, 2019

    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

    Reply

    • Natashas Kitchen
      May 15, 2019

      Awww that’s the best! Thank you so much for sharing that with me!

      Reply

  • Andrea Odierno
    December 23, 2018

    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

    Reply

    • Natashas Kitchen
      December 24, 2018

      Thank you for sharing that with us, Andrea!! Merry Christmas!

      Reply

  • Angie
    August 7, 2018

    Wow!! So delicious!

    Reply

    • Natashas Kitchen
      August 7, 2018

      So happy you loved it! Thank you for the great review!

      Reply

  • mrs cony
    August 20, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      August 20, 2017

      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.

      Reply

      • Rich Vartanian
        August 13, 2019

        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.

        Reply

        • Natasha
          August 13, 2019

          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!

          Reply

  • Anisa
    August 11, 2017

    Hi Natasha, could you replace the Gelatine with agar instead? Thanks x

    Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      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 🙂

      Reply

  • Vera
    June 2, 2017

    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

    Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      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 🙂

      Reply

  • Alina
    March 31, 2017

    is it ok to not strain the raspberries? or will it mess up the mousse?

    Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      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.

      Reply

  • Tatsiana
    March 15, 2017

    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. :))

    Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      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!

      Reply

  • Kristina
    February 26, 2017

    Can you tell me what pastry tip you use and pastry bag. Thanks

    Reply

  • Tien Le
    February 15, 2017

    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

    Reply

    • Natasha
      natashaskitchen
      February 16, 2017

      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.

      Reply

      • Tien Le
        February 16, 2017

        Thanks you very much for your reply. Hope in the future, your recipes including gram units.

        Loves

        Reply

  • Oksana
    February 14, 2017

    Do you mind sharing where u got the mini glass dessert cups or are they regular size glass cups?

    Reply

    • Natasha
      natashaskitchen
      February 14, 2017

      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.

      Reply

  • Monika
    February 14, 2017

    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!

    Reply

    • Natasha's Kitchen
      February 14, 2017

      You’re welcome Monika! Thank you for sharing such a wonderful review! 🙂

      Reply

  • Sara
    February 13, 2017

    Thanks for the recipe. It is gorgeous. Can I make them the night before serving them? Or it wouldn’t hold shape? Thanks

    Reply

    • Natasha
      natashaskitchen
      February 13, 2017

      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.

      Reply

  • Julia @ HappyFoods Tube
    February 13, 2017

    Beautiful looking dessert and so easy to make! 🙂

    Reply

    • Natasha's Kitchen
      February 13, 2017

      They ARE! I’m glad to hear we think alike 🙂

      Reply

  • Inês
    February 12, 2017

    Does it have to be Knox gelatin?

    Reply

    • Inês
      February 12, 2017

      And as for the heavy whipping cream, is there any substitute that i can use?

      Reply

      • Natasha
        natashaskitchen
        February 12, 2017

        I haven’t tested anything else so I can’t really recommend a substitute.

        Reply

    • Natasha
      natashaskitchen
      February 12, 2017

      You can use a different brand, that would be ok 🙂

      Reply

  • Susan P
    February 12, 2017

    Thanks, the perfect Valentine dessert.

    Reply

    • Natasha
      natashaskitchen
      February 12, 2017

      You’re welcome! I hope you have a nice Valentines Day! 🙂

      Reply

  • Tzivia
    February 11, 2017

    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

    Reply

    • Natasha
      natashaskitchen
      February 12, 2017

      Hi Tzivia, thank you! I haven’t tried with strawberries but I do think it could work well 🙂

      Reply

  • Belle
    February 11, 2017

    Wow, they look so gorgeous!! I can’t wait to try it out! Thanks for the recipe, Natasha!

    Reply

    • Natasha
      natashaskitchen
      February 12, 2017

      Thank you for the nice compliment! 🙂

      Reply

  • Diana Williams
    February 11, 2017

    Wow this is awesome thanks for sharing want to try it can hardly wait!

    Reply

    • Natasha
      natashaskitchen
      February 12, 2017

      You’re so very welcome! I hope you love it! 🙂

      Reply

  • Natalya
    February 10, 2017

    Oh they are so pretty!😍😍

    Reply

    • Natasha's Kitchen
      February 11, 2017

      Thanks! They taste just as good as they look too! 🙂

      Reply

  • Nelya
    February 10, 2017

    Does it have to be frozen raspberries for the mousse?

    Reply

    • Natasha
      natashaskitchen
      February 10, 2017

      Hi Nelya, you can use fresh if you prefer 🙂

      Reply

  • Lena
    February 10, 2017

    If I don’t have fresh raspberries, will these work if the fresh ones are replaced with frozen? They look delicious!

    Reply

    • Natasha
      natashaskitchen
      February 10, 2017

      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.

      Reply

  • Sara | Last Night's Feast
    February 10, 2017

    These are so lovely!

    Reply

    • Natasha's Kitchen
      February 10, 2017

      They are so delicious too! 🙂

      Reply

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