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Herringbone Layered Mousse Cups

Herrinbone layered mousse cups in three different flavours: cookies and cream, raspberries and cream and nutella cookie butter.


  • Mousse
  • 3 tbsp powdered gelatin + 5 tbsp cold water
  • 500g Philadelphia cream cheese, room temp
  • 1 litre thickened cream, warm
  • 1 tbsp vanilla bean paste
  • ½ cup powdered sugar
  • ½ cup frozen raspberries
  • ½ cup oreos, crushed
  • ½ cup Nutella
  • ½ cup cookie butter
  • Whipped cream
  • 300ml whipped cream
  • 1 tsp vanilla bean paste
  • Decorations
  • Handful of fresh raspberries
  • Couple sprigs of fresh mint
  • 2 Oreos
  • Chocolate sauce to drizzle
  • Cookie butter, warm, to drizzle


  1. Mousse
  2. Begin by adding the gelatin and to a small mixing bowl along with the water. Mix using a fork. Set aside for 5 minutes to set before microwaving for 30 seconds.
  3. Add the cream cheese, cream, sugar and vanilla extract into a food processor and mix on high speed until smooth.
  4. Add the gelatin and mix to combine.
  5. Split the mixture into 6 separate bowls. Add crushed Oreos to one and mix with a spoon until well combined. Add Nutella to the second bowl and cookie butter to the third bowl.
  6. Add raspberries to a small food processor and blitz until crushed. Run through a sieve and add to the fourth bowl. Mix until well combined.
  7. For this recipe you’ll need 6 serving glasses, each measuring just over 250ml each. To make the herringbone pattern you’ll need your glasses to sit on an angle. I’d recommend folding up 6 pieces of kitchen towels and placing them on the side of a cupcake baking tin. Place your cups in the cavities. That will help them stay put.
  8. For the raspberry and cream mousse, you’ll need to alternate between the raspberry mousse mixture and a vanilla one. For the cookies and cream, alternate between the Oreo mixture and a vanilla one. For the Nutella and cookie butter one between those two flavours. It’s as simple as pouring about 2 tbsp of mixture into each cup while it sits on an angle, then let it set in the fridge for about 20-30 minutes before turning each cup to the other side and pouring in the alternate layer. Repeat that process until you fill each cup up.
  9. Whipped cream
  10. Add the cream and vanilla to a large mixing bowl. Use electric hand mixer to whip to stiff peaks. Fit the end of a piping ag with an open star tip and frost swirls on top of each cup. Drizzle the Nutella cookie butter mousse with warm Nutella and warm cookie butter. Drizzle the cookies and cream one with chocolate sauce and insert an Oreo into the cream. Add three raspberries and a sprig of mint on top of the raspberry and cream one. Serve.