- For the mousse
- 15 silver Gelatin sheets
- 300 grams Strawberries
- 2 Eggs
- 100 grams Sugar
- 400 milliliters Whipping cream
- 6 tablespoons Raspberry brandy
- Lemon balm (for garnish)
For the meringue base: Whip the egg whites until foamy. Continue beating, sprinkling in the sugar, until thick and glossy. Transfer to a piping bag fitted with a plain tip and pipe out on a sheet of parchment paper into a 22 cm (approximately 9-inch) disc. Transfer to a baking sheet and pipe a little meringue in the corners of the pan to help prevent the paper from moving during baking. Bake in a preheated oven at 120°C (approximately 250°F) for about 2 hours. Let cool on a wire rack.
For the mousse: Bloom the gelatin in cold water. Rinse the strawberries and pat dry. Set some aside for garnish then hull and purée the rest. Transfer 4 tablespoons strawberry purée to a small saucepan. Squeeze out the excess water from 3 sheets of gelatin and gently melt in the purée. Stir into the remaining strawberry purée and chill briefly.
Separate the eggs. Whip the egg whites until stiff with 1/2 the sugar. Whisk the egg yolks with the remaining sugar until creamy. Whip the cream. Fold the egg whites into the egg yolk mixture. Gently heat the raspberry liqueur in a small saucepan. Squeeze out the excess water from the remaining gelatin and gently melt in the liqueur. Quickly stir into the egg mixture then fold in the whipped cream.
Mix 1/3 of the mousse with the strawberry purée. Rinse a 20 cm (approximately 8-inch) Bundt cake pan with cold water. Fill with the plain mousse then top with the strawberry mousse and chill for 2-3 hours.
Dip the Bundt pan in warm water briefly then invert onto the meringue base. Garnish with the reserved strawberries and lemon balm to serve.