I am so obseesed with this pistachio raspberry dome recipe! It’s definitely one of those desserts that seems super fancy but is really not all that difficult to make. The tangy-sweet raspberries in combination with a heart fatty nut like pistachio is such a great flavor combo that is on another level entirely. Trust me, this is your new go-to when you wanna impress someone with dessert. Such a cool dome shape and I love these colors. Read on to learn how one guest made this showstopper!
Why You Will Love Pistachio and Raspberry Dome
For losers like me who suck at fancy things, this recipe is a total gamechanger. The dome shape may appear daunting, but it’s really not as difficult as you may think — no pastry chef-level skill set required!
I made this for my sister’s birthday last month, and really everyone thought I bought it at a bakery. They didn’t believe me when I told them I made it myself!
You can also vary this recipe so many ways – substitute raspberries with other berries or fruits depending on what’s in season. The pistachio crust is good with anything.
The best part? You can prepare it ahead of time, which means no day-of stress when you’re the host.
Perfect Pistachio Raspberry Dome Ingredients
For the Pistachio Base:
unsalted pistachios preferably, in a pinch you can use the salted kind just dial it back somewhere else 2 cups of shelled pistachios.
1/3 cup white sugar – not artificial sweeteners, they mess with the texture
1/4 cup butter – butter at room temp would ideally be used
1 teaspoon vanilla extract – REAL not imitation, gives the best flavor
Pinch of salt
For the Raspberry Mousse:
3 cups fresh raspberries (frozen works but fresh gives better color)
1 cup white chocolate, chopped very fine so it melts nice and evenly
2 cups heavy cream (yes, cold, so set your scene)
1/4 cup powdered sugar
Into one quarter of this add 1/2 oz. (2 level tablespoons) soft gelatin previously soaked in cold water.
2 tablespoons lemon juice: a touch of tanginess to counter the sweetness.
For the Mirror Glaze:
1 1/2 cups sugar
1 cup condensed milk
2 cups white chocolate
3 tbsp gelatin – bloomed
1/2 cup water
Food coloring- we need green- for the pistachio color and also pink- since we also need raspberry swirls.
Recipe: Pistachio Raspberry Dome INGREDIENTS
For the pistachio sponge:
110g roasted pistachios 50g icing sugar 4 large egg whites 45g caster sugar 30g flour, sifted 20g melted unsalted butter
For the raspberry mousse:
200g raspberry purée 3 gelatine leaves 50g egg yolks 100g granulated sugar 200g whipped cream
For the raspberry jelly insert:
50g raspberry purée 5g sugar 2 drops of lemon juice 1 gelatine leaf
For the pistachio white chocolate:
130g unsalted pistachio paste 300g white chocolate 240g whole milk 70g egg yolk 70g sugar 100g whipped cream pistachio sponge, see method above
METHOD
Step 1: Make the Pistachio Base
Roast pistachios in oven at 350°F for 8 mins or until fragrant. You will know by the smell when they are done.
Cool; then pulse in food processor until finely ground but not paste.
Combine until a dough forms: ground pistachio, softened butter, sugar, vanilla and salt.
Press mixture into bottom of dome or round cake pan. Should measure about 1/2 inch thick.
Chill for at least 1 or so to set.
Step 2: Make Raspberry Mousse
Liquidize the raspberries and sieve to take out the pips. You should have about 1 cup puree.
Soak gelatine in cold water for 5 minutes.
Heat 1/4 of puree until warm, dissolve bloomed gelatin in it.
Microwave the white chocolate in the microwave for 30 seconds at at time, stirring between.
Whisk half of puree into melted chocolate and raspberry-gelatin mixture, then fold in remaining puree.
In a large bowl, beat heavy cream and powdered sugar until soft peaks form.
Fold whipped cream into raspberry mixture until no streaks remain.
Step 3: Assemble the Dome
Fill dome mold with mousse, with 1/2 inch space remaining at top.
Drop firm pistachio base on top, and press down lightly.
Leaf in freezer for over night or atleast 6 hrs til set completly.
Step 4: Make the Mirror Glaze
In saucepan bring water and sugar to a boil till sugar dissolves.
Stir in condensed milk and mix well.
Remove from heat, add bloomed gelatin and whisk until dissolved.
Pour over white chocolate and let stand 5 mins then stir til smooth.
Keep aside some glaze, and color one portion green (pistachio), the remainder pink (raspberry).
Let the mixture cool to around 90°F before using.
Step 5: Complete Your Pistachio Raspberry Dome
Remove frozen dome from mold to a wire rack placed over a pan or tray.
Glaze dome with half of the poured glaze, working from center.
Return to the fridge and defrost for 2hrs before serving.
Pistachio Raspberry Dome – Variations are So Fun!
Chocolate Pistachio Version
Don’t love white chocolate as the chocolate in the mousse or glaze, use dark chocolate for a richer taste that goes so great with pistachios!
Lemon Pistachio Dome
Substitute raspberry puree with lemon curd for a tart twist that’s especially refreshing in the summertime.
Mini Domes
Use silicone muffin pick cases for the ultimate in dinner party pretentiousness!
