Lemon Mousse Cake

Ingredients

Serves  10 – 12 To make the syrup: Bring sugar and water to the boil in saucepan, stirring to dissolve sugar.   Add lemons and return just to boil. Remove from heat and pour lemons and syrup into a bowl. Leave to stand at least 2 – 3 hours to allow lemons to infuse syrup. Line base and sides of a 25cm-28cm  spring form pan with plastic wrap, allowing enough to overhang the sides and cover top of cake. To make the lemon mousse:  In a small saucepan, bring sugar, lemon rind and juice to the boil.  Meanwhile, beat eggs in a mixing bowl.  Continue beating with electric beaters as you slowly pour in hot lemon mixture.   Pour back into pan and bring just to the boil over medium heat, stirring constantly with a wooden spoon. Cook and stir constantly for 5 minutes, or until thickened.   Scrape into a bowl. Sprinkle gelatine over cold water in small saucepan.  Let stand 5 minutes.   Heat over low heat until dissolved.  Stir into lemon mixture, mixing well.  Leave to cool, stirring once,  for 30 minutes or until no longer warm. In another bowl, whip cream to soft peaks and fold into cooled lemon mixture.  Cover with plastic wrap and refrigerate. While mousse cools, arrange lemon slices over bottom of prepared springfrom pan, reserving syrup. Spoon half the lemon mousse over lemons. Dip half the savoiardi biscuits, one at a time, into the syrup and place a layer over the mousse. Spoon over remaining mousse.  Dip remaining savoiardi biscuits in syrup and lay over the mousse.  Bring plastic wrap up over top of cake to cover.  Refrigerate for at least 6 hours – or up to three days. Uncover cake and invert gently onto plate.  Carefully remove plastic wrap and smooth sides if necessary with a metal spatula.   Garnish with fresh raspberries, blueberries and strawberries. Note: add a little limoncello to the syrup for a flavour boost.