Decadent Strawberry and Pistachio Mousse Cake with Multi-Colored Mirror Glaze: A Showstopping Dessert
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Prepare to be enchanted by this truly exquisite strawberry and pistachio mousse cake, a dessert that promises to be both visually stunning and incredibly delicious. This isn’t just a cake; it’s a meticulously crafted culinary experience, designed to impress and delight with every single bite. The pairing of sweet, juicy strawberries and rich, earthy pistachios is a classic combination that creates a harmonious blend of flavors, making this cake a perfect centerpiece for any special occasion or celebration.
Each layer of this magnificent mousse cake plays a crucial role in its overall appeal. We start with a delicate white chocolate pistachio disc, adding a satisfying crunch and a subtle sweetness that perfectly complements the nutty flavor. This is followed by a super soft, moist, and wonderfully tender gluten-free pistachio Mazarin cake, offering a dense yet airy texture that melts in your mouth. Finally, a light and refreshing strawberry mousse crowns the creation, providing a burst of fresh fruitiness that balances the richness of the other components. Together, these layers create a symphony of textures and tastes that are utterly irresistible.
What truly elevates this strawberry and pistachio mousse cake to a showstopper status is its breathtaking multi-colored mirror glaze finish. This glossy, reflective coating adds a touch of modern elegance and a vibrant pop of color that is simply mesmerizing. While it might look complex, creating this stunning mirror glaze is actually more straightforward than you might imagine. With a few simple tools, including a blow dryer with a cold setting, you can achieve professional-looking results right in your own kitchen. The detailed instructions in the recipe will guide you through each step, ensuring a spectacular outcome.
This recipe is perfect for those who enjoy a challenge and want to create a truly memorable dessert. It combines classic baking techniques with modern patisserie artistry, resulting in a cake that is as much a work of art as it is a treat for the palate. The gluten-free nature of the Mazarin cake also makes it accessible to more guests, ensuring everyone can enjoy a slice of this delightful creation.
If you’re a fan of elegant mousse cakes, you’ll love exploring other delectable options like our Chocolate Coffee and Caramel Tart, the indulgent Brownie and Nutella Mousse Cake, and the classic Chocolate and Caramel Mousse Cake. Each offers a unique flavor profile and the same beautiful presentation.
Crafting the Perfect Pistachio Mazarin Cake: Step-by-Step Guide
For the comprehensive recipe details, please refer to the recipe card located further down this page.
The foundation of our exquisite mousse cake is the pistachio Mazarin cake, a wonderfully moist and flavorful gluten-free sponge that provides a perfect base. To begin, ensure your oven is preheated to 180ºC (350ºF) for conventional baking. Proper oven temperature is crucial for an even bake.
Next, prepare your 16cm silicone mold or cake tin. If using a cake tin, line the bottom with parchment paper to prevent sticking and ensure easy removal. This small step makes a big difference in the final presentation of your cake layer.
In a separate bowl, combine your dry ingredients: the finely blended pistachio flour, baking powder, and a pinch of salt. Sieve them together to remove any lumps and ensure a light, even texture. Set this mixture aside for later incorporation.
For the wet ingredients, roughly grate the marzipan into a mixing bowl. This helps it combine more easily with the butter and granulated sugar. Add the room-temperature butter and granulated sugar to the marzipan. Using a hand mixer or stand mixer, beat these ingredients together on medium speed for 1-2 minutes until the mixture becomes light, fluffy, and well-creamed. This creaming process incorporates air, contributing to the cake’s tender crumb.
Crack an egg into the mixture and mix it in on low speed until it is just combined. Avoid overmixing once the egg is added, as this can toughen the cake. Follow by adding the sieved pistachio flour mixture and continue to mix on low speed until no streaks of flour remain.
Finally, with the mixer still on low speed, gently pour in the milk and mix until it is just incorporated. The goal is to combine the ingredients without developing too much gluten, which is why low speed and minimal mixing are recommended.
Carefully pour the prepared batter into your 16cm silicone mold or lined cake tin. Bake for 10-15 minutes. Keep in mind that metal tins can bake faster than silicone, so if you’re using a metal tin, check for doneness a few minutes earlier. The cake is ready when a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool on a wire rack within the mold. This prevents it from becoming soggy. Once it’s cool enough to handle, gently remove it from the silicone mold and let it cool completely on the cooling rack. A fully cooled cake is essential for the next steps of assembly.
Creating the Pistachio White Chocolate Disc: A Layer of Delight
The pistachio white chocolate disc adds a fantastic textural contrast and an extra layer of nutty flavor to our mousse cake. This step is relatively quick but requires precision.
First, blend your pistachios into a fine, sand-like texture. This can be done in a food processor or a high-speed blender. The finer the texture, the smoother the disc will be.