Pistachio Raspberry Trifle
Don’t have a dome mold? Or you can layer the ingredients into a trifle dish for the same flavors, different form.
Vegan Option
Try using coconut cream in place of heavy cream and agar-agar in place of gelatin – just as texturalicious, but animal-free.
Pistachio Raspberry Dome FAQs
Can I use other nuts in this dessert?
Absolutely! Hazelnuts or almonds are very good stand-ins. The flavor profile will be different but equally delicious. If you’re using almonds, also add a little almond extract for extra flavor.
How long does pistachio raspberry dome keep in the fridge?
The end dome will keep in fridge for 3-4 days. The glaze helps preserve it. Halfway through, I remove it and cover it, VERY loosely, with plastic wrap; I don’t press the wrap against the glaze.
How can I make a pistachio raspberry dome with no gelatin?
Yep! Agar-agar as vegetarian replacement. Replace 2 tbsp gelatin with 1 tbsp agar powder in recipe. The texture is a little different, but it will still firm.
Why did I get cracks in my mirror glaze?
Your glaze cracked? chances are the dome was still too frozen when you poured it. Let the dome’sh warm up slightly to room temp for 5-10 mins before adding a glaze. Also check that the glaze isn’t too hot or cold — it should be the temperature of baby’s bath water, about 90°F.
What’s the secret to getting that perfect dome, since we don’t have special molds?
If you do not have a dome mold, use a large rounded bowl lined with plastic wrap. Be sure whatever you use is freezer-safe and smooth inside for easy unmolding.
How can I keep leftover pistachio raspberry dome?
In the unlikely event that you have leftovers leftover (never at my house!) Drain, store in fridge for up to 4 days. Do not refreeze after glazing and defrosting – the texture will not be the same.
Is it possible to prepare this pistachio raspberry dome in advance for a party?
This dessert can be made ahead! The dome can be prepared and frozen for up to 2 weeks. Then simply add glaze day before or morning of, and let it defrost in fridge.
Last Thoughts of this Fabulous Dessert
Whenever I make this pistachio raspberry dome, it takes me back to the time I had a similar dessert at my cousin’s wedding. I was stunned and had to work out how to do it myself! It’s fancy enough for a special occasion, but it’s actually doable at home.
The crunch of the pistachio nut base and the trial of raspberry mousse is just divine. And that mirror glaze? Total showstopper. My neighbor literally gasped when I took it to our neighborhood picnic last summer!
I would like you to give this pistachio raspberry dome a try! If you love raspberry desserts, you might also enjoy our Raspberry Cheesecake Cupcakes or these delicious Raspberry Bars.
Pistachio Raspberry Dome
Equipment
- Food processor
- Stand mixer or hand mixer
- Dome silicone mold or rounded bowl
- Saucepan
- Spatula
- Wire rack
- Freezer-safe bowl
- Thermometer (for mirror glaze)
Ingredients
For the Pistachio Base:
- 2 cups shelled pistachios
- 1/3 cup white sugar
- 1/4 cup unsalted butter room temperature
- 1 tsp vanilla extract
- Pinch of salt
For the Raspberry Mousse:
- 3 cups fresh raspberries or frozen, thawed
- 1 cup finely chopped white chocolate
- 2 cups heavy cream cold
- 1/4 cup powdered sugar
- 2 tbsp soft gelatin pre-soaked in cold water
- 2 tbsp lemon juice
For the Mirror Glaze:
- 1½ cups sugar
- 1 cup condensed milk
- 2 cups white chocolate
- 3 tbsp bloomed gelatin
- ½ cup water
- Green and pink food coloring
Alternative Sponge Layer (optional):
- 110 g roasted pistachios
- 50 g icing sugar
- 4 large egg whites
- 45 g caster sugar
- 30 g sifted flour
- 20 g melted unsalted butter
For Raspberry Jelly Insert (optional):
- 50 g raspberry purée
- 5 g sugar
- 2 drops lemon juice
- 1 gelatin leaf
Instructions
Step 1: Make the Pistachio Base
- Roast pistachios at 350°F for 8 mins, then cool and grind finely.
- Mix with sugar, butter, vanilla, and salt until dough forms.
- Press into base of mold, about ½ inch thick, and chill until firm.
Step 2: Make Raspberry Mousse
- Puree raspberries and strain seeds.
- Heat a portion of puree and dissolve soaked gelatin.
- Melt white chocolate gently.
- Mix puree, gelatin, and chocolate together.
- Whip cream with powdered sugar to soft peaks.
- Fold into raspberry mixture until smooth.
Step 3: Assemble the Dome
- Fill dome mold with raspberry mousse, leaving ½ inch at top.
- Press in chilled pistachio base.
- Freeze for 6+ hours, preferably overnight.
Step 4: Make Mirror Glaze
- Boil sugar and water until dissolved.
- Stir in condensed milk.
- Add bloomed gelatin and mix.
- Pour over chocolate, let sit, then stir until smooth.
- Color portions green and pink. Cool to 90°F before using.
Step 5: Glaze and Finish
- Unmold frozen dome onto wire rack.
- Pour glaze from center outward.
- Refrigerate to defrost 2 hours before serving.