300 g Gentilini Novellini biscuits
For the raspberry puree:
50 g fresh raspberries
1 spoon powdered sugar
2 spoons water
For the rum syrup:
300 ml water
150 g sugar
30 ml di rum
For the yogurt mousse:
220 ml fresh cream to be whipped
30 g powdered sugar
250 g Mascarpone
200 g white yogurt
zests of ½ lime
30 ml water + juice of ½ lime
10 g isinglass sheets
200 g fresh raspberries
100 ml fresh cream to be whipped
leaves of mint/zests of ½ lime
First of all prepare the rum syrup: boil the water with the sugar until it is completely dissolved.
Remove from heat, let cool and add rum. Prepare the raspberry puree by placing the raspberries washed in a saucepan with 1 tablespoon of powdered sugar and 2 tablespoons of water. Cook for a few minutes and then blend the mixture. Cover with film a rectangular plumcake mould.
Wet the Novellini biscuits in the rum syrup (make sure that they absorb the liqueur on all sides) and place them on the bottom of the mould and then, to follow, also on the edges to cover all sides. Put it in the fridge.
Prepare the yogurt mousse. Soak isinglass sheets in cold water. Whip the fresh cream with powdered sugar.
In another bowl mix yogurt and mascarpone, add the zests of grated lime and mix well.
Heat in a saucepan 30 ml of water with the lime juice, as soon as it starts to boil, remove from heat and add the well squeezed isinglass sheets, turn until they dissolve completely.
Mix together cream with yogurt and mascarpone cream in a delicate way. Let the melted isinglass cool a little and add it to the yogurt mousse in several times. Take the plumcake mould and pour the raspberry puree on the bottom, make a layer of yogurt mousse and insert a row of raspberries in the center. Pour the remaining yogurt mousse until you
reach the edge of the mould. At this point (depending on the height of your mould) level the sides by leveling the cookies. You can use the cut ones or other Novellini biscuits (always wetting them in rum syrup) to finish the base of the cake. Place the Novellini close to each other in order to cover the entire surface of the mould (this will become the base of your cake).
Refrigerate for at least 5-6 hours. Take the cake and flip the mould on a serving tray, gently remove the mould and the film all around. Whip the cream with powdered sugar and with a sac à poche decorate the base and the top of the cake, finish with fresh raspberries, lime zests and mint leaves.