Preparation

1.   Line a 9 inch or 22-23 cm round spring form pan, the bottom and sides, with parchment paper. Set aside

2.   Bloom gelatin: To a small bowl, add the water and then the first batch of gelatin powder. Stir to dissolve. Set aside for at least 10 – 15 minutes. This gelatin is for the berries. Repeat, preparing a second bowl of gelatin for the lemon mousse

Berry sauce

3.   To a small saucepan, add the fresh or frozen mixed berries, lemon juice and sweetener, stir to combine. Place on stovetop, set to medium-high heat, bring to a light boil and cook for 15 minutes. Stir occasionally. Remove from heat. Place a fine mesh sieve over a medium bowl, pour the cooked berry sauce into the bowl and press with silicon spatula to remove seeds

4.   Add one bowl of the gelatin to the berry sauce, stir well. Reserve ½ cup of the berry sauce. Set aside to cool

Lemon yogurt mousse

5.   To a large mixing bowl, add the yogurt, sweetener and lemon juice and OPTIONAL lemon powder. Stir well to combine

6.   Dissolve gelatin over low heat, then pour the liquid gelatin over the yogurt mixture. Whisk to combine

7.   In a separate bowl, add the heavy cream and whip to soft peaks stage. Pour the whipped cream into the yogurt mixture and fold or whisk to combine

8.   Pour the lemon yogurt mousse into the parchment lined springform pan. Place in the freezer for 10 minutes

9.   Pour the 1/2 cup of saved berry sauce over the lemon mousse. Tilt to spread out the sauce over the surface of the lemon mousse. Place into the freezer for 10 minutes

Berry yogurt mousse

10.   To the bowl with the berry sauce mixture, add the yogurt. Whisk to combine

11.   In separate bowl, whip the heavy cream to a soft peaks stage. Add the whipped cream to the berry sauce and whisk to combine

12.   Pour the berry mousse over the lemon mousse and berry layer, smooth by tilting and gently tapping on the counter

13.   Refrigerate the cake for 6 hours or overnight to allow mousse to set well

Garnish

14.   OPTIONAL: Decorate the cake with a mix of fresh berries and ribbons of lemon peel. Keep refrigerated until you are ready to serve, and between servings. Enjoy!