Soak the gelatine in water. Briefly mix the eggs with icing sugar and mascarpone using the hand blender.
Warm up a little water, dissolve the gelatin in it and then stir into the rest of the mixture with the cream.
Pour directly into a 0.5L iSi Whip through an iSi Funnel & Sieve, screw on an iSi Professional Charger and shake 10 to 12 times.
Serve the mousse on layers of berries and biscuits.
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