Raspberry Delight – A Spring and Summer Pudding

Raspberry Delight A Summer Pudding


This raspberry dessert has it all! Light and airy sponge cake flavoured with pistachios. Crunchy chocolate disc with a raspberry gelatine on top. Sweet and creamy yogurt mousse topped off with white chocolate and raspberries. This dessert will satisfy all your cravings, and surprise you when you slice through the middle when raspberry sauce comes oozing out. Reward yourself with this mini treat!

This recipe takes about 4 to 5 hours to make. Serves 6 mini cakes.


Sponge Cake:

  • Half a cup of sugar
  • 110 grams of all purpose flour
  • 1 tsp of baking powder
  • 50 ml of water
  • 30 ml of oil
  • 2 drops of green food colouring
  • 4 egg yolks
  • 5 egg whites
  • One-eighth tsp pf cream of tartar

Raspberry Sauce:

  • 1 and three-quarter cup of frozen raspberries
  • Half a cup of powdered sugar
  • Juice of 1 orange

Yogurt Mousse:

  • 300 grams of yogurt
  • 1 and three-quarter cup of cream
  • 90 grams of sugar
  • 20 grams of gelatine powder


To make the raspberry sauce, place the raspberries, and sugar in a blender.

Blend until smooth.

Place a sieve on top of a saucepan and pour the blended raspberries.

Boil the sauce and add the orange juice.

Pour the sauce into half a sphere ice cube tray and freeze overnight

To make the sponge cake, preheat the oven to 180C.

Add the cream of tartar to the egg whites.

In a blender, add egg yolks, oil, pistachios, sugar, and water. Blend until smooth.

Transfer the mixture into a bowl and add the green colouring.

Use a sieve to mix in the flour and baking soda.

Whip egg whites with cream of tartar until you get soft peaks.

Gently fold the pistachio mixture into the egg whites.

Pour the mixture onto a baking tray and bake until the cake is firm. Use a knife to poke the cake, and if it comes up clean, it is done.

Once the cake has cooled, use a round cutter that will fit in your tin.

To make the yogurt mouse, add cream to the gelatine. Mix well and let it sit for a few minutes.

Microwave on high until it turns into a liquid.

In a bowl, whisk together the sugar, cream, and yogurt.

Gradually add the gelatine to the mixture.

To assemble, place the sponge cake at the bottom of the tin.

Add a little bit of yogurt mousse, add your chocolate crunch layer, top off with frozen raspberry mould, and then cover with yogurt mouse.

Once mousse reaches the brim of the tin, give it a shake to even it out. Freeze for an hour.

Remove from the tin, and garnish with raspberries and pistachios.

Ideas And Tips:

  • If you are not a fan of pistachios, you can use any type of nut you want, walnuts, almonds or pecans. You can also opt for crushed cookies instead of a sponge cake.
  • You can control the amount of sweetness of this dessert. You can leave out the sugar or reduce the amount.

Raspberry Inside Dessert

Intuition_Robbie Holz_Windows to the World_AnnaDempsey_April 2019

About Us

Our Bodies are temples made up of mind, body, soul and spirit. They are formed on faith, our bodies, our spirit and our souls are all part of the grand design. The great architect wants us to care for our bodies as much as he cares for us. We are privileged to be part of his Kingdom purpose, and to engage with his plan for our lives.

Popular Posts


Share on facebook
Share on twitter
Share on whatsapp

Leave a Reply

Your email address will not be published.