Preparing biscuits
1. Line two baking sheets with parchment paper. Book. In a bowl, using an electric mixer, beat egg whites until frothy. Stir in half of the granulated sugar, 1 tbsp. to tab (15 ml) at a time, beating until the mixture forms very stiff. Book.
2. In a bowl, using electric mixer, beat egg yolks and remaining granulated sugar for about 5 minutes or until the mixture has thickened enough to form ribbons when you lift the whips. Stir about half of the mixture into egg whites reserved by gently lifting the mass. Sift half the flour on the preparation and incorporated in the same manner. Add the rest of the mixture to egg white, and then the rest of the flour in the same manner.
3. Put the dough in a large pastry bag fitted with a flat tip 3/4 inch (2 cm) and press it in about 24 strips 3 inches x 1 1/4 inches (8 cm x 3 cm) reserved hotplates, leaving a 1-inch (2.5 cm) between each band. Smooth the top lightly cookies, if desired, then sprinkle with icing sugar. Put a plate on the top oven rack preheated 350 ° F (180 ° C) and the other on the middle rack and bake for 15 minutes or until cookies are puffed and golden brown (reverse and turn plates halfway through cooking). Remove the sheets on wire racks and let cool for 10 minutes. Using a spatula, gently peel cookies from parchment paper, put them on racks and let cool completely. (You can prepare the cookies in advance and put them side by side in an airtight container, separating each floor wax paper. They will keep up to 2 days at room temperature.)
4. Cover the cookie inner wall of a springform pan 8 inches (20 cm) in diameter, placing them vertically, the curved side against the wall (if necessary, slightly trim the base to make stand ). Have other biscuits in the bottom of the mold so well cover (trim if necessary) (reserve remaining cookies for later use). Book the mold.
Frothing
5. In a small saucepan, sprinkle gelatin over water and let stand for 5 minutes. Heat over medium-low heat, stirring gently, until the gelatin is dissolved. Through a fine sieve placed over a bowl, pressing frozen raspberries (discard the seeds). Stir in granulated sugar, yogurt and gelatin mixture. Refrigerate for 20 to 30 minutes or until the preparation has cooled and has the texture of egg whites (stir occasionally).
6. In another bowl, using electric mixer, beat the cream with the vanilla until it forms stiff peaks. Fold in whipped cream with raspberry preparation by gently lifting the mass. Using a spoon, spread the raspberry mousse in the reserved pan. Cover the pan with plastic wrap and refrigerate for at least 2 hours or until the foam is firm. (You can prepare charlotte to this point and cover. It will keep in the refrigerator overnight.)
7. To serve, garnish with fresh raspberries. Dust with icing sugar, if desired.
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