Ann Reardon

Light Raspberry Surprise Inside Dessert

raspberry inside dessert recipe ann reardon

A light refreshing dessert consisting of a yoghurt mousse filled with raspberry sauce. You can adjust this recipe to make it even lower in sugar if you like.

Like this dessert, my week has been refreshing – one of those rare times when things just seem to fall neatly into place. As I look ahead, I can see multiple additional appointments, meetings and social events in my calendar for the coming weeks. All good things, some exciting things. But each requires time and attention which tend to push the normal tasks later into the night. I love the busy weeks but I also cherish weeks like the one I’ve just had. It gives me more time with my youngest to be a pretend robot, read eight books in a row and kiss his cute little cheeks.

As I was brushing his teeth tonight I thought, these teeth are going to fall out one day. He still has to go to his first day of school, learn maths, ride a bike, grow up, do exams, get married, have kids … growing up is wonderful but, to be honest, I felt exhausted at the thought of having to do all that again. Instead, I want to run forward, press on and enjoy the days ahead. Loving the season we are in.

Raspberry Surprise Dessert makes 8

Pistachio Sponge cake
110g (3.88 ounces) or 1/2 cup sugar
110g (3.88 ounces) or 2/3 cup plus 1tsp plain or all purpose flour
1 tsp baking powder
30g (1.06 ounces) or 1/4 cup pistachios
50ml or 3 Tbsp plus 1 tsp water
30ml or 2 Tbsp plus 2 tsp oil
2 drops green food colouring
4 egg yolks
5 egg whites
1/8 tsp cream of tartar or tartaric acid

Add the cream of tartar to the egg whites and leave that to one side. Place the egg yolks, oil, pistachios, sugar and water into a blender and blend on high speed until it is smooth.

Tip that into a bowl and add the green food colouring to a shade of your liking. Sift in the flour and the baking powder and fold it into the pistachio mixture.

Whip your egg whites to soft peaks. Mix a spoon of the egg whites into the pistachio mixture. Then fold in half of the remaining egg whites. Then fold in the rest of the egg whites until you can’t see any more streaks of white.

Bake in a tray 356ºF (180ºC) until it springs back when lightly touched, or when you insert a knife into it and it comes out clean.

Once it has cooled find a circle cutter that fits the base of your tins tightly and cut circles of the pistachio sponge cake. Place them into the tin with the top (browned side) down.

Raspberry Sauce
250g (8.82 ounces) or 1 3/4 cup frozen raspberries
60g (2.12 ounces) or 1/2 cup powdered (icing) sugar
juice of one orange

Blend until smooth then push it through a fine sieve. Bring the sauce to a boil and add in the orange juice.

Pour the sauce into one half of a sphere ice cube tray and then place that in the freezer overnight.

Chocolate Crunch Layer
1/4 cup or 21g (0.74 ounces) lightly crushed wafer cones or crepe dentelle
100g (3.53 ounces) white chocolate

Melt some white chocolate and mix in some crepe dentelle or you can use crushed wafers. This will just give a bit of crunch to the dessert. Spread it out onto the baking paper, then add another piece of baking paper on top and flatten it out using a rolling pin.

Place it in the freezer to firm up and then cut out circles smaller than the dessert.

Yoghurt Mousse
300g (10.58 ounces) or 1 cup plus 2 Tbsp yoghurt, I used vanilla flavour but you can use
whatever you like, light or full fat – your choice.
450g (15.87 ounces) or 1 3/4 cup plus 2 Tbsp and 1 tsp cream
90g (3.17 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp sugar (optional)
1 tbspn and 1 tsp or around 20g (0.71 ounces) gelatine powder

Let the cream and yoghurt come to room temperature. Add four tablespoons of cream to the gelatine and mix it through immediately. Leave it to soften for a few minutes. Then melt in the microwave on high until it is liquid.

Combine the sugar, cream and yoghurt. Whisk it all together until it is slightly thickened.

With the mixers running add in the gelatine and mix it through really well.

