Step 1

In a large bowl, beat the whipping cream until thickened.

Step 2

In a separate bowl, beat the mascarpone and stevia until smooth.

Step 3

Gently fold the whipped cream into the mascarpone.

Step 4

Once almost combined, fold through the chopped raspberries.

Step 5

Mix until smooth and then refrigerate for a few hours to thicken, in the bowl you mixed in or move the mousse into a "fancy" presentation dish.

Step 6

Top with more raspberries and enjoy.