🍧RASPBERRY INSIDE DESSERT RECIPE🍰

INGREDIENTS:

For the raspberry sauce:

• 250g (8.82 ounces) or 1 3/4 cup frozen raspberries
• 60g (2.12 ounces) or 1/2 cup powdered (icing) sugar
• juice of one orange

Pistachio Sponge cake Base:

• 10g (3.88 ounces) or 1/2 cup sugar
• 110g (3.88 ounces) or 2/3 cup plus 1tsp plain or all purpose flour
• tsp baking powder
• 30g (1.06 ounces) or 1/4 cup pistachios
• 50ml or 3 Tbsp plus 1 tsp water
• 30ml or 2 Tbsp plus 2 tsp oil
• 2 drops green food colouring
• 4 egg yolks
• 5 egg whites
• 1/8 tsp cream of tartar or tartaric acid

Chocolate Crunch Layer:

• 1/4 cup or 21g (0.74 ounces) lightly crushed wafer cones or crepe dentelle
• 100g (3.53 ounces) white chocolate

Yoghurt Mousse:

• 300g (10.58 ounces) or 1 cup plus 2 Tbsp yogurt,
• 450g (15.87 ounces) or 1 3/4 cup plus 2 Tbsp and 1 tsp cream
• 90g (3.17 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp sugar (optional)
• 1 tbsp and 1 tsp or around 20g (0.71 ounces) gelatine powder

Decoration:

• 200g (7.05 ounces) extra chocolate
• 300 ml (10.14 fluid ounces) cream
• pistachios

Method: