1. Prepare the Raspberry Sauce

Start by making the raspberry sauce. In a small saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring constantly. Let it simmer for about 10-15 minutes until it thickens. Remove from heat, strain to remove the seeds, and set it aside to cool.

2. Prepare the Oreo Crust

Line the bottom of an 8-inch (20 cm) springform pan with parchment paper, and line the sides with an acetate sheet for a smooth finish.

In a food processor, crush the Oreo cookies until fine crumbs form. Add the melted butter and almond extract, mixing until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon. Refrigerate the crust while you prepare the mousse.

3. Make the Raspberry Yogurt Mousse

Dissolve gelatin in 3 tablespoons of cold water and let it swell for about 5-10 minutes. Heat it gently over low heat until dissolved. Stir the dissolved gelatin into the cooled raspberry puree, mixing well. Add Greek yogurt and mix until combined.

In another bowl, whip the chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the raspberry yogurt mixture. Set aside.

4. Make the Yogurt Almond Mousse

Dissolve gelatin in 3 tablespoons of cold water and let it swell for about 5-10 minutes. In the meantime, mix Greek yogurt with powdered sugar and almond extract in a bowl.

Heat the swollen gelatin over low heat until dissolved, then pour it into the yogurt mixture, stirring to combine. In a separate bowl, whip the chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the yogurt mixture.

5. Assemble the Zebra Cake

Take the prepared Oreo crust out of the fridge. Alternate spoonfuls of the raspberry yogurt mousse and yogurt almond mousse on the crust, creating layers. This alternating technique forms the zebra pattern. After all the mousse is layered, gently tap the pan on the counter a few times to remove any air bubbles and smooth the top of the cake.

Place the cake in the refrigerator while you prepare the raspberry jelly.

6. Make the Raspberry Jelly

Dissolve gelatin in 1 tablespoon of cold water and let it swell for 5 minutes. In a small saucepan, cook the raspberries and sugar over medium heat, bringing it to a boil for 2 minutes. Remove from heat and strain to remove the seeds. Dissolve the swollen gelatin over low heat, then stir it into the raspberry sauce. Mix well and pour the jelly over the top of the cake.

Refrigerate the cake for at least 4-6 hours, or preferably overnight, to allow it to fully set.

7. Decorate and Serve

Once the cake is fully set, carefully remove it from the springform pan. For a festive winter touch, decorate the cake with whipped cream, fresh raspberries, chocolate sticks, and sprigs of fresh rosemary. The combination of bright raspberries and green rosemary makes for an elegant holiday presentation.

Enjoy this light, refreshing, and visually stunning dessert!