These Homemade Raspberry and Mascarpone Mousse Verrines are elegant little layered desserts served in glasses—perfect for when you want something light, creamy, and impressive without turning on the oven. You get tangy-sweet raspberry, silky mascarpone mousse, and a buttery cookie crumble in every spoonful.

Each verrine looks like a mini parfait: bright raspberry layer, cloud-like mascarpone cream, and a touch of crunch. They’re ideal for dinner parties, holidays, date nights, or anytime you want a dessert that tastes like it came from a fancy pâtisserie—but is actually simple to assemble at home.

Why You’ll Love These Raspberry & Mascarpone Verrines

  • No-bake & make-ahead – The fridge does the work; perfect for entertaining.
  • Light yet indulgent – Creamy mascarpone mousse with fresh, fruity raspberry.
  • Individually portioned – Served in glasses for easy, elegant presentation.
  • Flexible layers – Adjust the ratio of fruit, cream, and crunch to your taste.
  • Restaurant-style look – Pretty swirls and layers with minimal effort.

Ingredients

For the Raspberry Layer

  • 250 g (about 2 cups) fresh or frozen raspberries
  • 2–3 tbsp granulated sugar (to taste, depending on berry sweetness)
  • 1–2 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for a thicker compote)

For the Mascarpone Mousse

  • 250 g (about 1 cup) mascarpone cheese, chilled but soft
  • 240 ml (1 cup) cold heavy cream (35% fat or whipping cream)
  • 60–80 g (1/3–1/2 cup) powdered sugar (to taste)
  • 1 tsp vanilla extract
  • 1–2 tsp lemon zest (optional, for brightness)

For the Cookie Crumble

  • 80–100 g (about 3/4–1 cup) buttery cookies or biscuits, crushed
    • (e.g., shortbread, digestive biscuits, vanilla wafers, or graham crackers)
  • 2–3 tbsp melted unsalted butter

Optional Garnishes

  • Fresh raspberries
  • Lemon zest curls or mint leaves
  • A light dusting of powdered sugar

Instructions

1) Make the raspberry layer

In a small saucepan, combine raspberries, sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the berries break down and the mixture becomes juicy—about 5–7 minutes.

If you’d like a thicker compote, stir in the cornstarch slurry and simmer for another 1–2 minutes until slightly thickened.

You can leave the seeds or press the mixture through a fine mesh sieve to remove them for a smoother layer. Let cool completely before layering.

Tip: Taste and adjust sugar while it’s warm—raspberries can vary a lot in tartness.

2) Make the cookie crumble

In a bowl, mix the crushed cookies with melted butter until the crumbs look like wet sand and clump slightly when pressed.

Set aside. This will be your crunchy base or middle layer.

Tip: Don’t over-butter; you want a loose crumble, not a solid crust.

3) Whip the mascarpone mousse

In a large bowl, whisk the cold mascarpone with powdered sugar, vanilla, and lemon zest (if using) until smooth and creamy—don’t overbeat.

In a separate chilled bowl, whip the cold heavy cream to soft-medium peaks.

Gently fold the whipped cream into the mascarpone mixture in 2–3 additions until you have a light, airy mousse with no streaks.

Tip: Use a spatula and fold slowly to keep the mousse fluffy and not deflated.

4) Chill the components briefly

If you have time, chill the raspberry compote, mascarpone mousse, and cookie crumble for 20–30 minutes. Cooler components layer more neatly and hold their shape better.

5) Assemble the verrines

Choose 6–8 small glasses, jars, or verrine cups (about 150–200 ml / 5–7 oz each).

Layer as follows (or in any order you like):

  1. Base layer: Spoon 1–2 tablespoons of cookie crumble into the bottom of each glass.
  2. Mousse layer: Pipe or spoon a layer of mascarpone mousse over the crumbs.
  3. Raspberry layer: Add a spoonful or two of raspberry compote.

Repeat the layers if your glasses are tall, finishing with a swirl of mousse or a little compote on top.

Tip: For clean layers, use a piping bag or zip-top bag with the corner snipped for the mousse.

6) Chill and garnish

Cover the verrines lightly and refrigerate for at least 2 hours, or up to 24 hours, to let the flavors mingle and the mousse firm slightly.

Just before serving, top each verrine with fresh raspberries, a pinch of cookie crumbs, a mint leaf, or a sprinkle of lemon zest. Dust with powdered sugar if you like.

Serving Suggestions

  • Serve verrines straight from the fridge for the best texture.
  • Pair with espresso, coffee, or a light herbal tea.
  • Make them the final course of a dinner party—they look impressive but feel light.
  • Offer a mix of verrines (raspberry, chocolate, citrus) on a dessert tray for variety.

Cook’s Tips

  • Don’t over-whip mascarpone: It can turn grainy if beaten too aggressively. Stop as soon as it’s smooth.
  • Chill the cream and bowl: Very cold cream whips faster and more stable.
  • Balance sweetness and tang: Adjust sugar in both mousse and raspberries so they balance each other.
  • Use clear glasses: Verrines are all about visual layers—transparent cups show them off best.
  • Make ahead: These taste even better after a short rest in the fridge, so they’re ideal for prepping earlier in the day.

