Ingredients:

  • 2 cups (300g) fresh raspberries
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups (480ml) heavy cream, divided
  • 1/2 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large egg whites
  • 1/4 cup (50g) granulated sugar (for meringue)
  • 24-30 ladyfinger biscuits (savoiardi)
  • Fresh raspberries for garnish
  • Mint leaves for garnish (optional)

Instructions:

  1. In a saucepan, combine raspberries, sugar, and lemon juice. Heat gently, mashing the raspberries, until sugar dissolves and mixture simmers (about 5 minutes). Strain puree to remove seeds and set aside to cool.
  2. In a mixing bowl, whip 1 cup (240ml) of heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
  3. In a separate bowl, beat egg whites until soft peaks form, gradually adding 1/4 cup (50g) sugar until stiff peaks form.
  4. Gently fold raspberry puree into the whipped cream. Fold meringue into the raspberry-cream mixture until fully combined.
  5. Line the springform pan with plastic wrap. Dip ladyfinger biscuits in water or raspberry syrup, then line the sides of the pan.
  6. Pour mousse into the centre, smoothing the top. Chill in the refrigerator for at least 2 hours until set.
  7. Carefully remove from the springform pan, peel off plastic wrap, and garnish with fresh raspberries and mint leaves.