Raspberry mousse

Peach trifle

• 200 GRAM CREAM CHEESE
• 1 CUP CRÈME FRAÎCHE
• 2 EGG WHITES, whipped with
• 4 TBSP SUGAR
• 1/2 CUP TEA, cold
• 6 TBSP RASPBERRY JAM
• 50 GRAM CHOCOLATE, chopped

• 4 PEACHES, cleaned and sliced
• 1/2 POUND CAKE, cut in squares
• 8 TBSP SHERRY
• 4 TBSP RASPBERRY SAUCE
• 150 GRAM CREAM CHEESE
• 1/2 CUP CREAM
• 4 TBSP SUGAR
• 50 GRAM SHAVED ALMONDS

Mix the jam with the tea and stir well. Mix with the cream cheese, the crème fraîche and the chocolate. Finally add the egg whites and stir carefully. Distribute the mixture over 4 glasses and refrigerate 3 hours.

Put the cake squares on the bottom of a bowl. Mix the sherry with the sauce and drizzle this over the cake. Mix the cream with the cream cheese and the sugar. Add first the peaches in a layer and then the cream cheese mixture. Sprinkle with shaved almonds.