Passion Fruit Mousse Cake

You'll definitely get all the feels for this passion fruit mousse cake stuffed with raspberries on a graham cracker crust.


  • For the crust:
  • 2 cups graham crackers
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • For the mousse:
  • 1 1/2 tablespoons unflavored gelatin
  • 2 tablespoons cold water
  • 6 ounces mascarpone, at room temperature
  • 14 ounces sweetened condensed milk
  • 1 cup heavy whipping cream, cold
  • 8 ounces passion fruit juice
  • For the gelatin layer:
  • 3 tablespoons unflavored gelatin
  • 2 tablespoons water
  • 4 ounces passion fruit juice
  • 4 tablespoons sugar
  • 30 raspberries


  1. Make the crust:
  2. In a food processor fitted with the blade attachment, grind graham crackers until they resemble coarse sand. Pour in salt and melted butter until combined. Press into the bottom of an 8-inch springform pan and refrigerate.
  3. Make the mousse:
  4. In a small saucepan, mix the unflavored gelatin with 2 tablespoons cold water and hydrate for 5 minutes. Melt over very low heat and reserve until cooled.
  5. In a stand mixer fitted with the whisk attachment, whip the condensed milk and mascarpone until creamy. Add the heavy cream and continue whisking for approximately three minutes. Add the passion fruit juice and the reserved gelatin. Pour into the prepared mold and refrigerate for 4 to 6 hours.
  6. Make the topping:
  7. Mix the unflavored gelatin with 2 tablespoons water and rehydrate for 5 minutes. In a saucepan over medium heat, bring the passion fruit juice and the sugar to a boil, then add the hydrated gelatin and heat until dissolved.
  8. Decorate the top of the chilled cake with raspberries. Cool to room temperature and pour over the mousse. Refrigerate for an hour until set. Cake will keep for 5 days refrigerated.
  9. Posted Thursday at 12:26pm