Instructions: Place a pan of boiling water on the heat, big enough for a mixing bowl to fit on top of. The first job is to make the sabayon.

In the bowl mix together the eggs and sugar and whisk occasionally while the bowl heats up. This will take approximately 15-18 minutes to cook, so leave it on the side and whisk at regular intervals while you prepare the rest of the mousse.

Break the chocolate into small pieces and place into a microwaveable bowl, and cook in the microwave on high for 2-3 minutes. Meanwhile in another bowl whip the double cream to a light consistency and then add the fromage frais.

As soon as the egg sabayon is light, fluffy and has doubled in size take off the heat and beat with a whisk or an electric beater until cool. Add the chocolate to the sabayon and then add this mixture to the whipped cream.

Place some raspberries in the bottom of a serving glass or dish, then a few slogs of framboise liqueur and finally finish by pouring the chocolate mousse over the top. Sprinkle with roasted almond flakes and then let set in the fridge for a couple of hours. Decorate with sieved icing sugar.

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