Ingredients:

2 egg yolks

2 egg whites

33 g plain flour

33 g cornstarch / cornflour

1/3 tsp baking powder

70 g sugar

320 ml raspberry puree (mousse)

500 g plain yogurt (mousse)

4 tbsp powdered sugar / icing sugar (mousse)

8 tsp gelatin + 9 tsp water (mousse)

200 ml heavy cream + 2 tbsp powdered sugar (mousse)

Directions:

1. To make the sponge. Beat egg yolks with sugar until light and fluffy. In another bowl, beat egg whites until stiff. In a third bowl, mix together the flour, cornstarch and baking powder. Carefully fold in the egg whites into the egg yolk mixture, mixing with a metal spoon. Sift over the flours and mix until incorporated.

2. Bake in a preheated oven (180C) for about 10 minutes or until springs back when pressed.

3. To make the raspberry puree. You can make this by simply blending raspberries in a food processor and pouring through a fine-mesh sieve to discard the seeds.

4. To make the mousse. Beat the raspberry puree with yogurt and 4 tablespoons of powdered sugar. Sprinkle the gelatin powder on top of water and let sit for couple minutes. Place in a heat-proof bowl and heat over the stove or in a microwave just until dissolved. With a mixer on low speed, gradually add the gelatin mixture to the raspberry puree mixture and mix until combined.

5. Beat the whipping cream with 2 tablespoons of powdered sugar until stiff. Gradually fold the whipping cream into the raspberry puree mixture. Stir carefully so there are no lumps and the mixture are smooth. Pour onto the sponge and place in the refrigerator overnight.

Bon Appetit!