Summer is the perfect time for refreshing desserts. That’s why we love fruit desserts with just a touch of sweetness. This Raspberry Mousse Cup recipe hits the spot. It’s a quick and easy version of the popular Charlotte Cake, a classic icebox cake with fruit and custard. The raspberry mousse has all the tangy flavor of the fruits, while the texture is creamy and smooth. The lady finger biscuits round off the dessert with just the right amount of crunch. It’s not a complicated dessert at all. You simply soak your biscuits, make a raspberry mousse, and assemble! Just a few steps for a deliciously fruity dessert!
Raspberries – you can use frozen raspberries for the mouse, but will still need a few fresh ones for the filling and garnish. Don’t like raspberries? Use strawberries.
Sugar – sugar is needed to dampen the tartness of the raspberries (and you need sugar, this is a dessert after all!).
Gelatin – this makes the mousse set, so that it has the right consistency.
Whipping cream – this gives the mousse its creaminess. If you use full-fat cream, it will be richer.
Lady Finger biscuits – these are the same biscuits used in a classic tiramisu. If you cannot find it, use another type of biscuit, but remember to soak it!
This dessert is quick to assemble. First, a raspberry compote is made by cooking the raspberries with sugar until syrupy. This raspberry syrup is then mixed with half of the whipped cream. Lady finger biscuits are soaked in a simply syrup and layered, together with the two different flavored creams) in serving glasses. Top with a few fresh raspberries and mint leaves, and it’s ready to serve!
– You can make Raspberry Mousse without gelatin, but the mousse won’t hold its shape as well. So if you want to make it ahead of time, you will definitely need gelatin to make the mousse a bit stiffer.
– Make Chocolate Raspberry Mousse Cups by using chocolate sandwich biscuits instead of the lady fingers, and drizzling the dessert with chocolate sauce. You can also add your favorite fruit jelly or jam in between the layers.
– Make a Mocha Raspberry Mousse, by adding 1-2 tablespoons of instant coffee (or one shot of espresso) to the whipped cream.
The assembled raspberry cups can be stored in the fridge for up to 24 hours before serving. Alternatively, make the mouse and store it in the fridge for up to 5 days, then assemble at least an hour before serving. You can also use leftover raspberry mousse as a filling for eclairs or a layered cake.
Add the raspberries and sugar to a saucepan over medium heat. Cook until it thickens.
Then strain through sieve, pushing on the back with a spatula.
Mix with lemon juice and gelatin. Cook for 5 minutes more over low heat.
Chop the biscuits in large pieces.
Whip the cream with powdered sugar.
Divide cream mixture into 2 parts and mix one part of cream with raspberry sauce. Fill two pastry bags with whipped cream and raspberry whipped cream.
Mix together the ingredients for the simple syrup. Dip the lady finger biscuits and place in the bottom of a glass.
Cover with raspberry whipped cream.
Layer fresh raspberries, and cover them with raspberry cream.
Decorate with whipped cream, fresh raspberry and mint.
When whipping the cream, make sure the cream and the bowl are very cold. This will help the cream to whip faster.