Airy white chocolate mousse layered with fresh raspberry compote. This elegant no-bake dessert is perfect for Valentine’s Day, romantic dinners, or refined entertaining.
Combine raspberries, sugar, and lemon juice in a small saucepan.
Simmer over medium heat for 5–7 minutes until berries break down slightly.
Cool completely. Blend and strain if a smooth coulis is desired.
Melt white chocolate gently over a bain-marie or in short microwave bursts.
Stir until smooth and let cool slightly (lukewarm, not hot).
Whip cold cream with vanilla extract until soft peaks form.
Set aside in the refrigerator.
In a clean bowl, whisk egg whites until foamy.
Gradually add sugar and whip until stiff, glossy peaks form.
Gently fold melted white chocolate into whipped cream.
Carefully fold in egg whites in two additions, keeping the mixture airy.
Spoon raspberry compote into serving glasses.
Top with white chocolate mousse.
Refrigerate for at least 2 hours until set.
Garnish with fresh raspberries, white chocolate shavings, or mint.
Serve chilled.
Wine & Drinks
Moscato d’Asti
Prosecco
Rosé Champagne
Serve With
Butter cookies
Almond biscotti
Fresh berries
Use high-quality white chocolate (real cocoa butter)
Keep cream cold for best whipping
Raspberry acidity balances sweetness perfectly
Fold gently to maintain light texture
Ideal Valentine’s dessert: light, elegant, and romantic
4 servings