In a mixing bowl, mash the fresh raspberries with 2 tablespoons of granulated sugar until well combined.

If you prefer a smoother texture, you can puree them in a blender!

In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form.

Add in the powdered sugar and vanilla extract, continuing to whip until stiff peaks are reached.

Carefully fold the raspberry mixture into the whipped cream, being gentle to maintain that light, airy texture.

If you’d like a firmer mousse, dissolve 1 tablespoon of gelatin in a few tablespoons of warm water, and mix it gently into the raspberry-cream blend.

Spoon the mousse mixture into serving dishes and refrigerate for at least 2 hours or until set.

Once set, garnish with fresh raspberries and a dollop of whipped cream before serving.