This is a very simple, light and versatile dessert if you feel rather full after a main course – perfect for a summer evening! You can use whatever fruit you would like – we used strawberries and raspberries. This dessert is best served in a glass so that you can see the layers, and if you want to get really fancy you can do a couple of each layers. These mousses should be made a couple of hours ahead of time and left to chill in the fridge.

Preparation time: 10 minutes

Cooking time: 30 minutes – 6 hours to chill in the fridge

Ingredients:

• 2 egg whites
• 300ml double cream
• 1 tbsp caster sugar
• Seeds of 1 vanilla pod
• Strawberries
• Raspberries
• Chopped pistachios

Recipe:

1. Make sure your chosen fruit is ripe, washed and set aside. Chop any large pieces into something small enough to fit on a spoon.
2. To make the mousse, whisk the egg whites in a clean bowl (with an electric hand mixer) until they form stiff peaks. In a separate bowl, add the cream, sugar and vanilla pod seeds then whisk together until the cream just starts to form soft peaks.
3. Carefully fold the cream into the egg whites ensuring you don’t knock out too much air.
4. In each glass, add your chosen fruit pieces then spoon in some of the vanilla mousse before sprinkling with pistachios. Leave to set in the fridge for a couple of hours before serving.