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1
Bake the 15 cm spongecake, slice into about 1.5 cm pieces using 2 pieces.
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2
Bake the cookie for the sides next.
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3
Place the cookie tightly around the edges of the 18 cm mold, and place 1 sheet of the spongecake inside.
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4
Place 2 tablespoons of water into the gelatin to soak.
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5
Combine water, sugar, and frozen strawberries into a saucepan and turn on the heat.
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6
Dissolve the sugar while smashing the raspberries with a spoon.
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7
Use a strainer to remove the seeds by straining.
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8
You'll be surprised at how many seeds rasberries have, and how hard they are....
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9
Microwave the gelatin for 15 seconds while it is still warm, and mix well.
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10
Add sugar to the egg whites, and make the meringue.
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11
Whip the heavy cream in a separate bowl until it forms a heavy ribbon when lifted from the bowl.
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12
Whip the meringue and the heavy cream to about the same consistency.
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13
While cooling the raspberry sauce bowl in ice water, thicken by stirring.
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14
Add the combined meringue and heavy cream to the raspberry sauce and mix together well.
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15
Pour half of the mousse into the center of the mold.
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16
Place the other piece of spongecake on top, and lightly press together.
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17
Pour on the remaining mousse, and even out the surface.
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18
(You will decorate the top with fruit, so it doesn't have to be that smooth.)
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19
Refrigerate until set, 1~2 hours.
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20
Once it has set, remove from the mold, decorate with your favorite fruit, and it's done .
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21
(I was a bit short on mousse, so there's more sponge cake than I wanted..
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22
If you follow the recipe, there'll be more mousse than I have here.)
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23
This is a Christmas version!
