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Raspberry and coconut mousse cake

Before the summer ends, let’s make the most of it and use raspberries. This time I paired them with coconut!

I grew up in a household where coconut was very important. Where my parents are from, the Comoros, you can find coconut trees everywhere. Comorians use coconut in a lot of dishes; sweet or savory.

When I used to go to Comoros for vacation, my uncle would always bring us fresh coconut for breakfast. That sounds like a dream, except that, I did not like coconut as a kid! It’s only as an adult that I started to appreciate its strong but delicate taste.

Mousse cake
  • This mousse cake
    is composed of :
  • A coconut mousse made with Italian meringue.
  • A raspberry confit will add a fruity, slightly acidic touch to this dessert.
  • a financier sponge cake. It's made with almond flour and brown butter that adds a nutty taste to it.
  • a dual-color mirror glaze! It seems fancy but it's actually just one mirror glaze divided into two equal portions, each one colored differently.

I used

Coconut milk Vanilla bean Raspberry puree



Mousse cake

Raspberry and coconut mousse cake


  • 18 cm large, 5 cm high cake ring or silicone mould
  • 16 cm large and 2 cm high (or higher) cake ring
  • 20 cm large cake pan
  • hand mixer or stand mixer
  • saucepan
  • thermometer
  • immersion blender


Raspberry confit

  • 200 g raspberries
  • 30 g sugar (1)
  • 4 g pectin
  • 10 g sugar (for pectin)
  • 1 tbsp lemon juice

Financier sponge cake

  • 50 g honey
  • 110 g butter
  • 160 g egg whites (5 eggs)
  • 50 g icing sugar
  • 50 g flour
  • 50 g almond flour

Coconut mousse

  • 400 g coconut cream
  • 10 g gelatin
  • 60 g water (for gelatin)
  • 30 g water (2)
  • 1 egg white
  • 60 g sugar
  • 200 g whipping cream

Mirror glaze

  • 13 g gelatin powder I use gelatin powder, use the same amount for sheets
  • 80 g water for gelatin
  • 130 g water (2)
  • 200 g sugar
  • 200 g glucose (or corn syrup)
  • 130 g condensed milk
  • 200 g white chocolate


Financier sponge cake

  • First, we will make brown butter. This is optional (if you don't feel like it, you can just melt the butter) but I find that brown butter adds a nice nutty flour to your sponge. Cut your butter into small pieces and put it in a saucepan. At low-medium heat, melt the butter on the stove while stirring constantly until the butter changes color and starts to get a nutty smell. Don't get too far away from your butter, otherwise, it will burn! Pour into a bowl and add the honey onto it. Honey will help the butter go down in temperature.
  • In a separate bowl, whisk together flour, almond flour, and a pinch of salt.
  • Whip your egg whites to soft peaks with icing sugar. Add them to the flour mix gently, little by little, with a spatula to make sure the whites won't deflate.
  • Add the melted butter + honey to the mix.
  • Pour in a cake pan. Bake for 15 min at 200°C (392°F) or until golden brown.
  • Let it cool down, then cut off the border to get a 16 cm large sponge cake (you can use the 16 cm ring to do it). Wrap with saran wrap and leave it in the freezer.

Raspberry confit

  • In a saucepan, add raspberries and sugar. Mix them with a hand blender and cook for 3‑5 minutes on medium heat. Add the pectin&sugar mix along with the lemon juice, and cook for 2 more minutes. Pour onto the 16 cm cake ring filmed with saran wrap. Wait until it cools down before storing it in the freezer.

Coconut mousse

  • Bloom the gelatin with water then leave in the fridge for at least 20 minutes.
  • Heat up 100 g of coconut cream to a boil and add the gelatin into it. Pour in a large bowl with the rest of the coconut cream and set aside.
  • Put your egg white into a small bowl (there should be some room for it to be whipped).
  • Heat up in a saucepan water (2) and sugar. You should bring them to a temperature of 121°C (250°F). This is very important for the texture of the mousse, and also because it will cook the egg white.
  • While your sugar and water are heating up, start whipping your egg white with your hand mixer until it gets foamy.
  • While whisking with the hand mixer, pour the sugar+water mix into the egg white. Keep whisking until you get a meringue.
  • Whip your whipping cream to soft peaks.
  • Add your meringue to the coconut cream mixture, followed by whipped cream.

Cake assembly

  • Use your 18 cm large cake ring or silicon mould (if you use a cake ring then wrap the bottom of it with saran wrap).
  • In the middle, put the financier sponge.
  • Pour just enough coconut mousse in the mold up to 1 cm above the sponge.
  • Add the raspberry confit.
  • Add mousse until the top of the cake ring.
  • Leave in the freezer for at least 6 hours.

Mirror glaze

  • If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min.
  • Put water (2), sugar and glucose to heat until it boils to103°C (217°F). This is very important to reach that temperature, you NEED a thermometer.
  • Pour in a bowl with melted white chocolate, add gelatin, then condensed milk. You can also add the food color powder of your choice at this point. Mix with an immersion blender. Put a saran wrap on it and keep it in the fridge until use.

Glazing the cake

  • Heat up your mirror glaze to 35°C (95°F). Mix with an immersion blender to make sure it is smooth.
  • Separate your glaze into two containers. In one container, use red food coloring, in the other one use white food coloring.
  • Pour the white mirror glaze on the side of the container with the red mirror glaze.
  • Pour the red and white mirror glaze on the frozen cake.
  • Place your cake in the fridge to thaw for at least 8h.


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