in the kitchen
Ingredients
- For Swiss roll: 4 eggs, 120 g caster sugar, 120 g plain flour, raspberry jam
- For mousse: 400 g raspberries, 200 ml double cream, 3 leaves gelatin, 80 g icing sugar
- 150 ml double cream to fill if needed
Method
1
Make a light Swiss roll sponge, spread with raspberry jam, roll tight, chill firm then slice into 1 cm rounds.
2
Line a dome-shaped bowl with cling film. Press Swiss roll slices snugly against the sides, cut-side in, to form the striped shell.
3
Make raspberry mousse: puree and strain raspberries, dissolve gelatin in warm puree, fold into whipped cream with icing sugar.
4
Pour mousse into the lined dome, top with a sponge disc and chill overnight. Invert dramatically before serving.