Prepare all the ingredients.

Spread the raspberry jam on a sheet of sponge cake.

Make a rolled biscuit.

Slice the biscuit.

Place the slices of rolled biscuit around the sides of a cake ring.

In the second sheet of sponge cake...

...cut two disks using a cookie cutter or a salad bowl the size of the cake ring.

Place this disk of sponge cake in the bottom of the ring. Store the second disk.

Soak the gelatin sheets in cold water to soften them.

Meanwhile, warm the raspberry coulis along with caster sugar.

Drain the gelatin sheets removing maximum water...

...and add them to the lukewarm coulis.

Stir well so that they are well mixed with the coulis.

Place the coulis in a cold pan and leave to cool by frequently stirring so that it does not liquify.

Beat the liquid cream...

...into whipped cream.

Add 1/4 whipped cream to the cooled coulis...

...and mix well using a whisk...

...until you obtain a homogeneous mixture.

Pour this mixture on the rest of the whipped cream...

...and incorporate well using a rubber spatula by using revolution movements. At the end, give 2 or 3 vigorous stirs with a whisk (not more !) to homogeneize the preparation.

Pour the raspberry mixture on the bottom of the sponge cake halfway up the cake ring.

Sprinkle with a few fresh raspberries.

Cover with the second disk of sponge cake.

Finish with the remaining mixture up to the top of the cake ring.

Smooth out the surface using a metal spatula. Leave to harden a few hours in the fridge.

Pass the blade of a knife between the cake and the ring...

...and remove the ring.

Beat whipped cream into chantilly.

Add a bit of icing sugar to this cream.

Using a pastry bag with a fluted tip, decorate the surface of the cake with chantilly...

...and fresh raspberries that are slightly sprinkled with icing sugar.

Store in the fridge until ready to serve.