Pistachio & Raspberry Crunchy Mousse Cake

Pistachio & Raspberry Crunchy Mousse Cake

• ​Servings: 10 slices
• ​Prep Time: 30 min
• ​Total Time: 4 hours 30 min (includes chilling)

​🛒 Ingredients

• ​The Crunchy Base

• ​1.5 cups digestive biscuits (crushed)
• ​½ cup roasted pistachios (finely chopped)
• ​½ cup butter (melted)
• ​2 tbsp powdered sugar

• ​The Pistachio Mousse

• ​1 package instant pistachio pudding
• ​1.5 cups cold milk
• ​1 cup heavy cream (cold)
• ​¼ cup powdered sugar
• ​½ tsp vanilla extract

• ​The Raspberry Layer

• ​¾ cup raspberry jam or marmalade
• ​1 tsp lemon juice
• ​½ cup fresh raspberries (optional)

• ​The Topping

• ​Whipped cream, extra chopped pistachios, and fresh raspberries

​👩‍🍳 Preparation

​1. Prepare the Base

In a medium bowl, combine the crushed biscuits, chopped pistachios, powdered sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan using the back of a spoon. Refrigerate while you prep the filling.

​2. Whip the Mousse

Whisk the pistachio pudding mix and milk together for 2 minutes until it begins to thicken. In a separate chilled bowl, beat the heavy cream, sugar, and vanilla until stiff peaks form. Gently fold the whipped cream into the pudding until smooth and uniform.

​3. Layer the Fruit

Stir the lemon juice into the raspberry jam to brighten the flavor. Spread the jam evenly over the chilled biscuit base. If you’re using fresh raspberries, scatter them across the jam layer now.

​4. Assemble and Chill

Pour the pistachio mousse over the raspberry layer and smooth the surface with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the best texture.

​5. Garnish and Serve

Once set, run a knife around the edge of the pan before releasing. Decorate with dollops of whipped cream, a sprinkle of pistachios, and fresh raspberries.

​⭐ Pro Tips

​Temperature Matters: Ensure your heavy cream is ice-cold before whipping; it creates a much more stable mousse.

​Consistency Hack: If your jam is too stiff to spread, microwave it for 10–15 seconds to loosen it up.

​Flavor Twist: While peanut butter is a great suggestion for richness, a tablespoon of white chocolate ganache folded into the mousse also works beautifully with these flavors.