-
1
Start the recipe the day before you want to serve the cake.
-
2
For the raspberry puree: put 200g raspberries, the juice of one lemon, and 1 tbsp icing sugar in a blender or food processor and blitz until smooth.
-
3
Pass the puree through a sieve/strainer to make it extra smooth.
-
4
For the ladyfingers: preheat the oven to 180C (350F) Gas 4.
-
5
Take a sheet of greaseproof paper and place a deep, 18 cm round springform cake pan on it vertically.
-
6
Draw parallel lines the same depth as the pan.
-
7
This will help you make ladyfingers of the right height for the pan.
-
8
Flip the paper over and place on a baking sheet.
-
9
On another sheet of paper, draw a circle around the base of the cake pan, flip over and place on a second baking sheet.
-
10
Put the egg whites in a stand mixer or in a bowl using an electric whisk and whisk until they form soft peaks.
-
11
Add the sugar and continue to whisk until well incorporated and glossy.
-
12
Gradually sift in the flour and fold in with a large metal spoon.
-
13
Finally, fold in the egg yolks.
-
14
Fill the piping bag with the mixture and pipe ovals slightly longer than the depth between the parallel lines on the sheet of paper.
-
15
You will need about 20 ovals.
-
16
Sprinkle sugar over them for a lovely crunch.
-
17
Pipe or spread the remaining mixture in a disc within the circle on the second baking sheet.
-
18
Bake in the preheated oven for 1012 minutes.
-
19
Allow to cool completely on a wire rack.
-
20
Line a baking sheet with greaseproof paper and place the cake pan on it.
-
21
Trim the tops and bottoms of the ladyfingers to make them all exactly the same length.
-
22
Line them up tightly against the inner sides of the cake pan, sugared side out.
-
23
Trim the baked base to fit and place inside the lined-up ladyfingers.
-
24
For the raspberry and vanilla mousse: put the gelatine in a bowl of cold water to soften; put the cream in a bowl and beat until soft peaks start to form, then refrigerate.
-
25
Put the Raspberry Puree in a small saucepan over low heat until hot.
-
26
Remove from the heat, add the softened gelatine, squeezed of excess water, and stir until it has dissolved.
-
27
Transfer to a mixing bowl and stir in the yoghurt and Cointreau.
-
28
Whisk the egg white and sugar as above.
-
29
Now line up all 3 bowls.
-
30
Add a little meringue to the yoghurt mixture and beat in with a spatula.
-
31
Fold in the remaining meringue very gently so as not to knock all the air out.
-
32
Fold in the whipped cream in the same way.
-
33
Allow to cool completely, then spoon into the ladyfinger-lined cake pan, leaving a little gap at the top for the berries.
-
34
Refrigerate overnight.
-
35
The next day, to serve, pile the berries on top.
-
36
Cut into slices using a hot, sharp knife.