Variations & Add-Ins

  • Chocolate twist: Add a thin layer of melted dark chocolate or chocolate shavings between layers.
  • Nutty crunch: Mix some crushed toasted almonds, pistachios, or hazelnuts into the cookie crumble.
  • Citrus boost: Swap lemon zest for orange zest in the mousse for a softer, floral citrus note.
  • Berry mix: Use a mix of raspberries, strawberries, and blueberries instead of just raspberries.
  • Boozy version: Add 1–2 tbsp raspberry liqueur (like Chambord) or a splash of limoncello to the raspberry compote (adults only).

Storage & FAQ

  • Storage: Keep covered in the fridge for up to 2 days. The cookie layer will soften slightly but still be delicious.
  • Can I freeze them? Not recommended; mascarpone mousse can separate once thawed.
  • Can I use cream cheese instead of mascarpone? Yes, but it will be tangier and denser—beat cream cheese well to smooth it and maybe add a bit more cream.
  • No fresh raspberries? Frozen raspberries work perfectly for the compote; don’t thaw first, just cook from frozen.
  • Gluten-free option? Use gluten-free cookies for the crumble.

Homemade Raspberry and Mascarpone Mousse Verrines give you a light, creamy, and beautifully layered dessert: tangy raspberry, silky mascarpone mousse, and buttery crumbs in every spoon. They’re elegant, make-ahead friendly, and guaranteed to impress at any table.

Homemade Raspberry and Mascarpone Mousse Verrines – Elegant No-Bake Dessert

Homemade Raspberry and Mascarpone Mousse Verrines – Elegant No-Bake Dessert
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Servings: 6-8
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Elegant no-bake Raspberry and Mascarpone Mousse Verrines layered with tangy raspberry compote, light mascarpone mousse, and buttery cookie crumble. Perfect for dinner parties, holidays, or any time you want a restaurant-style dessert in individual glasses.

Homemade Raspberry and Mascarpone Mousse Verrines – Elegant No-Bake Dessert
🖨 Print Recipe📌 Pin it

Ingredients

  • Raspberry Layer:
  • 250 g (about 2 cups) raspberries (fresh or frozen)
  • 2–3 tbsp granulated sugar (to taste)
  • 1–2 tsp lemon juice
  • 1 tsp cornstarch + 1 tbsp cold water (optional, for thicker compote)
  • Mascarpone Mousse:
  • 250 g mascarpone cheese
  • 240 ml (1 cup) cold heavy cream
  • 60–80 g (1/3–1/2 cup) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tsp lemon zest (optional)
  • Cookie Crumble:
  • 80–100 g (about 3/4–1 cup) crushed buttery cookies/biscuits
  • 2–3 tbsp unsalted butter, melted
  • Optional Garnishes:
  • Fresh raspberries
  • Mint leaves or lemon zest
  • Powdered sugar for dusting

Instructions

  1. 1. Make the raspberry layer
  2. 2. In a small saucepan, combine raspberries, sugar, and lemon juice.
  3. 3. Cook over medium heat for 5–7 minutes, stirring, until berries break down and become saucy.
  4. 4. For a thicker compote, stir in cornstarch slurry and simmer 1–2 minutes more.
  5. 5. Optional: Press through a fine mesh sieve to remove seeds. Let cool completely.
  6. 6. Prepare the cookie crumble
  7. 7. In a bowl, mix crushed cookies with melted butter until evenly coated and crumbly.
  8. 8. Set aside.
  9. 9. Make the mascarpone mousse
  10. 10. In a large bowl, whisk mascarpone with powdered sugar, vanilla, and lemon zest (if using) until smooth and creamy.
  11. 11. In a separate chilled bowl, whip cold heavy cream to soft-medium peaks.
  12. 12. Gently fold the whipped cream into the mascarpone mixture in 2–3 additions, until light and well combined.
  13. 13. Chill components (optional but helpful)
  14. 14. Chill raspberry compote, mousse, and cookie crumble for 20–30 minutes for easier layering.
  15. 15. Assemble the verrines
  16. 16. Divide a spoonful or two of cookie crumble among the bottoms of 6–8 small glasses.
  17. 17. Add a layer of mascarpone mousse (pipe or spoon).
  18. 18. Spoon a layer of raspberry compote over the mousse.
  19. 19. Repeat layers if glasses are tall, finishing with mousse or a small dollop of raspberry on top.
  20. 20. Chill and garnish
  21. 21. Cover verrines and refrigerate for at least 2 hours, or up to 24 hours, to set.
  22. 22. Before serving, garnish with fresh raspberries, mint, lemon zest, and a dusting of powdered sugar if desired.

Notes

Adjust sweetness in both the raspberry layer and mousse to your liking.
For very defined layers, use a piping bag for the mousse and chill briefly between layers.
Use clear glasses so the beautiful layers are visible.
If using frozen raspberries, there’s no need to thaw—just cook a minute or two longer.

Nutrition

Calories: ~260–300
Protein: ~4–5 g
Total Fat: ~18–20 g
Carbohydrates: ~22–26 g
Fiber: ~2–3 g