A delightful dessert featuring layers of raspberry mousse and a crunchy pistachio topping, perfect for any occasion.
Author:Nicole Grace
Prep Time:20 minutes
Cook Time:5 minutes
Total Time:2 hours 25 minutes
Yield:4 servings 1x
Category:Dessert
Method:No-bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup mascarpone cheese
1/2 cup crushed pistachios
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
Instructions
In a small saucepan, combine raspberries, sugar, lemon juice, and vanilla extract. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Remove from heat and let it cool.
In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Press the mixture into the bottom of individual serving cups or a small cake pan to form the crust.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the mascarpone cheese until fully combined. Then, fold in the cooled raspberry mixture until just combined.
Spoon the raspberry mousse over the crust in the serving cups or pan. Sprinkle the crushed pistachios on top. Refrigerate for at least 2 hours to set.
Serve chilled and enjoy!
Notes
For a chocolate twist, add 2 tablespoons of cocoa powder to the mousse mixture.
You can substitute the raspberries with strawberries or blueberries for a different flavor profile.