For the sponge fingers:

1 Line two baking trays with parchment paper. Draw two large rectangles (about 8 x 25cm each) on one piece of parchment, and a circle (about 14cm in diameter) on the other. Turn the paper over so that the drawn-on side is facing the tray.

2 Preheat the oven to 170 degrees, or 150 degrees fan.

3 Whisk the egg whites with the sugar using an electric whisk (or by hand) until stiff. Add the food colouring, and fold through.

4 In a separate bowl, whisk the egg yolks for about two minutes until pale. Fold the egg yolks into the whisked egg whites, then fold in the flour gently, taking care not to knock too much air out.

5 Place the batter in a large piping bag or Ziploc bag and pipe fingers along the rectangle lined tray, leaving about 3mm in between each (the fingers should be about 8cm in length and 1.5cm cm in width). Repeat in the other rectangle.

6 Using the remaining batter to pipe a disc on the circle lined tray, filling in the centre, so you'll have a solid base.

7 Dust both trays with icing sugar and leave to rest for 10 minutes.

8 Bake for 10-12 minutes until slightly golden.

For the raspberry mousse:

1 Blend or mash the raspberries with a fork, then push through a sieve to make a raspberry puree.

2 Put the puree in a saucepan with the sugar and heat until just simmering.

3 Meanwhile, soak the gelatine in a bowl of cold water to soften for about two minutes. Squeeze the water from the gelatine leaves and add them to the hot raspberry puree, whisking well to dissolve.

4 Scrape this into a large bowl and allow cool for about 10 minutes. Add the rosewater and raspberry liqueur (if using) and whisk to combine.

5 Whisk the cream in a large bowl to soft peak, then gently fold the cream into the cooled raspberry puree.

To assemble:

1 Place the sponge disc in the base of a 16cm mousse ring or cake tin. Trim the ends off the sponge fingers to make a flat base, then line the inside of the ring or tin with the fingers.

2 Spoon in the raspberry mousse, then leave to set completely in the fridge for about two hours or overnight.

3 Remove from the ring or cake tin and arrange fresh raspberries on top to serve.