Raspberry Mousse Charlotte

Directions

1. 1
   Bake the 15 cm spongecake, slice into about 1.5 cm pieces using 2 pieces.
2. 2
   Bake the cookie for the sides next.
3. 3
   Place the cookie tightly around the edges of the 18 cm mold, and place 1 sheet of the spongecake inside.
4. 4
   Place 2 tablespoons of water into the gelatin to soak.
5. 5
   Combine water, sugar, and frozen strawberries into a saucepan and turn on the heat.
6. 6
   Dissolve the sugar while smashing the raspberries with a spoon.
7. 7
   Use a strainer to remove the seeds by straining.
8. 8
   You'll be surprised at how many seeds rasberries have, and how hard they are....
9. 9
   Microwave the gelatin for 15 seconds while it is still warm, and mix well.
10. 10
    Add sugar to the egg whites, and make the meringue.
11. 11
    Whip the heavy cream in a separate bowl until it forms a heavy ribbon when lifted from the bowl.
12. 12
    Whip the meringue and the heavy cream to about the same consistency.
13. 13
    While cooling the raspberry sauce bowl in ice water, thicken by stirring.
14. 14
    Add the combined meringue and heavy cream to the raspberry sauce and mix together well.
15. 15
    Pour half of the mousse into the center of the mold.
16. 16
    Place the other piece of spongecake on top, and lightly press together.
17. 17
    Pour on the remaining mousse, and even out the surface.
18. 18
    (You will decorate the top with fruit, so it doesn't have to be that smooth.)
19. 19
    Refrigerate until set, 1~2 hours.
20. 20
    Once it has set, remove from the mold, decorate with your favorite fruit, and it's done .
21. 21
    (I was a bit short on mousse, so there's more sponge cake than I wanted..
22. 22
    If you follow the recipe, there'll be more mousse than I have here.)
23. 23
    This is a Christmas version!