Champagne mousse with raspberries

Method

1. Combine the Champagne with 14 egg yolks. Whisk over a bain-marie, until mousse-like. Leave on one side to cool.

2. For the Italian meringue; dissolve the sugar in the water and simmer the syrup for 1 minute. Whip the egg whites until firm and gradually pour in the hot syrup. Leave to cool slightly, and fold in the Champagne and egg yolk mixture.

3. Warm 250ml Champagne over a low heat and dissolve the soaked gelatine into it. Fold this gelatine into the mousse along with the whipped cream. Leave on one side.

4. Preheat the oven to 190C/gas 5.

5. For the sponge, whisk together the eggs and sugar until mousse-like. Fold in the flour, and then gradually add the melted butter. Grease and line a large roasting tin and pour this mixture into the tin. Bake for about 20 minutes, until firm to the touch and golden.

6. Cut the sponge into rectangles and use to line a square mould, about 22cm across and 4cm high. Brush the sponge with raspberry liqueur, and pour in the mousse mixture. Leave to set for about 6-8 hours.

7. Decorate with raspberries and a sprig of mint, and serve with raspberry sauce.