Add 1/4 cup of the yoghurt mousse onto the base of each dessert.

yoghurt mousse recipe ann reardon

Then add the crispy circle of white chocolate into the middle of each one.

Add a hemisphere of frozen raspberry sauce onto the top of each chocolate disk. Then fill each dessert with more mousse. Place them in the freezer for 1 hour to set.

200g (7.05 ounces) extra chocolate
300millilitres (10.14 fluid ounces) cream

See the video for demonstration of how to make the chocolate decorations.

Place the dessert onto a plate, pipe on some whipped cream, add a chocolate decoration, two raspberries and a pistachio. Leave it at room temperature for a couple of hours to allow the raspberry sauce to melt.

raspberry dessert recipe ann reardon

by Ann Reardon How To Cook That


My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

201 Comments View Comments

  1. Rating: 4

    My mother is having an 85th Birthday party and I know she would LOVE this dessert. Do you think it would be possible to make a larger one in a spring form pan, say 8 to 9 inches?

    • H Pam, Ann thinks that the weight of the dessert will cause it to collapse in the middle as the raspberry filling defrosts. It is best made as individual serves.

  2. Hi there,

    Just wondered if you thought it was possible to do the sauce inside with lemon rather than raspberries?

    • Hi Kirri, you could adjust the filling to suit your taste, though it may not work as well with the yoghurt mousse.

  3. the vanilla yogurt that is used, does it have sugar in it?

    • Hi Aishwarya, Vanilla yoghurt is usually sweetened and therefore will contain some sugar.

  4. The amount of gelatin in the yogurt mousse must be a mistake…??? 38 grams is so much gelatin for the amount of liquid it’s going into. I was hardly able to liquefy it and when I poured it into the cream/yogurt mixture, the gelatin just coagulated. I believe I measured correctly and followed the instructions properly, but wow, that is a lot of gelatin. I subsequently looked at other yogurt mousse recipes and most of them had between 1 and 3 teaspoons max. Is there a typo with the amount of gelatin? I had to throw away the entire batch of yogurt, cream and sugar. It was an expensive experiment.

    • Hi Ginny Sher, The quantity is correct as we measured it, though we have found two issues that can arise. Firstly check the strength of your gelatine. Some brands have a stronger bloom rate and you can therefore use less. We also find if your cream and yoghurt is really cold when you add the gelatine, it can coagulate on mixing. It is best to let the yoghurt and cream, just come close to room temperature before you add the gelatine. It shouldn’t ‘set’ until the mixture is cooled.

  5. Can I put caramel sauce in this instead?

    • Hi Agrona, you could adjust the filling though caramel may not be the best match for the yoghurt mousse.

  6. Hello Ann!

    I just wondering if I can substitute all-purpose flour with gluten-free flour on the sponge cake?Do you know if it will work?

    Thank you in advance!
    Best regards

    • Hi Carmen, Ann hasn’t tested this, so you will need to experiment. Let us know how it goes!

  7. Rating: 4

    Hi Ann,
    First I have to say I am a big fan of your confections!
    I’m making the Light Raspberry Surprise Inside Dessert for my dinner party coming soon and have found most of the tools I need to make it. The only problem I’m having is finding the loose bottom pans in the size you use. The best I was able to find was a 4″ set of spring form tins, which are too big for your recipe.
    Can you sugguest where to find them and what size they are? I have already looked on, ebay, and a store in the states called Bed Bath and Beyond and had no luck. Please help!
    Your fan Rudy

    • Hi Rudy, Ann got her original loose based tins from The World Kitchen, though this product is not available in all areas. If you search online for mini loose base round pans you will find something similar. They are often sold in a set of two.

  8. I just made them and although they are delicious. When I stuck my gelatin in the cream/yoghurt mixture it got really thick and didn’t look very appetising. It was all lumpy. Also when I was weighing the ingredients you list has a mixture of g cups etc. as I was going the gelatin I needed to use like 10-11 tsp to make it to the 38g.

