Dreamy Strawberry Pistachio Mousse Cake Recipe for Sweet Bliss

Decadent desserts sometimes surprise us with unexpected flavor combinations that dance on the palate.

This strawberry pistachio mousse cake blends creamy textures with vibrant fruity and nutty notes.

Delicate layers promise a sophisticated treat that feels both elegant and indulgent.

Rich pistachios provide a subtle crunch against smooth strawberry mousse, creating a harmonious balance of flavors.

Each slice offers a delightful contrast of colors and tastes that will impress even discerning dessert enthusiasts.

The recipe transforms simple ingredients into an extraordinary culinary experience.

You’ll fall in love with every luxurious bite of this stunning cake that celebrates summer’s sweetest moments.

FAQs

• Is this dessert difficult to make?

This recipe requires advanced baking skills and multiple steps. It’s recommended for experienced bakers who enjoy complex dessert techniques and have patience for multi-stage preparation.

• What special equipment do I need?

You’ll need a silicone mold, immersion blender, hairdryer for glaze effect, digital thermometer for precise temperature control, and a stand or hand mixer for whipping cream and creating mousse.

• Can I substitute ingredients if I don't have exact ones?

For pistachio flour, you can grind pistachios finely. Replace Greek yogurt with regular thick yogurt. Use vanilla extract instead of vanilla paste. White chocolate can be substituted with another neutral-colored chocolate.

Why Strawberry Pistachio Mousse Cake Is Special

• Tropical Taste Adventure: Dive into a delightful fusion of Hawaiian-inspired flavors that transport your taste buds to a sunny paradise with every bite.
• Super Simple Preparation: Create this mouthwatering bread with minimal cooking skills, combining ingredients easily and enjoying a stress-free baking experience.
• Nutrient-Packed Goodness: Packed with wholesome ingredients like ripe bananas, pineapple, and optional nuts, this bread offers a nutritious treat that satisfies sweet cravings.
• Versatile Crowd-Pleaser: Perfect for breakfast, snacking, potlucks, or gifting, this bread appeals to all ages and brings a touch of tropical excitement to any occasion.

Ingredients Used in Strawberry Pistachio Cake

Cake Components:

• Pistachio Flour: A finely ground ingredient that provides a rich nutty flavor and tender texture to the cake base.
• Marzipan: A sweet almond paste that adds richness and moisture to the pistachio cake.
• Butter: Contributes to the cake's soft and smooth consistency.
• Sugar: Provides sweetness and helps with caramelization during baking.
• Egg: Binds the ingredients and adds structure to the cake.
• Milk: Enhances the cake's moisture and tenderness.

• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Salt: Balances and enhances the overall flavor profile.

• White Chocolate: Creates a smooth base for the pistachio disc and provides a creamy texture.
• Pistachios: Adds a crunchy texture and nutty flavor to the white chocolate disc.

• Strawberries: Provides the primary fruity flavor and vibrant color for the mousse.
• Gelatin Sheets: Helps stabilize and set the mousse.
• Greek Yogurt: Adds tanginess and creamy consistency to the mousse.
• Heavy Cream: Creates a light and airy texture when whipped.
• Sugar: Sweetens the strawberry puree.
• Lemon Juice: Balances the sweetness and brightens the strawberry flavor.
• Vanilla Paste: Enhances the overall flavor complexity.

• White Chocolate: Forms the base of the mirror glaze.
• Water: Helps create the right consistency for the glaze.
• Condensed Milk: Adds sweetness and glossy appearance.
• Cocoa Powder: Provides depth of color and subtle chocolate flavor.
• Gel Colors: Creates the decorative.

Steps to Create Strawberry Pistachio Mousse Cake

Step 1: Whip Up Pistachio Mazarin Base

Crank your oven to a toasty 180C. Grab a silicone mold and line it with parchment paper.

Mix pistachio flour, baking powder, and salt in one bowl. In another bowl, cream together marzipan, butter, and sugar until smooth.

Crack in an egg and blend thoroughly. Slowly fold in the flour mixture, then splash in some milk.

Pour the batter into the mold and bake until it turns a gorgeous golden brown, about 10-15 minutes. Let the cake cool completely.

Step 2: Craft Pistachio White Chocolate Disc

Pulverize pistachios into a fine powder. Carefully temper white chocolate and stir in the ground pistachios.

Pour the mixture into a 16 cm silicone mold and let it partially set in the fridge. Gently place the cooled pistachio cake on top of the disc, then freeze for an hour.

Step 3: Create Vibrant Strawberry Mousse

• Fresh strawberries
• Sugar
• Lemon juice
• Vanilla paste

Cook over medium heat until it bubbles slightly.

Simmer with a lid for 8 minutes. Strain the puree and squeeze out excess water from gelatin, then mix into the puree.

Cool the mixture to 29-30C. Fold in Greek yogurt in three gentle additions.

Whip heavy cream to soft peaks and fold into the strawberry-yogurt mixture in three parts. Pour into an 18 cm silicone mold.

Place the frozen pistachio cake upside down in the center. Freeze for at least 6 hours.

Step 4: Design Marbled Mirror Glaze

Chop white chocolate. Bloom gelatin in cold water.

• Water
• Sugar
• Condensed milk
• Cocoa powder

Bring to a boil, add gelatin sheets, and blend with an immersion blender. Cool to 35C.

Prepare a tray with cling film and a cup. Add white and burgundy gel colors to separate glaze portions.

Place the frozen cake on the cup. Pour burgundy glaze first, then white glaze.

Use a hairdryer to create a marbled effect. Let excess glaze drip off.

Transfer to a serving dish. Refrigerate 4-5 hours before serving.

