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.
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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.
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
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.
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
- Tiramisu Recipe
- Chocolate Covered Strawberries
- Classic Eclairs
- Strawberries Romanoff
- Red Velvet Cake
- Chocolate Mousse
Raspberry Mousse Cups
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.
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
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!
Read comments/reviewsAdd comment/review
Can you use this mousse as a filling for a birthday cake? My grandson’s birthday is very special, and raspberries are his favorite.
Hi Shelly! You can reference my recipe for a raspberry mousse cake HERE. 🙂
Can I use this to fill your chocolate cake recipe? Is it consistent enough for that?
Hi Veronica, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
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:)
So glad you enjoyed this recipe. Thank you for sharing.
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.
Yum! That sounds amazing! Thank you so much for sharing that with me.
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.
You’re very welcome Lora, thank you for the review and compliment. I appreciate it.
I made a large batch of raspberry mousse cups and wonder if I could freeze the leftover cups
These work great when refrigerated overnight. Cover to keep them from absorbing other food smells. I haven’t tried freezing them yet to advise.
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!
Hi Ana, I haven’t tried any replacement for sugar to advise. If you do an experiment, please share with us how it goes.
This mousse is so fun to make and serve! Love how light the mousse is. Perfect special occasion treat!
Thank you for your good comments and feedback, Anna. Glad you loved this recipe!
Oh. My. Goodness! this mousse is the most decadent thing I have ever made, it is so good! thank you for sharing this recipe!
You’re most welcome, Rachel. I’m happy to know that you enjoyed this recipe!
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!
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.
Looks yummy Natasha copyed all down on my grocery list. Another feather in your cap my dear.thank youj
You’re welcome! I hope you will love this recipe.
Delicious! I made this with raspberries and strawberries! LOVE it!
Glad you loved it, Cara!
Hi… I’ve a question. How many days ahead I can make this in advance? If it is for party. Thanks 😊
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.
Hi Natasha, have you ever tried using something other than lady finger to add more texture? If not, do you have any suggestions?
Hi there Olesya, I honestly haven’t tried anything else to advise. If you do an experiment, please share with us how it goes
I was thinking ‘Nilla Wafers Perhaps crushed to make easier to spoon
👍 this looks so good and easy
Looking forward to the next one.
Can I replace raspberries with the strawberries in this recipe?
Hi Marina, I haven’t tested this with strawberry, but I imagine it may work in the same quantities.
I LOVE using this mousse as a filling between chocolate cake layers and then covered with a dark chocolate ganache!
Yum! That sounds elicious! Thank you so much for sharing that with me.
Just made these. These cups are AMAZING! Thank you Natasha. My cooking got to the next level with your recipes!
I’m so happy you enjoyed that, Misha. Thank you for sharing that with us!
These look delicious!! I can’t wait to try them. Can I use other fruits or a mix?
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.
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.
You’re welcome, Monica. I’m happy you enjoyed that.
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
Hi Donna, I haven’t tested this with strawberry, but I imagine it may work in the same quantities.
Question, I have a sheet of unflavored gelatin, can I use that and how much of it?
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.
Hi Natasha, if I wanna skip the whipped topping, how much cream should I use? 2 cups?
Hi Cathy, we are using Heavy whipping cream in this and not whipped topping.
Hello. Do you think I could use this mousse in between cake layers or is it too soft?
Hi Monica, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
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?
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!
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!
I’m so glad you enjoyed it Jordan! Thank you for the wonderful review!
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.
Hi Marilyn, you can make them out of our sponge cake recipe but I don’t have instructions yet. Thanks for the suggestion!
Can you use lemon cello instead of lemon to dip lady fingers in!
Hi Betty, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
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.
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.
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.
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! 🙂