    • Hi Kevin, It sounds like the gelatin wasn’t evenly mixed through. Make sure when you heat it, its really runny and then mix it thoroughly into the youghurt mixture. Products and Measures vary from place to place. We measured 7.5 tsps of gelatine as 38g which works well. If you think there was a little too much gelatine, reduce the quantity next time and see if the results are better.

      • the gelatin part doesn’t work at all. something is wrong in the video

        • Hi daisy, are you mixing the gelatin, with a little cream first and letting it sit and absorb the moisture? It is a dry ingredient that first needs to absorb some moisture. It won’t melt if left dry. Once it has absorbed into the cream, then you warm it and add to the cream and yoghurt which should ideally be at room temperature, not cold.

  9. Hi Ann, I’ve watched a lot of your youtube videos. Thank you for always posting such clear explanations and great recipes. I would like to try making the Raspberry Surprise and have one question. What size ice molds are you using? I’ve seen many versions and some are big and some small. Is the ring mold a 3″? OK, that was two questions. Thanks!

    • Hi Ginny S, The loose based pans are about 3 inches in diameter. The ice cube mold/tray had hemispheres that were about 2 inches or 5cm in diameter.

  10. I can’t find cream of tartar. Is it okay if I don’t use it?? Is there something I can replace it with?

    • Hi Mitchy, you usually find this in the baking section at supermarkets, but if you can’t get it you can replace with lemon juice or vinegar but be aware that it can shift the flavour and may not work as well.

  11. Rating: 4.5

    Hi, I am planning on making this dessert next week. How many hours does the dessert stand at room temperature before serving? (For the sauce to melt) xx

    • Hi Baukje, It depends on the temperature in your room. Here 10-15 mins at room temperature would be fine.

  12. Rating: 5

    you are amazing.. all your recipes are super easy, and super super creative…. my guests get blown away when i serve them something i learned from your youtube channel…. again.. you are amazing

    • Thanks for the feedback Ola.

  13. Rating: 4

    Hi I am very interested in making the rasberry surprised dessert but not sure where to get the container (tins()you put the mixture in. Could you please let me know so I will be able to try and make this dessert? Thank you in advance

    • Hi Belle, You can find tins similar to this by searching online for mini loose base round pans. They are often sold in a set of two.

  14. Hi Ann
    Was thinking of making this recipe for Christmas and wanted to give it a trial run. I see you say that once you have decorated it you leave it at room temperature for a couple hours. Is this correct?

    • Hi Barbara Marais, In the video Ann says she leaves it to set, then assembles the dessert ready for serving. There is no mention of leaving them assembled for a couple of hours. Ann recommends assembling them just before serving and no more than about 20 minuets prior due to the nature of the ingredients. If you have to assemble earlier then place the decorated desserts in the fridge.

  15. Rating: 4

    Thank you so much i liked you desert a lot and i will do it soon

  16. Rating: 4.5

    Hi Ann, this dessert looks so beautiful! its a shame i couldn’t recreate it so perfectly. The first time i mixed through my gelatin, it all set into strings through out my mixture instantly. it must be too cold i thought. so i tried again with my left over ingredients and waited till the yoghurt and cream were at room temperature like you said, but when i whisked through my gelatin this time the entire mixture separated into this glugggy mess. Any tips? Thanks

    • Hi Louise, were you using gelatin or an alternative like a vegan product? It sounds like it might have a different setting agent other than straight gelatin, that is making it set at room temperature.

  17. Rating: 5

    I’m going to make these lovely desserts for a dinner party next week. Can you tell me how far in advance I can make these? Thank you.

  18. Hello Ann Reardon.I am Dorotea from Croatia.I have
    question for you.
    I want to make a cake with raspberries , but I do not know that I have to buy the cream . So please could you answer the question.
    If you answer a question , thank you very much because I want to make this cake for my mom for her birthday.

  19. Rating: 4.5

    So yummy. I will have to try that this weekend. Can’t wait.

  20. Hi ann can i use strawberry but the strawberry is not frozen

Leave a Reply to Shahad Cancel Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>