Cheese Berry Mousse

• 300g Sara Lee Frozen Fresh Raspberries (put aside some berries for decorating)
• 500ml whipped cream
• 2 tablespoons cocoa powder
• 2 tablespoons orange cognac
• 250g packet Philadelphia cream cheese
• 4 tablespoons caster sugar
• Chocolate curls, to serve

1. Step 1
   Let fruit stand at room temperature for 10 minutes to defrost. Break fruit up with a fork. Set aside.
2. Step 2
   Mix together whipped cream, cocoa and cognac. In a separate bowl mix together the Philadelphia cheese and sugar until soft. Add cream mix to Philadelphia cheese mix. Mix until light and smooth.
3. Step 3
   Layer crushed raspberries and mousse in long-stemmed serving glasses. Top with chocolate curls. Decorate with whole frozen raspberries. Serve.
   
   
   Tip: Use a piping bag to evenly layer the mousse in the cups