Notes for Making Strawberry Pistachio Cake

• Use a kitchen scale for accurate ingredient measurements, especially for the delicate mousse and cake components.
• Work with white chocolate at the right temperature to ensure a smooth, glossy finish for the pistachio disc.
• Freezing layers helps create clean, defined edges and makes assembly and glazing much easier.
• Always strain fruit purees to remove seeds and create a silky-smooth texture in the strawberry mousse.
• Use a digital thermometer to achieve the perfect glaze consistency and prevent breaking or cloudiness.

Mousse Cake Styles for Strawberry Pistachio Fans

• Dairy-Free Delight: Replace Greek yogurt with coconut yogurt and use coconut cream instead of heavy cream. Swap white chocolate for dairy-free white chocolate alternative.
• Nut-Free Version: Substitute pistachio flour with almond flour or ground sunflower seeds. Use white chocolate disc without pistachios and skip nut-based ingredients.
• Vegan Adaptation: Use plant-based marzipan, replace eggs with flax eggs, and choose vegan white chocolate. Swap dairy ingredients with coconut-based alternatives and use agar-agar instead of gelatin.
• Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia. Use sugar-free white chocolate and reduce sugar content in strawberry puree while maintaining flavor intensity.

Sips and Sweets for Pistachio Mousse Cake

• Decadent Drink Pairing: Match the cake's creamy strawberry and pistachio notes with a chilled rosé champagne, enhancing the dessert's delicate fruity undertones and complementing its luxurious texture.
• Sweet Wine Symphony: Serve a late-harvest Moscato d'Asti, whose light effervescence and subtle sweetness will beautifully balance the cake's rich white chocolate and tangy strawberry flavors.
• Espresso Elegance: Accompany the dessert with a smooth, single-origin espresso from Ethiopia, providing a robust contrast to the mousse cake's delicate sweetness and cutting through its creamy consistency.
• Herbal Refreshment: Offer a chilled lavender-infused iced tea, which will provide a refreshing herbal note that harmonizes with the cake's nutty pistachio base and bright strawberry elements.

How to Store Pistachio Mousse Cake Fresh

• Wrap the cake tightly in plastic wrap or place in an airtight container. Keep chilled for up to 3-4 days to maintain freshness and prevent flavor absorption from other foods.
• Slice the cake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month without compromising taste or texture.
• Transfer frozen cake slices to the refrigerator and let them defrost slowly for 4-6 hours. Avoid room temperature thawing to prevent moisture loss and maintain the delicate mousse structure.

Strawberry Pistachio Mousse Cake Recipe

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4.8 from 31 reviews

• Total Time: 1 hour 8 minutes
• Yield: 4 1x

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Description

Sweet dreams converge in this strawberry pistachio mousse cake, blending delicate French pastry techniques with Mediterranean flavor profiles. Silky layers of creamy pistachio mousse and fresh strawberry compote invite you to savor each luxurious bite of culinary artistry.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 50 grams marzipan
• 1 egg, room temperature
• 40 grams butter, room temperature
• 20 grams unsalted pistachio flour

Sweeteners and Binding Agents:

• 40 grams granulated sugar
• 1 1/2 teaspoons milk

Leavening and Seasoning:

• 1/4 teaspoon baking powder
• Pinch of salt

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Instructions

1. Prepare pistachio mazarin cake by mixing pistachio flour, baking powder, and salt in one bowl. In another bowl, cream marzipan, butter, and sugar together.
2. Incorporate egg into marzipan mixture, then gradually fold in flour mixture. Add milk and blend until smooth.
3. Transfer batter to a 16 cm silicone mold lined with parchment paper. Bake at 180°C for 10-15 minutes until golden brown. Cool completely.
4. Create pistachio white chocolate disc by grinding pistachios into fine powder. Temper white chocolate and fold in pistachio powder.
5. Pour chocolate mixture into 16 cm silicone mold, allowing partial setting in refrigerator. Place cooled cake on top and freeze for 1 hour.
6. Prepare strawberry mousse by blooming gelatin in cold water. Combine strawberries, sugar, lemon juice, and vanilla paste in a pot.
7. Cook strawberry mixture over medium heat until slightly boiling, then simmer for 8 minutes. Strain puree and incorporate gelatin.
8. Cool strawberry mixture to 29-30°C, then gradually fold in Greek yogurt in three stages.
9. Whip heavy cream to soft peaks and gently fold into strawberry-yogurt mixture in three portions.
10. Pour mousse into 18 cm silicone mold, positioning frozen pistachio cake upside down in center. Freeze for 6 hours.
11. For mirror glaze, chop white chocolate and bloom gelatin. Combine water, sugar, condensed milk, and cocoa powder in saucepan.
12. Bring mixture to boil, add gelatin, and blend with immersion blender. Cool glaze to 35°C.
13. Prepare tray with cling film and cup. Add white and burgundy gel colors to separate glaze portions.
14. Place frozen cake on cup and pour burgundy glaze, followed by white glaze. Use hairdryer to create marbled effect.
15. Allow excess glaze to drip off, transfer cake to serving dish. Refrigerate 4-5 hours before serving.

Notes

• Swap pistachios with almonds or hazelnuts for a different nutty flavor profile if you’re allergic or want variety.
• Ensure all ingredients are at room temperature for smoother blending and better cake texture.
• Use fresh, ripe strawberries for intense natural sweetness and vibrant color in the mousse.
• Freeze cake components completely to achieve clean, precise layers and easier glazing process.

• Prep Time: 1 hour
• Cook Time: 8 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 210 kcal
• Sugar: 15 g
• Sodium: 50 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 55 mg