This is so easy! And so decadent. So fast to make, too. It is impressive to look at no matter how you dish it up. <br /> <br />Sometimes I fold plain raspberries into the mousse, sometimes I purée them and drizzle it over the top, or sometimes layer the mousse, alternating with whole and puréed raspberries. <br /> <br />I grow my own raspberries and freeze them in pint size bags—they last until spring for me. <br /> <br />I have also used the mousse as filling between layers of golden yellow and fudge cake layers.

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