Berry Mousse Cake

Process biscuits in a food processor until they resemble fine breadcrumbs, add butter and process to combine. Spoon over the base of a 10cm-deep, 18cm round springform tin. Place in the fridge for 30 minutes or until needed.

Place water in a bowl and sprinkle over gelatine. Whisk until gelatine dissolves. Set aside to cool.

Place berries in a small pan with sugar and heat gently until soft.

Beat egg whites in a bowl with an electric mixer until soft peaks form. Add sugar gradually and beat until stiff. Beat cream in a separate bowl until soft peaks form.

Stir gelatine into berries. Add 1/4 of the meringue mix to the cream and fold in gently. Fold in remaining meringue, then fold in berry mixture until well combined. Pour over biscuit base. Cover with plastic and refrigerate overnight.

Melt chocolate in a heatproof bowl over a saucepan of simmering water.

Meanwhile, pour melted white chocolate onto a large sheet of baking paper. Using an angled spatula, smooth out chocolate to 3mm thick. Leave until chocolate is starting to set. Lay a 2nd sheet of baking paper over the top of chocolate. Roll up. Set aside until set.

To serve, run a spatula around mousse cake to loosen. Remove from tin and transfer to a cake plate. Unroll chocolate (it will form shards as you unroll). Spread whipped cream around side of cake and press on chocolate shards. Top with berries and serve.