Ingredients

For the biscuit base
200g digestive biscuit
100g butter
melted
For the mousse cake
4 sheets leaf gelatine
142ml carton single cream
500g carton fromage frais
140g golden caster sugar
finely grated zest 1 small orange
4 tbsp orange juice
400g raspberries
284ml carton double cream
For the sauce
250g mixture of strawberries
(chopped) and raspberries
3 tbsp orange juice
2 tbsp golden caster sugar
To decorate
mixture of strawberries
(some halved), raspberries and blueberries
icing sugar
for dusting

Method
step 1
Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.

step 2
Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one – they will dissolve immediately. Leave to cool slightly.

step 3
Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.

step 4
Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.

step 5
To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).

step 6
To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.