Raspberry Mousse With Almond Sponge (Print Version)

Airy almond sponge meets creamy raspberry mousse in this elegant French dessert, topped with fresh berries.

# What You'll Need:

→ Almond Sponge

01 - 3.5 oz almond flour
02 - 1.75 oz all-purpose flour
03 - 3.5 oz granulated sugar
04 - 4 large eggs, separated
05 - 1 oz unsalted butter, melted and cooled
06 - 1/2 tsp vanilla extract
07 - Pinch of salt

→ Raspberry Mousse

08 - 10.5 oz fresh or frozen raspberries
09 - 3.5 oz granulated sugar
10 - 2 tbsp lemon juice
11 - 5 sheets leaf gelatin (8-9g) or 0.4 oz powdered gelatin
12 - 1.25 cups heavy cream, cold

→ Assembly & Topping

13 - 5.25 oz fresh raspberries
14 - 1 tbsp powdered sugar
15 - Mint leaves for garnish

# How to Make It:

01 - Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Beat egg yolks with 1.75 oz sugar until pale and thick. Add melted butter and vanilla. In separate bowl, whisk egg whites and salt to soft peaks; gradually add remaining sugar and whip to stiff peaks.
03 - Fold almond flour and all-purpose flour into yolk mixture. Fold in one-third of egg whites to loosen, then gently fold in remaining whites until just combined.
04 - Pour batter into prepared pan. Bake 18-20 minutes until golden and toothpick comes out clean. Cool completely in pan.
05 - Soak leaf gelatin in cold water for 5 minutes. Puree raspberries with sugar and lemon juice; strain to remove seeds.
06 - Heat 1/3 of puree gently, add squeezed gelatin and stir until melted. Combine with remaining puree. Cool to room temperature.
07 - Whip cold heavy cream to soft peaks. Gently fold cooled raspberry mixture into whipped cream until smooth and uniform.
08 - Spread raspberry mousse evenly over cooled almond sponge in springform pan. Smooth top. Chill at least 4 hours until fully set.
09 - Remove cake from pan. Top with fresh raspberries, dust with powdered sugar, and garnish with mint leaves if desired.

# Expert Advice:

01 -
  • The almond sponge creates this incredibly tender foundation that somehow stays light even after the mousse sets
  • Theres something magical about how the tart raspberries cut through all that creaminess without overwhelming your palate
  • You can make the whole thing ahead and still feel like you put in enormous effort when you serve it
02 -
  • Room temperature egg whites will whip up much faster and hold their structure better than cold ones from the fridge
  • Overwhipping the cream is the most common mistake, so stop as soon as you see soft peaks forming
  • The mousse layer must be completely cooled before folding in the whipped cream or the gelatin will seize up
03 -
  • Brush the cooled sponge with a little raspberry liqueur before adding the mousse for extra moisture and flavor
  • Chill your springform pan in the freezer for ten minutes before pouring in the mousse to help it set faster

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