Raspberry and yoghurt mousse cake

Serves 10-12 Desserts and puddings

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Method

Line the base and side of the cake tin with a double layer of cling film, making sure you have some excess hanging over the edge.

Combine the biscuit crumbs with the melted butter in a bowl and mix well. Press the mixture evenly over the base of the tin. Place in the fridge for about 30 minutes or until firm.

To make the raspberry layer, soften the gelatine sheets in cold water for 5 minutes. Warm 100g of the raspberry purée with the sugar in a saucepan over a low heat, stirring to dissolve the sugar.

Squeeze the excess water from the gelatine sheets, then stir through the warm raspberry purée until dissolved. Whisk in the remaining raspberry purée and cool to room temperature but don’t allow it to set.

Fold the whipped cream into the cooled raspberry purée, spoon over the biscuit base and smooth the top. Place in the fridge for about 1 hour or until set.

To make the yoghurt mousse, soften the gelatine sheets in cold water for 5 minutes. Warm 60ml of the cream in a saucepan over a low heat. Gently squeeze the excess water from the gelatine sheets, then stir through the warm cream until dissolved. Cool slightly, then fold through the yoghurt.

Whip the remaining cream, sugar and vanilla bean paste until soft peaks form, then fold through the yoghurt mixture.

Spoon the yoghurt mixture on top of the raspberry layer and smooth the top with a spatula. return to the fridge for about 1 hour or until it has set. remove the cake from the fridge and use a hot, clean knife to cut it into 10 or 12 pieces. Serve with fresh raspberries.