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: 5

    Hi Ann! Just wanted to ask- where can I get molds like that?

  2. Rating: 5

    Hi Anne! I made this tonight and it tasted great! It didn’t look as pretty as yours but I need think my sauce sphere was a little too wide for the mold so the mousse couldn’t hold it in as it defrosted. Also the chocolate discs I made were a little too thick but that is user error. Thank you so much for all that you do! xoxoxo from Florida!

  3. Rating: 5

    Hi, Ann!
    This looks absolutely amazing! I’d love to make it! I just wondered whether it’s okay to use yogurt that is slightly runnier or thicker than the consistency of the yoghurt you used in your video? Also, is it possible to substitute the yogurt for cream cheese or mascarpone? Thanks!

  4. Rating: 5

    Hello anne, this is the final product that I made. Thank you so much for this refreshing dessert ♥️♥️

    • Also my family thanks for the recipe ?♥️. Sending love from our family in Saudi Arabia ?? to yours ♥️♥️

  5. Rating: 5

    Amazing dessert, one of the best desserts I have ever made ? thank you for the recipe ♥️♥️

  6. Rating: 5

    I made it and it was amazing

  7. Rating: 4

    Hi Ann,
    I’m getting married next year and would really like to make this dessert, but is it possible to make it as a white chocolate mousse instead and if so, do you have a good recipe.
    My plan is that it should be made in two variations, the first just like yours, but with white chocolate and another with a hasselnot sponge cake, milk choklate mousse and caramel sauce in the middle.
    They are going to be shaped in forms of hearts, so that the mousse must be very firm.
    Hope to get some answer, best regards Amanda

  8. Rating: 4.5

    Hi Ann i want to make this dessert for 30 persons how can i add the gelatine and can i make it a few days before to win some time thx for answering

    • Hi Imane. This recipe makes 8 serves so you will want to do four times the ingredients. The instructions for the gelatine to make the Yoghurt mousse are above. 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. Then add that mix to the remaining cream, yoghurt and mix.

      • Rating: 4.5

        Dear Ann
        thank you so much for your answer , i will use 8.5 g of Agar Agar for thr ingredients * 4 you think that will be enough ?

        • Hi Aman, The recipe uses gelatine not agar so I recommend you stick to gelatine or halal gelatine of preferred. It hasn’t been tested with agar agar.

  9. Rating: 3.5

    Hi I really love your recipes is there an attorney live for this recipe regarding the Deiry yogurt?

    • Hi Joel, Sorry but I don’t quite understand your question here.

  10. Rating: 4

    Hello! Thank you for posting this mesmerizing recipe 🙂 I can only find single-serve pans that are maximum 2″ tall(about 5 cm). Will they be tall enough to accommodate the layers of sponge, chocolate, raspberry half-sphere, and mousse? Thanks for your help!

    • Hi Michael it should be fine.

  11. Ann is it ok if I leave out the cream of tartar/ tartaric acid? Thanks

  12. Rating: 5


  13. Can you use any fruits for this?

    • Hi Emily, Berries work very well. You can use different fruit but the taste and consistency will vary.

  14. How much baking time for the cake ? Thank you

    • Hi Linda, it will avry depending on your oven and the size of your cupcakes. Check them from about 12mins.

  15. Hai may i know how much is the size of the bakong tray of the pistachio cake?

    • Hi Stella, Ann used a tray about 10inches by 15 inches

  16. the quantity in the recipe for how many people is this based on? 6 or 8 persons

    • Hi Filip, Ann made 6 servings.

  17. Rating: 4.5


  18. Also could you give me the dimensions of the tins please ?

  19. Rating: 5

    This is a fantastic recepie ! Was wondering what kind of tins do you recommend buying ? This is my first attempt at making such an elaborate dessert and wanted to make sure I had all the right tools.

    • Hi KJ, There area variety of these tins available on the market. If you search for loose based, single serve cheescake pans. You should find them. They are often sold in pairs. The exact dimensions will vary from brand to brand.

  20. Rating: 4.5

    Hello ann,
    The recipe is amazing ? But can I leave it overnight?
    Thank you

    • Leave it Overnight in refrigerator

    • Yes you can Fatoo. As long as the fruit is fresh, it should be fine for one night (refridgerated)

Leave a Reply to Linda 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>