Next, temper your white chocolate. Tempering chocolate ensures a smooth, glossy finish and prevents blooming (white streaks forming on the surface). While a full tempering process can be intricate, for this recipe, you can use a simplified method: melt ¾ of your white chocolate gently over a double boiler or in the microwave (stirring frequently). Once melted, remove from heat and stir in the remaining ¼ of chopped chocolate until fully melted and smooth. This “seed” method helps to bring the chocolate to the correct working temperature and crystal structure. Once tempered, gently stir in the blended pistachios until well combined.
Pour the pistachio white chocolate mixture into a 16 cm silicone mold and carefully spread it out evenly to form a smooth disc. This mold should be the same size as your Mazarin cake layer for a perfect fit.
Allow the disc to almost set at room temperature, then carefully place your cooled pistachio Mazarin cake on top of the chocolate disc. Ensure it’s centered. Immediately transfer it to the freezer to set completely for at least 1 hour. This freezing step is vital for the stability of your cake during assembly.
Whipping Up the Luscious Strawberry Mousse: The Heart of the Cake
The strawberry mousse is the light, airy, and refreshing core of this dessert, offering a vibrant contrast to the rich pistachio layers. Achieving the perfect texture is key.
Begin by blooming your gelatin sheets in a bowl of cold water. This softens them and prepares them to dissolve smoothly into the warm strawberry purée. Allow them to soak for about 5-10 minutes until pliable.
In a small saucepan, combine the fresh or frozen strawberries, granulated sugar, fragrant vanilla bean paste, and fresh lemon juice. Heat this mixture over medium heat, stirring occasionally, until it reaches a slight boil. Once it starts bubbling gently, reduce the heat to low, cover the pot with a lid, and let it simmer for about 8 minutes. This process allows the strawberries to break down and release their full flavor.
Remove the pot from the heat. Carefully sieve the cooked strawberry mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract all the delicious purée. This removes any skin or seeds, resulting in a silky-smooth mousse. Immediately squeeze out any excess water from the bloomed gelatin sheets and stir them quickly into the warm strawberry purée until they are completely dissolved and the mixture is smooth. Set the purée aside on the counter to cool. It’s crucial for the purée to reach a specific temperature (between 29-30ºC / 84-86ºF) before combining with other ingredients, as this ensures the mousse sets correctly without becoming grainy or separating.
Once the strawberry purée has cooled to the target temperature, add it to the Greek yogurt in three gradual parts. Gently fold the ingredients together using a rubber spatula until the mixture is smooth and evenly combined. The Greek yogurt adds a delightful tang and creamy texture to the mousse.
In a separate bowl, whip the heavy cream until it forms soft peaks. Be careful not to over-whip, as this can result in a grainy texture. With your rubber spatula, carefully fold the whipped cream into the Greek yogurt and strawberry mixture in three separate additions. Use a gentle folding motion to incorporate the cream without deflating the air you’ve just whipped in. This ensures your mousse remains light and airy.
Prepare your 18 cm eclipse silicone mold. Since this cake will be taller than the mold itself, place a cake collar (acetate strip) around the inside edge of the mold to extend its height. This provides the necessary support for the mousse. For easier handling, place a small cutting board or tray under the silicone mold before filling it, as this will allow you to move the mousse into the freezer more easily. Pour the delicate strawberry mousse into the prepared mold. Gently tap the mold a few times on the counter to release any hidden air bubbles, ensuring a smooth finish.
Now, retrieve your frozen pistachio Mazarin cake with the white chocolate disc from the freezer. Carefully place this cake layer upside down into the center of the strawberry mousse, with the Mazarin cake facing down into the mousse. This ensures the cake is perfectly encapsulated by the mousse.
Gently transfer the entire mousse cake assembly into the freezer. It needs to set for a minimum of 6 hours, or ideally, overnight, to become firm enough for the mirror glaze application.
Mastering the Mirror Glaze: The Dazzling Final Touch
The mirror glaze is what transforms this delicious cake into a visual masterpiece. This reflective coating requires careful preparation and quick execution for a flawless finish.
Start by finely chopping your white chocolate into small pieces and place it in a tall, cylinder-shaped container, such as a jug or a deep bowl. This shape helps minimize air bubbles during blending.
Simultaneously, bloom your gelatin sheets in cold water, allowing them to soften and become pliable. This will ensure they dissolve smoothly later.
In a small saucepan, combine water, granulated sugar, and condensed milk. Stir this mixture together and bring it to a boil over medium heat. Once boiling, remove it from the heat. Squeeze the excess water from the bloomed gelatin sheets and stir them into the hot liquid until completely dissolved.
