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Raspberry Mousse Cake

Raspberry Mousse Cake Recipe

  • 4 large eggs, separated
  • ¾ cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
  • Two 10-ounce packages frozen raspberries, thawed
  • 1/3 cup water
  • 1½ envelopes unflavored gelatin
  • One 15-ounce container part-skim ricotta
  • 2/3 cup egg whites (from 4 to 5 large eggs)
  • ¾ cup sugar
  • One ½-pint basket fresh raspberries to garnish the dessert (optional)
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