• 2 punnets of fresh raspberries
• 11/2tubs of fresh mascarpone cream
• 2 eggs, white and egg yolk separated
• Juice of 1 freshly squeezed orange
• Finely grated zest of half an orange
• 5 tbs finely sifted icing sugar
• 3 vanilla beans, pods scraped out
• 2 tablespoons of peach liquer
• Pinch of black pepper

For the raspberry layer:

Take one and a half punnets of raspberries and lightly crush with a fork. Leave chunks of Rasberry.
To this mixture add half the orange juice, half the peach liquer, 2 tbs of icing sugar, half the orange zest and a pinch of black pepper.

For the Mascarpone Vanilla Mousse:

Place the eggs and remaining icing sugar in a bowl over a of pan of simmering water. Beat with an electric whisk until the mixture leaves a trail of ribbon. Take off the heat and set aside.

Now, beat the egg whites until stiff with peaks forming.

Place the mascarpone in a glass bowl and beat with an electric whisk for two minutes. Now gently fold in the egg whites and the egg yolk and sugar mix. Fold very very gently, you want to keep the mixture aerated and light. Now add the remaining peach liquer, orange juice, orange zest and vanilla bean. Fold gently once more. Adjust the sweetness if you feel you need to by adding a bit more icing sugar.

Now bring it together. Start with two tablespoons of raspberry coulis. Next add the mousse, the raspberry again and finally the mousse. Decorate the surface with the remaining raspberries and a grating of fresh chocolate to finish.

Chill for an hour before serving.