Sophie Grigson's Sloppy Strawberry and Raspberry Mousse

This is a gelatine-free mousse (that’s why it is sloppy), a quick confection of a thing that has become very popular around our house this summer. I like it made with a blend of strawberries and raspberries, but you could just as well use blueberries, tayberries, loganberries and so on. Eat as soon as it is made to get it at its most moussey. If you have to leave it to stand for a while (in the fridge, up to 24 hours), then fold the separated mousse that has floated to the top back into the body of the mixture before spooning into bowls.
Since it contains raw egg white, the usual warning must be trotted out: although the risk of salmonella poisoning is infinitesimally small, it’s sensible not to serve this to the very young or very old, or to invalids or pregnant women.

Serves 4

Contains Eggs, Dairy.
Vegetarian.

200g (7 oz) strawberries, hulled
125g (4 1/2 oz) raspberries
150g (5 oz) thick Greek yoghurt
45g (1 1/2 oz) caster sugar
1 egg white

Mix strawberries, raspberries and 15g (1/2 oz) sugar.
Crush roughly with a fork, or a potato masher, producing a deeply uneven mush.
Mix in the yoghurt.
Whisk the egg whites until they form soft peaks.
Sprinkle over the remaining sugar, then whisk again until very thick and glossy.
Fold lightly into the fruit mixture.
Divide between bowls, and serve at room temperature.

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