Ideal for function and a la carte service.

Method

Using a prepared round sponge cake, remove the top to leave a sponge
that is 5–6 cm thick. Splash the cake with orange or chocolate liqueur.
Toss mixed berries in sugar and add a little lemon juice and rest for
30 minutes.

To Serve

Drain the berries and sprinkle a small amount of gelatin into the juice.
Stir to help dissolve the gelatin and then warm to melt it completely and
form a stable glaze. Add the berries and toss through the glaze being careful not to warm the berries. Use silicon paper to make a collar around the sponge cake 5–6 cm above the surface of the sponge. Flood the top of the sponge with Chocolate mousse, and then place the berries onto the mousse. The larger berries can be pushed into the mousse. Spoon over the glaze and transfer to the cool room.

Alternatively the mousse cake can be dusted with cocoa powder and berry compote served on the side.