- Raspberries – I use 10 oz frozen raspberries for the mousse and 10-12 oz fresh raspberries for layering and garnishing.
- Heavy Whipping Cream – be sure it is cold and marked as HEAVY whipping cream which has a higher fat content and will whip easier.
- Lemon – use a freshly squeezed lemon for the best tasting mousse
- Sugars – use graniulated sugar for the raspberry syrup and powdered or confectioners sugar for whipping the cream
- Gelatin – use unflavored packets of Knox gelatin powder. Most grocery stores carry this in the baking section but you can also buy Gelatin online.
- Lady Fingers – a dry sponge cookie that absorbs syrups well. These are inexpensive at Winco Foods and Trader Joe’s, or you can buy Lady Fingers online.
Tools You Will Need
If you don’t have a piping bag or frosting tip, you can always use a gallon-sized freezer zip bag and cut off one of the bottom corners to pipe the mousse then spoon on the whipped cream over the top.
Make Ahead
We love make-ahead desserts because it makes hosting and entertaining so much less stressful. You can fully assemble, cover and refrigerate overnight so they don’t absorb refrigerator odors.
Pro Tip: To ensure the frosting and garnishes look their best, you can also refrigerate the mousse without the whipped cream on top and add that before serving. If you whipped the cream sufficiently until it’s thick and pipeable, it should hold up either way.
