Berry Mousse Cake

• 250 grams fresh raspberries
• 4 tsp gelatine
• 1/4 cup boiling water
• 1/4 cup sugar
• 250 grams mascarpone
• 200 ml whipped cream
• 10 - 12 sponge finger biscuits or 10 - 12 slice sponge cake
• icing sugar for dusting

1. Purée raspberries
2. Sprinkle gelatine over boiling water and stir till dissolved
3. Cool
4. Whisk raspberry purée, sugar, mascarpone and cooled gelatine
5. Fold in whipped cream
6. Pour 1/3 of the mixture into a 5 cup capacity loaf pan lined with plastic wrap
7. Top with a layer of sponge
8. Repeat again
9. Top with remaining mousse
10. Leave to set for four hours or overnight
11. Dust with icing sugar to serve