After watching Zumbo’s Just Desserts my creative side got sparked!
Raspberry Linzer Mousse Cake was dreamed up and what a dream come true it is!
Incorporating my famous Vegan Mirror Glaze for this stunning look!
Sparkles of gold dust and caramelized hazelnuts for the finishing touch!
Perfect hazelnut mousse and a thin layer of raspberry jam as every linzer cookie should
Fresh raspberry compote tucked away as a surprise in every bite
With shards of caramelized hazelnuts, this dessert is a showstopper for sure.
Another building on recipes project means you will have quite a few recipes to prepare to get to the final presentation
Follow along in the video tutorial as I take you step by step and make it easy to grasp.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
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Notes for Success:
Make the cookie dough 1 day ahead since it needs some time in the refrigerator to chill before rolling and baking.
The recipe is also for a lot more than you need, so just use the excess to make linzer cookies!
Or store it away in the freezer for months to use later!
Using my silicon sphere mold to make these desserts individual style (I have the real deal one from DeMarle)
However there are cheaper ones like these
Alternatively you can make this entire dessert into a larger family style cake
Simply by using an 8 cup capacity mixing bowl lined with plastic wrap
(like I did here for my Chocolate Mousse Cheesecake Dessert)
However if you go that route you will have to modify the size of the linzer cookie bottom to accommodate a larger size!
When I first created this dessert the Vegan Whipped Cream options were non existent!
Now you have so many to choose from including my homemade recipe here!
Whichever option you choose you will need 1½ cups total of whipped volume cream to fold into the mousse
Yield: 9
Raspberry Linzer Mousse Cake
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 hours 15 minutes
Ingredients
For the Mirror Glaze
- Semi Sweet Vegan Chocolate 4 ounces (112g)
- Vegan Condensed Milk ¼ cup (70g)
- Granulated Sugar ½ cup (100g)
- Corn Syrup 1/3 cup (122g)
- HOT Water ¾ cup (177ml)
- Powdered Agar 1¼ teaspoons
For the Mousse
- Hazelnut Butter ½ cup
- Vegan Semi Sweet Chocolate 9 ounces (250g)
- Plant Milk (warm) ½ cup (120ml)
- Cocoa Powder 2 Tablespoons (24g)
- Vegan Whipped Cream 1½ cups total volume of whipped
For the Compote
- 1 pint fresh or frozen raspberries
- 1 Tablespoons sugar
- 1 teaspoon raspberry extract *optional
- Raspberry Jam as needed *approximately ¼ cup
For the Caramel Hazelnuts
- Whole Hazelnuts 9
- Granulated Sugar 1½ cup (300g)
- Water 1/3 cup (80ml)
Instructions
- First prepare the linzer dough & it is a good idea to do this days in advance to lessen your workload on one day~ but it is not necessary to do so.
- Let it chill in the refrigerator while you prepare the raspberry compote by combining the raspberries, & sugar together in a small sauce pot & bring to a simmer for 5 minutes. Do not cook to mush~ it will thicken slightly as it cools
- Remove from heat add the raspberry extract and let cool at room temperature
- Roll the linzer dough to less than 1/4″ thickness and cut out rounds to the same diameter as your sphere molds (or larger cake style as mention above in Notes for Success)
- Bake these cookies on a parchment lined sheet pan in a preheated oven for 12-15 minutes or until light golden browned & crisp
- Now prepare the mousse by first whipping your vegan whipped cream of choice and then reserve
- Next melt the chocolate over a double boiler or in the microwave.
- Add the cocoa powder and the warm plant milk and whisk smooth
- Next slightly warm the hazelnut butter so it will incorporate better & then add it to the chocolate mixture ~whisk smooth
- Fold the whipped cream into the chocolate mousse base and then quickly portion the mousse into the silicone molds
- Drop a tablespoon of raspberry compote into the center of each one
- Place a cooled cookie with a dollop of raspberry jam on each one to cover the compote sealing the mousse, press down so the cookie gets encased in the mousse *see video
- Freeze while you prepare the mirror glaze by combining the agar with the hot water in a small sauce pot, whisk smooth and cook over medium heat to boil, whisking constantly for 1 minute
- Add the the corn syrup and the sugar and bring back up to a boil.
- Allow it to boil rapidly for 1 minute, then remove from the heat and add the vegan sweetened condensed milk and whisk smooth
- Pour this entire hot mixture over the chopped chocolate in a large bowl & whisk smooth
- Now unmold the mousse desserts onto a wire glazing rack that is placed over a sheet pan lined with parchment paper and pour the warm mirror glaze over each one completely covering the desserts
- The excess mirror glaze will drip down onto the parchment paper and can be re-used immediately or stored for 1 week in the refrigerator
- Sprinkle each one with gold luster dust *optional and garnish with a caramel hazelnut
- To Make the Carmel Hazelnuts:
- Cook the sugar and water in a heavy bottom sauce pot and stir to dissolve until it boils.
- Once it boils, STOP STIRRING and allow the sugar to caramelize
- Once it turns light amber remove it from the heat, shock the pot in ice water to stop the cooking and then let it stand for 5 minutes.
- Insert a skewer into each hazelnut then dip in the caramel allowing the excess to drip off making a long delicate shard of caramel. *see video
Notes
Mousse desserts should be kept refrigerated but will stay at room temperature with no problems for up to 4 hours
Freeze (un-glazed) for up to 1 month wrapped well
