The mousse lifts up this already light fatless sponge to make it a perfect summer dessert, and the rosewater drizzle adds a sweetness to complement the freshness of the mousse. <br /> <br />The original recipe for the raspberry mousse was published on cakejournal.com, but I have chosen to omit the vanilla for a cleaner flavour. <br />The original recipe for a basic swiss roll was published by Simon Rimmer on BBC Food, but I have added the cardamom and pistachio to it.

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