1 cup (250 ml) 35% whipping cream

1 tbsp sugar

1 cup (250 ml) fruit yogurt (raspberry, blackberry or strawberry)

2 1/2 cups (340 g) mixed fresh raspberries and blackberries

1 100-gram package cat’s tongue cookies

In a bowl, whip the cream and sugar together with an electric mixer until stiff peaks form. With a whisk or rubber spatula, gently fold in the yogurt.

In a 9 x 5-inch (23 x 12.5 cm), 6-cup (1.5 litre) glass loaf pan (see note), spread one-quarter of the yogurt mixture on the bottom. Cover with one-quarter of the mixed fruit followed by one-third of the cookies. Repeat with the remaining ingredients, alternating layers and finishing with the yogurt and fruit. Cover and chill in the refrigerator for 8 hours.

Serve the mousse cake using a large serving spoon.

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