Only whipping cream can make this raspberry mousse cake extra light. It's perfect. Appetizing, delicious, and requires no baking!

*ingredients :

°1 cup (250 ml) sugar
°4 cups (1 liter) fresh blueberries or frozen blueberries
°2 sachets, 8g (1/4oz) each unflavored gelatin
°2 cups (500 ml) cream 35 big lady fingers or savoy biscuits
°2 to 3 cups (500 to 750 ml) mixed berries (strawberry, blueberry, raspberry or blackberry, of your choice) for garnish

* Preparation ;

In a food processor, mash the sugar and blueberries until smooth. Pour 1 cup (250 ml) of the puree into a small saucepan and add the gelatin. Bring mix to  boil also then simmer about 5 minutes. Mix with the remaining puree and put in the refrigerator until firm, but not more than 2 hours. The mixture should not be solid.
Whipping cream to stiff peaks form. Gradually add the raspberry puree, beating the mixture.
Line the bottom and sides of a 9-inch (23 cm) skillet with parchment paper. Put a layer of biscuits on the bottom of the mold. Pour half the amount of raspberry cream over the biscuits. Carefully place another layer of cookies on top. Pour the rest of the blueberry cream over the biscuits.
Garnish with fresh mix berries. Put it in the fridge overnight to set.
Do not be strong when you are ready to serve.

Enjoy !