Pin it
Enjoy a super creamy raspberry mousse where each spoonful tastes like fresh berries. This dessert looks gorgeous every time and feels light but still satisfying, thanks to the mix of whipped cream, billowy meringue, and punchy fruit purée. It chills out with no gluten or weird ingredients. Spoon it into fancy cake layers or scoop it into dessert jars—it’ll hold its own either way and always tastes like real raspberries.
I put together this mousse after lots of failed tries with fruit treats that tasted fake or just way too sweet. Mixing fresh raspberry goo with Italian-style meringue gives you a mousse that really shows off the berry flavor and still has an awesome, smooth feel. I’ve served this to the pickiest folks at special gatherings. They always ask for it again because it’s tasty and kind of fancy at the same time.
Awesome Ingredients
- Unflavored gelatin (1½ tsp): Keeps everything holding together but doesn’t mess with the flavor.
- Fresh raspberries (250g): Makes the color pop and brings that straight-up berry taste.
- Lemon juice (1 tbsp): Gives the raspberries some zing and balances the sweetness.
- Heavy cream (250ml): Adds a thick, luscious feel through every bite.
- Egg whites (2): Are the base for the sturdy, fluffy Italian meringue.
- Granulated sugar (150g): Sweetens up the mix while helping the meringue stay stable.
- Water (50ml): Gets the sugar ready for smooth mixing with no lumps.
How To Put It Together
- Start With The Gelatin:
- Sprinkle your powdered gelatin onto ice-cold water so it can soak for about 10 minutes. If you’re using gelatin sheets, dunk them in cold water till soft, then gently squeeze out any extra water.
- Puree The Berries:
- Blend raspberries, then push the mixture through a fine strainer to catch the seeds. Double-check the weight—no guesswork here.
- Melt Gelatin In Some Puree:
- Warm up a bit of your raspberry purée to between 122°F and 140°F (50–60°C), then stir in the bloomed gelatin until it disappears. Stir this mix plus the lemon juice into the rest of your raspberry mixture.
- Make Italian Meringue:
- Bring the sugar and water to 244°F–246°F (118–119°C). Don’t mess with it while it heats. While you wait, whip your egg whites until they look fluffy and form soft peaks. Pour the hot syrup in slowly as you keep whipping till you see shiny, stiff peaks.
- Whip Up Cream:
- Beat cold heavy cream until it’s thick with firm peaks. Don’t overdo it—should still look silky.
- Combine Gently:
- Fold half your meringue into the whipped cream, then carefully fold in the berry-gelatin mix. Try not to lose that lightness.
- Get Them Chilling:
- Spoon or pipe the mousse into cups or glasses. Let them hang out in the fridge for at least 4 hours, but it’s even better if it stays overnight.
- Bonus—Raspberry Sauce:
- If you want, simmer more raspberry purée with some sugar and lemon juice on the stove for a handy little sauce to drizzle on top.
Pin it
Keeping It Fresh
Cover and stash your mousse in the fridge for up to three days. The gelatin keeps it looking and tasting good, but it’s fluffiest in the first couple days. Lay cling film right against the surface so it doesn’t get a weird skin or any water on top. When it’s time to serve, let it sit out for 10 to 15 minutes so the flavor and texture get even better.
Need to store it longer? It can freeze for a month if you wrap it up right. Freeze each cup open until hard, then cover with plastic wrap and foil to block freezer burn. Thaw it in the fridge overnight. Eat it within a day of thawing for the tastiest mousse.
Tasty Twists
Add white chocolate (about 100 grams, melted and cooled) to the cream before folding in the meringue for a white chocolate raspberry version with more sweetness and a creamier feel. It rocks in both layer cakes and cups.
For a triple berry spin, swap out a third of your raspberry purée for equal amounts of blackberry and strawberry purées. Blackberries make it a bit earthier, and strawberries add that lovely fragrance. It’s a berry lover’s dream.
If you want a floral vibe, mix two teaspoons of rose water into your raspberry purée. This raspberry rose take smells amazing and feels perfect for showers, romantic dinners, or Mother’s Day. Dress it up with real rose petals and extra berries on top.
Pin it
Years of trying lots of mousse tricks finally led me to this trusty raspberry version that never lets me down and can fit any occasion. Italian meringue makes it sturdy, way better than those French meringue styles. The gelatin amount is just right, so there’s zero weird texture. What really makes it special is how the raspberry comes through loud and clear—nothing phony or cloyingly sweet. Whether you fill fancy shapes for a celebration or pipe it into glasses for family, this mousse always looks and tastes top-notch and turns any meal into something a little extra.
Frequently Asked Questions
- → Will frozen raspberries work here?
- Absolutely—just let them thaw out all the way, then puree and strain really well so you don't get extra water or any seeds.
- → How early can I prep the mousse?
- You can whip this up two days in advance without a problem. Cover and keep it in the fridge so it stays fresh and doesn't take on weird fridge smells.
- → Can I swap in other berries?
- Go for it! Strawberries, blackberries, or any mix you like work great. Just make sure to remove seeds and give it a taste in case you want more sugar.
- → How do I make this vegetarian without gelatin?
- Try agar-agar! Sprinkle in about 2-3g (or the amount your package mentions) instead of gelatin for the same jiggly effect.
- → Why does my meringue collapse when adding hot syrup?
- Usually, your meringue isn't whipped enough before the syrup goes in, or you're pouring syrup too fast. Whip until it's super fluffy, then drizzle the syrup in slowly down the bowl's side.