Pistachio Mousse Cake with Berry Insert and Mirror Glaze – A Retro 70s-Inspired Dessert
A retro-chic pistachio mousse cake with berry mousse, almond sponge, and pistachio shortbread, finished with a glossy green glaze. Eye-catching and delicious.This pistachio mousse cake brings the spirit of the 70s straight to your dessert table – bold colors, clean shapes, and unforgettable flavors. It’s a tribute to pistachio lovers, with layers of pistachio dacquoise, a delicate berry mousse insert, and a light yet rich pistachio mousse. A crisp pistachio shortbread base supports the whole creation, which is elegantly finished with a shiny green mirror glaze and vibrant red decorative toppers. If you love pistachio desserts and creative, retro presentation, this cake is a must-try. It’s a modern pastry showpiece wrapped in nostalgic style – and packed with real flavor.
Ingredients
▫️Pistachio Dacquoise
- 100 g egg whites about 3 eggs
- 1 pinch of salt
- 30 g sugar
- 60 g powdered sugar
- 60 g finely ground green pistachios
- 10 g all-purpose flour
▫️Berry Mousse
- 180 g mixed berry purée e.g., raspberry & strawberry
- 60 g sugar
- 3 gelatin sheets 5 g total
- 140 g heavy cream
▫️Pistachio Shortbread Base
- 35 g powdered sugar
- 100 g flour Type 550 or all-purpose
- 20 g cornstarch
- 110 g butter cold
- 1 g salt
- 10 g ground pistachios
- 10 g chopped pistachios
▫️Pistachio Mousse
- 140 g whole milk
- 60 g heavy cream
- 85 g pure pistachio paste 100%
- 4 gelatin sheets 7 g total
- 170 g white chocolate melted
- 250 g whipped cream semi-whipped
▫️Mirror Glaze (no condensed milk or couverture)
- 5 gelatin sheets 8.5 g total
- 115 g milk
- 225 g cream
- 300 g sugar
- 80 g glucose syrup
- 21 g cornstarch
- Pistachio green and red food coloring
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Instructions
🔹Pistachio Dacquoise
- Preheat oven to 180°C (356°F), top and bottom heat.
- Draw two 18 cm circles on the back of baking paper and place on a tray.
- Combine ground pistachios with powdered sugar.
- Whip egg whites with salt and sugar until stiff peaks form.
- Gently fold in the pistachio mixture.
- Sift flour over the batter and fold in carefully.
- Pipe the mixture in spirals inside the circles.
- Bake for 18–20 minutes. Cool completely on a rack.
🔹Berry Mousse
- Soak gelatin in ice-cold water.
- Heat the berry purée with sugar until dissolved.
- Remove from heat and stir in drained gelatin.
- Cool to 30°C (86°F), then fold in whipped cream.
🔹Insert Assembly
- Cut two 16 cm circles from the dacquoise layers.
- Place one in a 16 cm mold (Tortaflex or springform).
- Pour in 2 cm of berry mousse and place the second dacquoise round on top.
- Pour leftover mousse into small silicone molds (Globe or Micro Stone) for garnish.
- Freeze all components until solid.
🔹Pistachio Shortbread
- Preheat oven to 180°C (356°F).
- Mix dry ingredients together, then add cold butter and knead quickly into a dough.
- Roll out 5–6 mm thick between two sheets of parchment paper.
- Chill on a baking sheet for 15 min, then peel off the top sheet.
- Bake for ~20 minutes.
- While still warm, cut a 17 cm circle using a cake ring. Let cool.
🔹Pistachio Mousse
- Soak gelatin in cold water.
- Heat milk and cream, then stir in pistachio paste and dissolve gelatin.
- Combine with melted white chocolate and cool to ~30°C (86°F).
- Fold in semi-whipped cream.
🔹Main Assembly
- Fill the Dot silicone mold about ⅔ full with pistachio mousse.
- Press the frozen insert (dacquoise + berry mousse) into the mousse.
- Cover with more mousse and place the shortbread circle on top.
- Freeze overnight.
🔹Mirror Glaze
- Soak gelatin.
- Heat milk, cream, glucose syrup, and 180 g sugar.
- Mix remaining sugar with cornstarch and stir in.
- Bring to a boil while stirring.
- Cool to 70°C (158°F), then add gelatin.
- Separate a small portion and color it red. Color the rest pistachio green.
- Blend each color separately and cool to 26°C (79°F).
- Glaze can be prepared 1 day ahead and reheated gently.
🔹Finishing
- Place a rack over a tray.
- Unmold the frozen cake and place on the rack.
- Pour green mirror glaze over the top. Tilt slightly to avoid overfilling the center.
- Once set, remove drips and transfer the cake to a plate.
- Glaze frozen red garnishes and place on top.
- Let the cake defrost in a cool place or fridge before serving.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.