Pour the hot gelatin mixture into the jug containing the chopped white chocolate. Hold the jug at an angle and pour the liquid down the edge to prevent creating unnecessary air bubbles. Let it rest for 1 minute to allow the chocolate to melt. Then, holding the jug at an angle again, slowly lower an immersion blender into the glaze. Keep the blender head fully submerged and avoid lifting it out of the liquid while blending to prevent introducing more air. Blend until the glaze is completely smooth and emulsified.
Cover the surface of the glaze with a piece of cling film, ensuring the film touches the glaze directly to prevent a skin from forming. Allow the glaze to cool to approximately 35ºC (95ºF). This precise temperature is critical for achieving the perfect pourable consistency and mirror-like shine.
While the glaze cools, prepare your glazing station. Line a baking tray with cling film to catch any drips, making cleanup easier. Place an overturned cup or a small wire rack on the tray; this is where your frozen mousse cake will sit for glazing.
Once the glaze has reached the correct temperature, you’ll need to work swiftly. Pour a small portion of the glaze into a separate cup, leaving the majority in the jug. Add white gel food coloring to the smaller cup of glaze and burgundy gel food coloring to the main jug of glaze. Stir each color thoroughly and gently to ensure no air bubbles are introduced.
Carefully take your mousse cake out of the freezer and gently remove it from its silicone mold. Place the perfectly frozen cake onto the overturned cup on your prepared baking tray.
Begin by pouring the burgundy mirror glaze evenly all over the cake, ensuring full coverage. Immediately after, drizzle some of the white glaze over the burgundy. Now comes the fun part: grab your blow dryer, set it to the cold air setting, and gently blow on the glaze to create beautiful, swirling patterns and movement. Let the excess glaze drip off the cake. Allow it to drip for a few minutes until it stops.
Once the glaze has set on the cake, use a sharp knife to carefully remove any mirror glaze droplets that are hanging from the bottom edge of the cake. To transfer, gently slide two offset spatulas under the base of the cake, lift it off the cup, and carefully move it to your serving dish. Place the finished cake in the refrigerator to defrost for 4-5 hours before serving. This gradual defrosting ensures the mousse retains its perfect texture.
Storage & Serving Tips
To maintain its freshness and delicate texture, store your strawberry and pistachio mousse cake in the fridge within an airtight container. This will protect it from drying out and absorbing other odors. For the best flavor and texture, it is recommended to enjoy this exquisite dessert within 2-3 days of preparation. Allow it to come to a slightly cooler room temperature for about 15-20 minutes before serving to enhance the mousse’s creaminess and flavor profile.
Other Mousse Cake Recipes To Try
If you loved creating this stunning mousse cake, be sure to explore more of our delightful recipes to expand your dessert repertoire:
- Chocolate Mousse Cake
- Strawberry and Pistachio Mousse Cake
- Peanut Butter Dark Chocolate Mousse Cake
- Raspberry and Rhubarb Mousse Layer Cake
We genuinely hope you enjoyed baking and tasting this incredible recipe! If you adored this creation, please make sure to leave a STAR REVIEW to share your experience with others. Don’t forget to tag us on Instagram @juliemarieeats when you share your delicious results. For even more inspiration and delightful dessert ideas, be sure to follow us on Pinterest.
Strawberry and Pistachio Mousse Cake
Pin Recipe
Equipment
- 16 cm silicone mold
- 18 cm eclipse silicone mold
- Hand Mixer or Stand Mixer
- Rubber Spatula
- Immersion Blender (Hand Blender)
- Blow Dryer with Cold Setting
Ingredients
PISTACHIO MAZARIN CAKE
- 40 g granulated sugar
- 50 g marzipan
- 40 g unsalted butter room temperature
- 1 large egg room temperature
- 20 g finely ground pistachios blended into flour
- ¼ teaspoon baking powder
- pinch salt
- 1 ½ teaspoons whole milk
PISTACHIO WHITE CHOCOLATE DISC
- 35 g finely blended pistachios sand-like texture
- 80 g good quality white chocolate tempered
STRAWBERRY MOUSSE
- 3 gelatin sheets gold strength if possible
- 150 g fresh or frozen strawberries hulled and quartered
- 80 g granulated sugar
- 1 lemon juice only
- ½ teaspoon vanilla bean paste
- 75 g plain Greek yogurt full-fat recommended
- 200 g heavy cream cold, for whipping
MIRROR GLAZE
- 3 gelatin sheets gold strength if possible
- 62 g water
- 50 g granulated sugar
- 100 g sweetened condensed milk
- 100 g white chocolate chopped
- White and burgundy gel food coloring as needed for desired color intensity
Instructions
PISTACHIO MAZARIN CAKE
- Preheat your conventional oven to 180ºC (350ºF).
- Prepare a 16cm silicone mold or a regular cake tin by lining the bottom with parchment paper.
- In a bowl, sieve together the finely blended pistachio flour, baking powder, and a pinch of salt. Mix well and set aside.
