Yogurt mousse with raspberry sauce

Put the yogurt in a bowl, add the granulated sugar and mix well

While placing the cream in ice water, add the granulated sugar and whisk, then add the mascarpone and mix well

Add the granulated sugar to the egg whites in 2-3 batches and whisk until stiff peaks form

Add [2] to [1] and mix well, then add [3] and mix gently, being careful not to crush the meringue bubbles

Cut the biscuits into 2cm pieces and soak them in the coffee liqueur

Line a cocotte with gauze, add (4), place two pieces of (5) on top, cover with the gauze to seal, and chill in the refrigerator to harden

Remove [6] from the cocotte and gauze, place biscuit-side down in a serving dish, sprinkle with blueberries and raspberries, pour over the raspberry sauce and garnish with mint