Even while travelling as tourists my children insist on slightly less touristic food. I try not to "cook" powdered soup or meatloaves from a jar (although sometimes these dishes rescue the situation on the table), but a four-course dinner with a starter and dessert rarely comes into the picture.

To prepare today's dessert you must have a hand blender for whipped cream, but it is only one slight touristic necessity. The rest is typical shopping and seasonal fruits. If you have everything, you should prepare a smooth fruit mousse and after a while you will serve a dessert which may decorate a table not only for tourists.

All year round we can't wait for raspberries, so if they are available at markets we buy them in bulk. Remember that raspberries should be quickly washed just before serving. Otherwise you serve an unappetising paste instead of beautiful, summer, fruity treasures. If you don't like raspberries, use blueberries or strawberries. They taste great and look equally beautiful.

Ingredients (for 4 people):

500g of raspberries
500ml of 30% sweet cream
4 tablespoons of caster sugar
6 bars of dark chocolate

Wash the raspberries and set aside a few of the most beautiful fruits. Crush the rest with a hand blender or a fork and sieve them to remove the stones and make a smooth fruity mousse. Add two tablespoons of caster sugar and mix it in. Whisk the sweet cream. After whisking, add the rest of the caster sugar. Put three tablespoons of the fruity mousse into some cups. Mix thoroughly the rest of the mousse with the whipped cream. Put the raspberry foam into the cups. Decorate with grated dark chocolate and raspberries.

Enjoy your meal!