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Blend the biscuits, melt the butter, and mix all the ingredients together.
Press firmly into a springform pan lined with parchment paper.
Refrigerate.
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Soak the gelatin in cold water.
Put raspberries, sugar, vanilla, and lemon in a pot and bring to a boil.
Blend to a smooth purée.
Wring out the gelatin to remove excess water and stir it into the berry purée.
Cool to room temperature.
Whip the cream until stiff, fold in the yogurt, and then fold the mixture into the berry purée.
Pour the mousse onto the biscuit base and refrigerate for at least 3 hours, preferably overnight.
Then decorate with berries and serve ?
If you want to add mousse domes on top, set aside some of the mousse and pour into half-round silicone molds. Freeze overnight.
They are then ready to be taken out and used to decorate the cake along with the berries the next day ?
