For the meringue
4 large egg whites
4 large egg yolks
1 tablespoon salt
8 tablespoons all-purpose flour sifted
10 tablespoons gelatin dissolved in 200g of cold water
2 tablespoons brandy
For the vanilla cream
1 liter heavy cream
5 tablespoons cornstarch
1 can sweetened condensed milk
5 egg yolks
1 teaspoon vanilla extract
1 can whipped cream (sour cream)
To assemble
raspberry gelatin sufficient to cover the bottom of the serving dish
3 boxes of fresh raspberries cut in half
For the meringue
4 large egg whites
4 large egg yolks
1 tablespoon salt
8 tablespoons all-purpose flour sifted
10 tablespoons gelatin dissolved in 200g of cold water
2 tablespoons brandy
For the vanilla cream
1 liter heavy cream
5 tablespoons cornstarch
1 can sweetened condensed milk
5 egg yolks
1 teaspoon vanilla extract
1 can whipped cream (sour cream)
To assemble
raspberry gelatin sufficient to cover the bottom of the serving dish
3 boxes of fresh raspberries cut in half
Step 1
In a large bowl, beat the egg whites until frothy with salt
Beat the egg yolks with sugar until pale and thickened
Fold in one half of the meringue mixture into the egg yolk mixture
Add the remaining flour sifted and egg white mixture, alternating between the two, and fold gently
Line a 25cm x 30cm rectangular pan with parchment paper
Brush the paper with butter and spread the meringue mixture evenly to a thickness of about 1cm
Bake in a medium oven for 10 minutes
Melt the raspberry gelatin with brandy over low heat
Pour over the meringue mixture and roll up carefully, refrigerating until set
Step 2
In a blender, combine all ingredients except whipped cream and blend until smooth
Heat in a saucepan over medium heat, whisking constantly, until thickened
Let cool to room temperature
Beat the mixture with whipped cream until stiff peaks form
Refrigerate for about an hour
Assemble the mousse in a serving dish by layering raspberry gelatin, cake rolls, and vanilla cream
