Base:

• 150 g digestive biscuits (crushed)

• 70 g unsalted butter (melted)

Mousse Layers:

• 500 g cream cheese (room temperature)

• 300 ml heavy cream (chilled)

• 150 g granulated sugar

• 200 g blackberries (fresh or frozen)

• 12 g gelatin powder + 60 ml water

• 1 tsp vanilla extract

Jelly Topping:

• 150 ml blackberry juice (strained from blended berries)

• 4 g gelatin powder + 30 ml water

• 1–2 tbsp sugar (adjust to taste)

Decoration:

• Fresh blackberries

• Whipped cream (colored purple with food coloring)

• Small mint leaves (optional)

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Instructions

1. Prepare the Base

1. Mix crushed biscuits with melted butter until combined.

2. Press firmly into the bottom of a 20 cm springform pan.

3. Refrigerate for 30 minutes to set.

2. Prepare the Blackberry Purée

1. Blend the blackberries until smooth.

2. Strain through a sieve to remove seeds.

3. Reserve 150 g for mousse layers and the rest for jelly topping.

3. Make the Mousse

1. Dissolve gelatin in water, let bloom for 5 minutes, then heat until fully melted.

2. Beat cream cheese, sugar, and vanilla until smooth.

3. Whip heavy cream to soft peaks.

4. Mix cream cheese with blackberry purée (divide into 3 portions with different intensities: deep purple, medium, light for ombre effect).

5. Stir in gelatin.

6. Fold whipped cream into each portion gently.

4. Assemble the Layers

1. Pour the lightest mousse layer onto the biscuit base. Smooth the top and chill for 15 minutes.

2. Repeat with the medium layer, chill again, then the darkest layer.

3. Refrigerate for at least 3 hours until set.

5. Add the Jelly Topping

1. Dissolve gelatin in water and heat until melted.

2. Mix with blackberry juice and sugar.

3. Let cool slightly, then gently pour over the mousse.

4. Chill for 1 hour until firm.

6. Decorate

1. Pipe purple whipped cream rosettes on top.

2. Place fresh blackberries in the center of each rosette.

3. Garnish with mint leaves if desired.