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


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201 Comments View Comments

  1. Rating: 4

    Hallo Ann!
    Thanks a lot for this recipie!!! I tried it and my guests really liked it. Since I needed to improvise because I don’t own tins like yours I incorporated the base into the mousse. It was a bit tricky and because I lost some gelatine (my kitchen machine didn’t reach the bottom of the bowl :-() the desert started to bleed when it defrosted. Anyway, I learned a lot due to trial and error and this desert ist going to be served on christmas. It is light and delicous!
    Maybe you would like to see some pictures. I used your technique to create some chocolate feathers as well. 🙂

    Thanks a lot and happy baking,

    • Looks gorgeous!. Well done!

  2. What is the name of the tool use to spread the white chocolate out to make the chocolate decoration?

    • Hi Eric, that is called an icing comb.

  3. Where did you get the pans?? I have been looking everywhere and cannot find the ones you are using. Also is it possible to just get a regular chocolate mousse and add like 1 tsp of gelatin so it sets?

    • Hi Abby, The pans Ann used were originally from Bakers Secret, but they may not be currently available. Just look for loose based individual cheesecake or tart pans. They are sometime sold in pairs. You could make a chcolate mousse filling, though home made is much nicer than the mix.

  4. I noticed mynlively mother in law bless her
    has asked if you could email her this recipe
    She is 82 and is learning all about technology Raspberry Surprise Dessert

  5. Can I make it as an one big dessert instead of personal servings?

    • Hi Naama, You can if you prefer. One other subscriber has done this before.

  6. Hi Ann,
    What size tray did you bake the sponge cake in? Tray size will affect the thickness of the finished cake layer, as well as its baking time, so important to know!

    • Hi Tori, Ann baked this in a standard 10inch by 15inch tray.

  7. In the video for this on YouTube,You said you could uses nuts other than pistachios. I’m allergic to all tree nuts but I can eat peanuts. Would they work? Or taste good? Or is there a none nut substitution?

    • Hi Darren, Yes you can but used unsalted nuts of course.

      • Rating: 5

        Thanks, also do you know an estimated time that that the sponge cake should bake?

      • Thanks, also do you know an estimated time that that the sponge cake should bake?

  8. Hi Anne,
    How do you manage to cook with so much sugar and sweets and not have diabetes? I love your creations but I figured if I don’t eat the sweets or try while I cook, I’ll manage not to get diabetes. I love cooking and don’t want to stop but I also don’t want to get sick with high levels of blood glucose!! :))

    • Hi Tz, The trick is to make these delicious goodies for other to enjoy. Ann will test the recipes but she usually gives them to someone else to consume.

  9. Where can I get the tins and cutter? Please.

    • Hi Al, Ann got hers from Bakers Secret but you can get very similar ones from Amazon. Look for loose based individual cheesecake or tart pans.

    • Amazon! I found them there.

  10. I would like to make this recipe Gluten Free – what would you suggest to replace the 1/4 cup or 21g (0.74 ounces) lightly crushed wafer cones or crepe dentelle for the crunch that’s GF? Can I have a reply this week? Am wanting to make it for guests for the w/e. thank you

    • Hi Loren, You could replace the wafer cones with crushed vanilla gluten free wafers. These are are popular gluten free biscuit that are dry, will crumble nicely and hold their crunch. You can also get gluten free wafer cones (think waffle ice cream cones) that are perfect. They are not great for holding ice cream (break easily) but will work well here. You can usually pick up these in the gluten free section of the supermarket. Or you can buy a few from your local ice cream store as they usually have them on hand.

  11. Rating: 5

    Wow Ann! I have BEGGED my mum to make me this for my birthday because I adore it! Thanks for just… well making it!

    • Aw thanks K-Louise!

  12. Rating: 4

    Hi Ann
    I am vegan so can I use agar powder instead of gelatin ,
    and can I use my own sponge cake recipe

    Hope you reply

    • Hi Ncd, Ann hasn’t tested this recipe with agar powder so you will need to experiment. If you need a vegetarian alternative to gelatin, than Halal gelatine generally works well. For the base, you can try an alternative cake recipe if you prefer but we can’t really comment on whether it will work as well because we don’t know what it is! Just test it and see.

  13. Rating: 4.5

    I can not wait to try these Ann! Looks yummy and gorgeous as well. Xox

  14. When I melted the white chocolate, the cocoa butter separated from the rest of the chocolate (I think, there was a sort of sticky yellowish transparent oil like thing) and it was too crumbly, it broke when I tried to get the circle out. It was also really hard to cut and set in around 10 seconds. Do you know why?

    • Your chocolate may be overheated.

    • Hi Hermione, Chocolate is a mixture of fat in the form of coco butter and dry ingredients. In your case it has split and seized. Seized chocolate goes dry, clumps and becomes crumbly. If any water got in your mix it can cause this or if it overheated.

  15. Hi Ann,
    I want to make this recipie but I’m vegetarian so I can’t have the gelatine what could I replace it with?

    • Hi Jashan, You can replace it with Halal Gelatine which is a vegetarian product made from a type of bean. It works very well.

  16. Can I turn the yogurt mousse into a chocolate mouse? How much chocolate and what kind of chocolate do I use for this alteration?

  17. Rating: 4

    Hi Ann,
    I tried making the rasberry dessert today but my mousse turned granulated.The mousse was not smooth at all.As soon as I added the warm gelatine the mixture curdled.Can u please advvise on what may have gone wrong and how I can rectify it?

    • I think that the gelatin was hot and the yogurt was cold. Try to put a little of the yogurt on the gelatin mixture and whisk it really well then place it back on the yougart mixture and whisk it.

  18. Hi Anne,
    I would like to make the light raspberry surprise dessert for a dinner party I am having next week as a fundraiser. Can the pistachio sponge cake be made ahead and frozen for a week? Also would the chocolate crunch be able to made a few days before and put into an airtight container in the fridge. How much earlier can the full dessert be made, and is it possible to freeze?
    Thank you very much for your time and sharing your amazing recipes with the public.
    All the best.

  19. Hi Ann,
    I want to use vanilla yogurt but ı don’t have it. Can ı use plain yogurt and vanilla beans to create it? Or how can I do it?

  20. Rating: 4

    Hi Ann, just wondering. i would try the melting things for my chocolate mousse, but im afraid if i freeze t over night how do i know if the inside will melt when the guest cut it?

    • Hi luvita, We aren’t sure what you are asking. There is no chocolate mousse in this recipe.

    • I think you just need to leave it for a Long time.

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