1 hr 30 min.
ready in 4 h. 30 min.
- For the raspberry mousse
- 1 ½ cups Raspberries
- ½ cup golden caster sugar
- 2 medium egg whites
- ⅔ cup fat-free plain Yogurt
- 3 sheets gelatin (broken)
To make the mousse, combine the raspberries in a medium saucepan with half of the caster sugar.
Cook over a medium heat for 5 minutes until the fruit starts to soften. Press the raspberries through a fine sieve and collect the coulis in a bowl underneath. Allow to cool for 10 minutes before covering and chilling until needed.
In a separate clean mixing bowl, whisk the egg whites with the remaining sugar for 3 minutes until stiff peaks form.
Combine the yoghurt with about 200 ml of the raspberry coulis and beat well to combine. Soak the gelatine with 3 tbsp of boiling water in a small mixing bowl and stir until dissolved. Mix into the yoghurt mixture and then whisk in a third of the meringue mixture. Gently fold in the remaining meringue mixture. Cover and chill until ready to use.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4. Grease and line a 10 inch x 15 inch Swiss roll tin with greaseproof paper.
Prepare the Genoise by placing the sugar and eggs in a heatproof mixing bowl. Sit over a saucepan of gently simmering water and whisk continuously for 6-8 minutes until the mixture doubles in size and leaves a ribbon trail.
Melt the butter in a saucepan until golden-brown in colour, then whisk into the egg and sugar mixture. Remove from the heat and sift in the flour. Fold through the mixture very carefully until just combined.
Spoon onto the prepared tin and bake for 12-15 minutes until a skewer comes out clean. Remove from the oven and allow to cool in the pan for a few minutes before carefully lifting onto a wire rack to cool completely.
Use a medium/large heart-shaped cookie cutter to cut out 4 heart-shaped pieces of sponge from the Genoise. Replace a piece of the sponge in the base of the moulds.
Transfer the raspberry mousse mixture into a piping bag fitted with a straight-sided nozzle.
Pipe the mousse on top of the sponge layer, then smooth until flat using a small cranked palette knife.
Place the other piece of heart-shaped sponge on top of the mousse and press down gently to secure them. Pipe the rest of the mousse on top of that piece of sponge and level off using the small step palette knife. Cover with clingfilm and chill.
Prepare the glaze by combining the raspberries and caster sugar in a small saucepan. Heat until the fruit is soft and hot. Press through a sieve into a clean saucepan and add 50ml of water. Bring that mixture to a simmer, then squeeze the leaf of gelatine dry and stir into the hot raspberry coulis, whisking to help dissolve until you have a smooth mixture.
Allow the mixture to cool to room temperature, then pour a thin layer on top of the raspberry mousse sponge cakes, making sure you position the decorative chocolate squares in the top left hand corner of the glaze. Make sure the glaze is level before returning to the fridge to set. Chill for at least 2 hours before serving.