3-Ingredient Raspberry Spuma (Mousse)

This raspberry spuma (mousse) is a family favorite dessert we used to make all summer long with freshly picked raspberries. The dessert comes together in just 5 minutes and can be served right away: you add all the ingredients to a food processor and let the food processor do all the work. The mousse will go from a rich, deep pink to alight and pale pink in about 3 minutes. Its texture is super light and airy with a sweet, slightly tart raspberry flavor. So refreshing for the summer!

Can you make this with other berries?

Definitely! Strawberries, blackberries or blueberries would make a lovely substitute.

Can I substitute the raw egg for something else?

Use pasteurized eggs! You can buy a dozen pasteurized eggs from the grocery store, there’s usually a label indicating the eggs are pasteurized. If you can’t find any pasteurized eggs at the grocery store, it’s very easy to pasteurize them at home. Here’s how:

Add the room-temperature eggs to a pot of cold water over medium heat. Bring the water to 140°F (60°C) and reduce the heat (or add a splash of cold water) to maintain that temperature. Any temperature higher than that will start cooking the eggs inside their shells. Keep the eggs in 140°F (60°C) water for 4 minutes and that will pasteurize them (kill any bacteria).

For a vegan alternative, use aquafaba (leftover water from canned chickpeas) as a substitute. Make sure to whip the aquafaba and sugar first,, before you add the raspberries so the final meringue is more stable.

Can you make raspberry spuma (mousse) with frozen raspberries?

While fresh raspberries are ideal, you can definitely make frozen raspberries work in this scenario:

If using frozen raspberries, place a mesh sieve over a bowl and thaw the raspberries in the sieve. This should get rid of some of the excess moisture. Gently tap and apply pressure on the thawed raspberries with a clean paper towel. To make the mousse, whip the egg whites to stiff peaks. Start incorporating a tablespoon of sugar at a time, until the mousse reaches stiff peaks. Add the thawed raspberries and mix until incorporated.

What should I do if I don’t have a food processor?Can I make this using a countertop blender?

Most countertop blenders won’t incorporate enough air in the meringue, which will leave you with a very watery, liquid result.

An immersion blender would be a better option, especially if it comes with a whisk attachment.

An electric hand mixer or a stand mixer will do the job, just as well.

If you don’t have any of these appliances, don’t worry, you can whip the egg whites by hand until you reach the soft peak stage, then incorporate the sugar, a tablespoon at a time until the meringue reaches stiff peaks. Add the raspberries and the end and whip until combined.

Can you freeze this?

The dessert can be frozen up to a few days and served as an ice cream alternative. For a better texture when frozen, add an additional 2 tablespoons of sugar to the original recipe.

How long does this last?

This is a dessert preferably served right after whipping, but can be frozen up to a few days or refrigerated for 1 to 2 days. If you are planning on making this dessert in advance, try whipping it again before serving to incorporate some of that air that was lost during refrigeration.

Can I make this with sugar substitutes?

Yes, but keep in mind the result won’t be as stable as the original recipe and you might end up with a more liquid consistency. When using a sugar substitute like monkfruit, stevia or honey, make sure you don’t combine everything in the food processor all at once, but instead whip the egg whites first and incorporate the sweetener and raspberries after the egg whites have reached the stiff peak stage.

Looking for other raspberry desserts? Try my raspberry pound cake or chocolate custard raspberry crepe cake.