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Pistachio Rose Cups Recipe | Creamy Pistachio Mousse with Rose Sponge

Layered pistachio rose cups topped with edible petals
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Layers of creamy pistachio mousse, rose soft sponge, topped with crushed nuts and edible petals. An elegant, no-fail dessert that looks stunning and tastes divine.

Ingredients

For the Rose Sponge Layer

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 2 large eggs (room temperature)

  • ¾ cup granulated sugar

  • ½ cup vegetable oil

  • ½ cup buttermilk

  • 1 tbsp rose water or rose essence

  • A few drops of pink food coloring (optional)

For the Pistachio Mousse Layer

  • 1 cup heavy whipping cream (chilled)

  • ½ cup mascarpone cheese (or cream cheese)

  • ½ cup pistachio paste (or finely ground pistachios)

  • ¼ cup powdered sugar

  • ½ tsp vanilla extract

  • Few drops of green food coloring (optional)

For Garnish

  • 2 tbsp crushed pistachios

  • Edible rose petals

  • 1 tsp rose syrup or honey (optional)

  • Gold leaf (optional, for luxury presentation)

Instructions

1. Prepare the Rose Sponge

  1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.

  2. In a large bowl, beat eggs and sugar until pale and fluffy.

  3. Add oil, buttermilk, and rose water; mix well.

  4. Sift in flour, baking powder, and baking soda; fold gently.

  5. Add pink color if desired.

  6. Pour into tray and bake for 20–25 minutes, or until a toothpick comes out clean.

  7. Cool completely, then cut into rounds to fit your dessert cups.

2. Make the Pistachio Mousse

  1. In a chilled bowl, whip heavy cream to soft peaks.

  2. In another bowl, mix mascarpone, pistachio paste, sugar, and vanilla.

  3. Fold whipped cream gently into the pistachio mixture.

  4. Chill mousse for 30 minutes before layering.

3. Assemble the Cups

  1. Place one layer of rose sponge at the bottom of each dessert cup.

  2. Add a thick layer of pistachio mousse on top.

  3. Repeat if desired for double layers.

  4. Smooth the top using a spatula or pipe decoratively.

4. Garnish and Chill

  1. Sprinkle crushed pistachios and edible rose petals on top.

  2. Drizzle a little rose syrup or honey.

  3. Optionally, add gold leaf for a luxurious finish.

  4. Chill for at least 2 hours before serving to set perfectly.

Notes

  • Use chilled cream for best mousse texture.

  • Adjust rose water quantity for subtle floral notes.

  • Make-ahead friendly: keeps well in the fridge for up to 3 days.

Find it online: https://barashadas.com/pistachio-rose-cups-recipe/

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