This Raspberry Pistachio Mousse Cake is a refined entremet presented in one final design. Below you’ll find two complete versions, a classic non-vegan method and a fully plant-based vegan alternative, both achieving the same glossy, elegant finish.
1. NON-VEGAN VERSION
Pistachio dacquoise
Raspberry insert
Vanilla mousse (gelatin, dairy, eggs)
Mirror glaze (condensed milk, white chocolate)
2. VEGAN VERSION
Pistachio dacquoise (aquafaba)
Raspberry insert (agar agar)
Vanilla mousse (plant milk, vegan cream)
Mirror glaze (vegan white chocolate + agar agar)
KEY SUBSTITUTIONS
Eggs → aquafaba
Gelatin → agar agar
Dairy cream → vegan whipping cream
White chocolate → vegan white chocolate
Condensed milk → vegan condensed milk
RASPBERRY PISTACHIO MOUSSE CAKE (NON-VEGAN)
PISTACHIO DACQUOISE
INGREDIENTS:
80 g egg whites
30 g sugar
70 g finely ground pistachios
40 g powdered sugar
15 g flour
METHOD:
Whip egg whites with sugar to medium peaks.
Gently fold in pistachios, powdered sugar, and flour.
Spread into a 16–18 cm round and bake at 170°C for 12–15 minutes.
Cool completely.
RASPBERRY INSERT:
Ingredients:
180 g raspberries
35 g sugar
10 g lemon juice
5 g gelatin
20 g cold water
METHOD:
Bloom gelatin in cold water.
Cook raspberries, sugar, and lemon juice for 3–4 minutes.
Blend and strain if desired.
Remove from heat and stir in gelatin.
Pour into a smaller mold and freeze completely.
VANILLA MOUSSE:
Ingredients:
250 g milk
3 egg yolks
60 g sugar
10 g gelatin
50 g cold water
1 tsp vanilla
300 g cold heavy cream
Method
Bloom gelatin in cold water.
Whisk egg yolks and sugar.
Heat milk with vanilla until steaming.
Slowly pour hot milk into yolks while whisking.
Return to low heat and cook to 82–84°C, stirring constantly. Do not boil.
Remove from heat and add gelatin.
Cool to about 30–35°C.
Whip cream to soft peaks and gently fold in.
RED MIRROR GLAZE:
Ingredients:
100 g water
180 g sugar
180 g glucose syrup
120 g sweetened condensed milk
12 g gelatin
60 g cold water
180 g white chocolate
Red gel coloring
Method
Bloom gelatin in cold water.
Bring water, sugar, and glucose to a boil.
Remove from heat and stir in condensed milk and gelatin.
Pour over white chocolate and blend smooth using an immersion blender.
Add red coloring.
Strain and cool to 32–34°C before glazing.
ASSEMBLY:
Fill silicone mold halfway with vanilla mousse.
Insert frozen raspberry layer.
Cover with more mousse.
Add pistachio dacquoise base.
Freeze overnight until fully solid.
Unmold frozen cake and glaze immediately.
Decorate with edible gold leaf.
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RASPBERRY PISTACHIO MOUSSE CAKE (VEGAN)
PISTACHIO DACQUOISE
INGREDIENTS:
80 g aquafaba
30 g sugar
70 g finely ground pistachios
40 g powdered sugar
15 g flour
METHOD:
Whip aquafaba with sugar until medium peaks form.
Fold in pistachios, powdered sugar, and flour.
Bake at 170°C for 12–15 minutes.
Cool completely.
RASPBERRY INSERT:
Ingredients:
180 g raspberries
35 g sugar
10 g lemon juice
4 g agar agar
METHOD:
Cook raspberries, sugar, and lemon juice.
Blend smooth.
Whisk in agar agar and boil for 1 minute.
Pour into mold and freeze completely.
VANILLA MOUSSE:
Ingredients:
250 g plant milk
60 g sugar
5 g agar agar
80 g vegan white chocolate
1 tsp vanilla
300 g cold vegan whipping cream
METHOD
Heat plant milk, sugar, vanilla, and agar agar while whisking.
Boil for 1 minute.
Pour over vegan white chocolate and mix smooth.
Cool to about 30°C.
Whip vegan cream to soft peaks and gently fold in.
VEGAN RED MIRROR GLAZE:
Ingredients:
100 g water
180 g sugar
180 g glucose syrup
120 g vegan condensed milk
5 g agar agar
180 g vegan white chocolate
Red gel coloring
METHOD:
Bring water, sugar, glucose, and agar agar to a boil for 1 minute.
Remove from heat and stir in vegan condensed milk.
Pour over vegan white chocolate and blend smooth.
Add red coloring and strain.
Cool slightly before glazing frozen cake.
ASSEMBLY:
Fill silicone mold halfway with vanilla mousse.
Add frozen raspberry insert.
Cover with more mousse.
Finish with pistachio dacquoise.
Freeze overnight until fully solid.
Unmold and glaze immediately.
Decorate with edible gold leaf.
CRITICAL DETAILS FOR THE EXACT RESULT:
Use a silicone entremet mold
Freeze cake completely before glazing
Glaze temperature:
Non-vegan: 32–34°C
Vegan: slightly warmer, around 35°C
Blend glaze without adding air bubbles