Rasoberry Mousse

Rasoberry Mousse
Preparation time
10 mins
Cooking time
10 mins
2 people

Rasoberry Mousse

A simple yet elegant dessert that you can make up to a day in advance for special occasions, whether for those with special diets or not! Serve it nice and cold for the best results.


Rasoberry Mousse



  • 16 oz Fresh Raspberries
  • 3 Egg Whites – room temperature
  • 1/2 cup Granulated Sweetener
  • 1/8 tsp Cream of Tartar
  • 1/4 cup Pinot Noir Syrup


  1. Wash raspberries, set them on paper towel to dry. Reserve 12 berries for decoration.
  2. To make the mousse, beat the raspberries, egg whites, Swerve, and cream of tartar in a mixer over high for about 2-3 minutes in a mixer. Beat the mixture until it forms a stiff peak if you remove the paddle. My grandmother used a copper bowl and if you have one as well you can omit the cream of tartar. Be careful with the raw eggs and make sure they are fresh and clean eggs and that you are not allergic to them.
  3. Ladle one or two spoonfuls of Pinot Noir Syrup into the bottom of dessert serving cups and then spoon a or pipe the raspberry mixture on top.


  1. Nina said on February 28, 2016 Reply
    Hi!I was looking into this recipe because it looked very interesting and different. Unfortunately I just can't quite understand where the eggs are coming from? They are not listed as an ingredient in the recipe. Please clarify, otherwise this recipe will not be quite succesfull at it looked like from the beginning.
  2. legenrecipes said on February 28, 2016 Reply
    Hi! You are absolutely right, the eggs in the recipe should not be. The recipe I've fixed. Thank you for the comment. I hope the recipe you like.

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