500g mixed blueberry and raspberry (fresh or frozen)
icing sugar, to sweeten
3 sheets leaf gelatine
3 egg whites
140g golden caster sugar
300ml lactose free double cream, whipped
Serves - 6
Heat oven to 180C/160C fan/gas 4. Beat the lactose free butter with the sugar, then beat in the gluten free flour, baking powder, vanilla and eggs.
Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn’t need any extra liquid as they release juice.
Sweeten to taste with icing sugar – you want a slightly tart flavour as they will be later mixed with a sweet meringue.
Whiz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the lactose free cream.
Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.