Entremet Framboise (Raspberry Mousse Cake)

In French pâtisserie, an entremet framboise is a refined chilled mousse cake, usually defined by clean layers, a neat set and a bright fruit finish. Here, a soft almond sponge forms the base for a light raspberry mousse made with coulis, whipped double cream and gelatine, giving the cake a smooth, sliceable texture without feeling heavy. The flavour is fresh and gently sweet, with the richness of cream lifted by the sharpness of raspberry. Finished with firm fresh berries just before serving, it works well as a make-ahead dessert for occasions where a polished but not overly elaborate cake is wanted.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style French patisserie
Cooking style Make-ahead friendly
Time commitment Make-ahead friendly

Why this recipe works

  • Light layers: The almond sponge gives the cake structure while the raspberry mousse stays soft, airy, and cleanly sliceable.
  • Fresh fruit balance: Raspberry coulis brings enough acidity to cut through the richness of the double cream.
  • Designed to chill: The mousse needs time to set, making this dessert well suited to preparing several hours before serving.

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Timing notes

  • Cool the sponge fully: The sponge should be completely cool before the mousse is added, otherwise the cream mixture can soften and lose volume.
  • Allow a full set: Chill until the centre no longer wobbles when gently nudged; this gives the gelatine time to stabilise the mousse.

Texture tips

  • Keep the sponge airy: Fold the ground almonds gently into the ribboned egg mixture so the base stays light rather than dense.
  • Avoid grainy mousse: Let the raspberry and gelatine mixture cool to room temperature before folding it into the whipped cream.
  • Fold in stages: Adding the raspberry mixture in two additions helps keep the mousse evenly pink and smooth.

Common mistakes

  • Over-whipping the cream: Whip only to soft peaks; very stiff cream is harder to fold and can make the mousse feel heavy.
  • Adding warm coulis: If the coulis is still warm, it can deflate the cream or cause the mousse to set unevenly.
  • Adding berries too early: Fresh raspberries are best added just before serving so they stay bright and firm.

Make-ahead tips

  • Make it ahead: The cake can be assembled and chilled in advance, then finished with fresh raspberries shortly before serving.
  • Serve well chilled: Keep the entremet covered in the fridge until ready to slice for the neatest texture.
  • Best within two days: The mousse keeps well in the fridge, but the fresh fruit topping looks and tastes best when added at the last moment.

Equipment you'll need

Mixing bowl Oven Saucepan Springform pan Whisk
Ingredients

Almond sponge

Raspberry mousse and finish

Instructions
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  1. Heat the oven to 170°C (340°F). Grease a 20 cm springform tin and line the base with baking paper.
  2. Make the sponge: whisk the eggs with the caster sugar, vanilla extract and fine sea salt until very pale, thick and ribboning. Fold in the ground almonds gently, keeping as much air in the mixture as you can.
  3. Scrape the batter into the tin and level the top. Bake for 18 to 22 minutes, until lightly golden and the centre springs back when pressed.
  4. Cool the sponge in the tin for 10 minutes, then release the ring and let the sponge cool completely. Once cool, re-attach the ring around the sponge to use as the mould for the mousse.
  5. Soak the gelatin sheets in cold water until softened. Warm about a third of the raspberry coulis in a small saucepan just until steaming, then take off the heat.
  6. Squeeze excess water from the gelatin, then stir it into the warm coulis until fully dissolved. Stir in the remaining coulis and leave to cool to room temperature, so it is fluid but not warm.
  7. Whip the double cream to soft peaks. Fold the cooled raspberry mixture into the cream in two additions until evenly pink and smooth.
  8. Pour the mousse over the sponge and smooth the top. Chill until fully set, at least 3 hours, or until the centre no longer wobbles when gently nudged.
  9. To serve, remove the ring and transfer the cake to a serving plate. Pile the fresh raspberries on top just before slicing.

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Recipe notes

Tips

  • For the lightest sponge, whisk the eggs and sugar until the mixture leaves a clear ribbon on the surface for a few seconds before sinking back in.
  • Let the raspberry and gelatin mixture cool to room temperature before folding into the cream, otherwise the mousse can turn grainy or start to set in streaks.
  • If serving pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs where available.

Substitutions

  • Replace Raspberry coulis with Raspberry purée for a slightly thicker, more intense fruit flavour.
  • Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla note.

Storage

  • Refrigerate up to 2 days
  • Keep covered in the fridge and add the fresh raspberries just before serving. For the cleanest slices, cut with a warm, dry knife.

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Entremet Framboise (Raspberry Mousse Cake)
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Recipe overview

  • Servings: 8 servings
  • Total time: 4h 15min (55min active)
  • Difficulty: Medium
  • Cuisine: French
  • Allergens:
    Almonds Eggs Milk
Kid friendly
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Equipment you'll need

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Caster sugar

1 cup ≈ 200 g
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Double cream

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Ground almonds

1 cup ≈ 95 g
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Vanilla extract

1 cup ≈ 240 ml
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