Light and Airy Raspberry Mousse

Airy and light, but packing a powerful raspberry punch, this raspberry mousse is a delightful dessert after a rich meal.

Two of my favorite culinary pastimes are making jams and ice creams. We love to pick local berries. The usual varieties around Chignik Lake are blueberries, cranberries, crowberries, currants, and raspberries. Unfortunately, this year was a terrible year for berries. Our usual spots are yielding small amounts or no berries at all. Except for the raspberries. Years ago, someone planted a garden of raspberries and currants. The raspberries, as raspberries do, have spread out from their original patch to a nearby hill. Last year, this hill was crazy with berries. This year, it was the only place we could find a decent amount of berries of any kind. So this winter portends many creations featuring the delicious raspberry.

Today’s recipe stemmed from my other joy – ice cream. Many of our favorite ice creams are the custard type, requiring several egg yolks. This tends to leave us with quite a bit of leftover egg whites at times. What to do? Omelets are good, up to a point. I’ve made batches of meringues, too. But this time, I wanted to do something different. What about whipping the egg whites into a foamy mousse?

This is a simple recipe that can be made in minutes and is best whipped up right before it’s eaten. The first time I made it, I whipped up heavy cream to top it off. That was good, but a little too heavy for this airy-light dessert. Today’s version is topped with a whipped topping made from nonfat powdered milk and ice water. It, too, must be made just before serving. Drizzled with a little raspberry jam, this mousse makes for a light and delicious dessert fit to end a beautiful feast.

Light and Airy Raspberry Mousse


  • 1/2 cup egg whites (or whites from 4 eggs)
  • 4 tsp granulated sugar
  • 4 tbsp raspberry jam
  • whipped topping


  1. Whip egg whites until stiff peaks are formed.
  2. Add sugar to whites and continue to whip until well mixed.
  3. Fold in raspberry jam.
  4. Divide egg white mixture into two parfait glasses.
  5. Top with whipped topping.