In the Mood n 1

esrpesso, the vanilla and the sugar and beat again to combine. Squeeze the water out of the gelatine leaves, mix 2 tablespoons of water with coffee powder, stir to combine, add in the gelatine leaves, stir again, let it cool slightly. Gently fold the gelatine and coffee mixture in the coffee yogurt cream. Pour the mixture into the springform pan, above the crust. Place into the fridge for at least 6 hours, until set.

Make the raspberry jelly topping: place the gelatine leaves in cold water, leave to soak for about 10 minutes. Blend the raspberries with a food processor, strain the mixture with a mesh strainer. Put the raspberry juice and the icing sugar in a small saucepan over medium heat and slowly cook, stirring well, without bring to a boil. Remove pan from heat, add in the squeezed gelatine leaves, stir it well. Let cool slightly and pour the jelly over the cake. Chill in the fridge until set for 2 hours at least. Top with fresh strawberries and toasted hazelnut grain.