You will need an 8" (20cms) spring form cake tin, piping bag and rosette pipe.

For the sponge

112 gms Caster Sugar

75 gms Plain Flour (sieved)

3 Large Eggs

For the mousse

170 gms Fresh Raspberries

70 gms Caster Sugar

½ Tablsp Gelatine Powder

1 Tblsp Lemon Juice

230 mls Double Cream

2 Tablesp Icing Sugar

For the decoration

230 mls Double Cream

2 Tablsp Icing Sugar

A few tiny basil or mint leaves

Heat the oven to 180°C

  1.  Using butter grease your cake tin and place a parchment circle in the base.
  2.  To make the sponge place the eggs and sugar in a bowl and whisk for 5 - 6 minutes until double in bulk and creamy.
  3.  Using a metal spoon carefully fold in the flour and make sure it is all absorbed. Do not over mix at this stage.
  4.  Place in the tin and bake for 20 - 22 minutes until golden and firm to the touch.
  5.  Turn out of the tin after a few minutes and leave to cool.
  6.  Using a small saucepan place the raspberries and sugar on the heat and stirring occasionally bring to a simmer until soft and juicy.
  7.  Remove from the heat and strain into a bowl making sure ALL the fruit is through the sieve and only the seeds remain.
  8.  Add the lemon juice and whisk in the gelatine. Place back on the heat for a minute or two until the gelatine has dissolved.
  9.  Cool until room temp or cool. Be careful not to let the mixture 'set' at this point.
  10.  Whisk the cream until soft peaks form, add the icing sugar and whisk until the consistency of a soft custard, it must NOT be stiff.
  11.  Fold the raspberry mix into the cream and gently combine together.
  12.  Spread on to the COLD sponge and refrigerate for 3 hours or overnight.
  13.  To decorate, whisk the cream until soft peaks form, add the icing sugar and whisk again until of a pipeable consistency.
  14.  Pipe large rosettes around your mousse cake and top with fresh raspberries and the tiny leaves.
  15.  Serve room temp or cold.