Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.

Ingredients

Makes about 10-12 servings

Pistachio Cake

2 eggs

1/3 cup (70g) sugar

2/3 cup (70g) roasted pistachios, ground

1 tbsp (10g) all-purpose flour

1 tbsp (15g) butter, melted

White Chocolate Pistachio Crunch

2 oz (60g) white chocolate

1 tbsp (15g) whipping cream

1/2 cup (50g) roasted pistachios, chopped

Raspberry Mousse

10 oz (300g) fresh or frozen raspberries

1/4 cup (50g) sugar

1 tbsp (15ml) lemon juice

1/2 tbsp (5g) gelatin powder

2 tbsp (30g) cold water

7 oz (200g) whipping cream (35% fat), chilled

Mango Mousse

10 oz (300g) mango, puree

1/4 cup (50g) sugar

1/2 tbsp (5g) gelatin powder

2 tbsp (30g) cold water

7 oz (200g) whipping cream (35% fat), chilled

Raspberry Jelly

4 oz (120g) fresh or frozen raspberries

2 tbsp (30g) sugar

1/2 tsp (2g) gelatin powder

1 tbsp (15ml) water