Raspberry White Chocolate Mousse Cake with Shortbread Crust
Raspberry Mousse Cake
Elegant no-bake mousse cake with white chocolate, fresh raspberries, and a crispy shortbread base. Perfect for special occasions.
Nutrition (per serving)
This Raspberry White Chocolate Mousse Cake is pure indulgence with an elegant touch. The combination of creamy white chocolate mousse, tart fresh raspberries, and a buttery shortbread crust creates layers of flavor and texture that dance together beautifully. What I love most is that it's completely no-bake—you simply layer, chill, and impress your guests with something that looks restaurant-quality but took minimal effort in the kitchen.
The beauty of this dessert lies in its versatility and make-ahead convenience. You can prepare it a day or two in advance, which makes it perfect for dinner parties or special celebrations. The mousse is airy and light, the raspberries provide a refreshing tartness that cuts through the richness, and the shortbread gives you that satisfying crunch. Trust me, this cake will become your go-to impressive dessert.
Ingredients
- Butter:6 tbsp
- Granulated sugar:1.5 tbsp
- Salt:0.25 tsp
- All-purpose flour:1 cup
- White chocolate:8 oz
- Heavy cream:1.5 cup
- Mascarpone cheese:0.5 cup
- Vanilla extract:1 tsp
- Fresh raspberries:1.5 cup
- White chocolate shavings:0.25 cup
- Powdered sugar:1 tbsp
Instructions
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Preheat oven to 325°F. Mix softened butter, granulated sugar, and salt in a bowl until creamy. Stir in flour until just combined. Press mixture firmly into a 9-inch springform pan to create an even crust.
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Bake for 10 minutes until lightly golden. Remove from oven and let cool completely.
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While crust cools, chop white chocolate into small pieces and place in a heatproof bowl. Heat 0.5 cup of heavy cream until steaming, then pour over white chocolate. Let sit for 1 minute, then stir until smooth. Allow to cool to room temperature.
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In another bowl, whip remaining 1 cup heavy cream to soft peaks. In a separate bowl, mix mascarpone and vanilla extract until smooth.
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Gently fold mascarpone mixture into cooled white chocolate until combined. Then carefully fold in whipped cream in two additions until no streaks remain.
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Spread mousse evenly over cooled shortbread crust. Arrange fresh raspberries over the mousse, gently pressing them in slightly. Refrigerate for at least 2 hours until set.
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Before serving, sprinkle with white chocolate shavings and dust lightly with powdered sugar. Remove from springform pan by running a warm knife around the edge, then gently release the sides.
Tips & Notes
- Don't skip cooling the white chocolate mixture—if it's too warm, it will deflate the whipped cream.
- For easier slicing, dip your knife in hot water and wipe it clean between cuts.
- You can substitute frozen raspberries, but thaw and drain them first to avoid excess moisture.
- Make this cake up to 24 hours ahead for stress-free entertaining.
