Photo: Steven Siewert
- 2 tsp gelatin powder
- 2 tbsp warm water
- 2 large egg whites
- 75g castor sugar
- 450g strawberry yoghurt
- 6 sponge fingers
- 300g mixed grapes
- 25g flaked almonds, toasted
Combine gelatin and warm water in a heatproof cup, put cup in a small saucepan of simmering water and stir until gelatin dissolves. Remove and cool.
Beat eggs whites in a bowl until soft peaks form and gradually add the sugar, beating until it dissolves.
Combine yoghurt and gelatin mixture in a bowl and fold in egg white mixture.
Spoon mousse into six serving dishes (about 200-millilitre capacity) and place a sponge finger in each.
Refrigerate for two to three hours until set.
Top with grapes and sprinkle with almonds.
- Course - Dessert