- Roughly grate the marzipan into a separate bowl. Add the room temperature butter and granulated sugar. Using a hand mixer or stand mixer, beat these ingredients together on medium speed for 1-2 minutes until the mixture is light and fluffy.
- Add the egg to the creamed mixture and mix on low speed until just combined.
- Gradually add the sieved pistachio flour mixture and continue to mix on low speed until combined, being careful not to overmix.
- Maintain low speed and pour in the milk, mixing until just incorporated into the batter.
- Pour the prepared batter into your silicone mold or lined cake tin. Bake for 10-15 minutes. If baking in a metal tin, check a few minutes earlier as baking times can vary. The cake is done when a skewer comes out clean.
- Allow the cake to cool down on a cooling rack within its mold. Once it’s cool enough to handle, remove it from the mold and let it cool completely on the rack.
PISTACHIO WHITE CHOCOLATE DISC
- Blend the pistachios until they reach a fine, sand-like texture. Temper the white chocolate (melt ¾, then stir in remaining ¼ until smooth) and then stir in the finely blended pistachios.
- Pour the mixture into a 16 cm silicone mold and spread it out evenly to form a disc.
- Let the chocolate disc almost set at room temperature. Then, carefully place the cooled pistachio Mazarin cake on top of the disc. Transfer the combined layers to the freezer to set completely for 1 hour.
STRAWBERRY MOUSSE
- Begin by blooming the gelatin sheets in a bowl of cold water until softened, about 5-10 minutes.
- In a small pot, combine the strawberries, granulated sugar, vanilla bean paste, and lemon juice. Cook over medium heat until it comes to a slight boil. Reduce heat to low, cover with a lid, and simmer for 8 minutes. Remove from heat and pass the purée through a fine-mesh sieve into a bowl to remove skins and kernels.
- Squeeze out the excess water from the bloomed gelatin and quickly stir it into the warm strawberry purée until fully dissolved and smooth. Allow the purée to cool on the counter until it reaches a temperature between 29-30ºC (84-86ºF).
- Once the strawberry purée is at the correct temperature, add it to the Greek yogurt in three parts, gently folding with a rubber spatula until smooth and evenly combined.
- Whip the heavy cream until soft peaks form. Using a rubber spatula, gently fold the whipped cream into the strawberry and Greek yogurt mixture in three additions, ensuring the mousse remains light and airy. Prepare your 18 cm eclipse silicone mold by placing a cake collar around its edge to add height. Place a small board underneath the mold to facilitate moving it to the freezer. Pour the mousse into the mold and gently tap it on the counter a few times to release any hidden air bubbles.
- Take the pistachio cake with the white chocolate disc out of the freezer. Place it upside down (Mazarin cake facing into the mousse) into the center of the strawberry mousse.
- Gently transfer the entire mousse cake assembly into the freezer for a minimum of 6 hours, or ideally, overnight, until fully set.
MIRROR GLAZE
- Chop the white chocolate into smaller pieces and place it in a tall, cylinder-shaped container (e.g., a jug or a deep bowl).
- Bloom the gelatin sheets in cold water until soft and pliable.
- Meanwhile, in a small pot, stir together the water, granulated sugar, and sweetened condensed milk. Bring to a boil. Remove from heat, squeeze excess water from gelatin sheets, and stir them into the hot liquid until dissolved.
- Pour the hot liquid over the chopped white chocolate in the jug. Hold the jug at an angle and pour down the edge to avoid air bubbles. Let it sit for 1 minute. Slowly lower an immersion blender into the jug (keeping it submerged) and blend until the glaze is smooth and emulsified, again avoiding air bubbles.
- Cover the surface of the glaze with cling film, ensuring it touches the glaze to prevent a skin from forming. Allow the glaze to cool until it reaches a temperature of approximately 35ºC (95ºF).
- Prepare your glazing station: line a baking tray with cling film and place an overturned cup or small wire rack in the center for the cake to sit on.
- Once the glaze is at the right temperature, work quickly. Pour a small amount of glaze into a separate cup (for white), leaving most in the jug (for burgundy). Add white gel color to the cup and burgundy gel color to the jug. Stir each gently until colors are vibrant and streak-free.
- Carefully remove the fully frozen mousse cake from the freezer and its mold. Place it on the overturned cup.
- Pour the burgundy mirror glaze evenly over the entire cake for full coverage. Immediately drizzle some of the white glaze over the burgundy. Using a blow dryer set to cold air, gently blow on the glaze to create swirls and movement. Allow excess glaze to drip off completely.
- Once the glaze has set, use a sharp knife to carefully remove any glaze droplets hanging from the bottom of the cake. Using two offset spatulas, gently lift the cake from the cup and transfer it to your serving dish. Place it in the fridge to defrost for 4-5 hours before serving.