Greek yogurt and raspberry torte

Ingredients

200g Greek yogurt
200g double cream
80g caster sugar
1 orange
6g gelatine (leaf)
1 punnet raspberries
100 raspberry pulp
20g sugar
2 g gelatine (leaf)
2 brownies
30g butter
10ml whisky

Method

1. Break down brownies, add melted butter and whisky, mix well and roll it between 2 parchment papers to a thin sheet, of about 2mm.  Put in fridge to chill.
2. Soak 6g Gelatine in cold water.
3. Grate orange skin and add to cream and sugar.  Whisk until stiff.
4. Juice the orange and warm gently, add gelatine, and mix until melted.
5. Gently fold in orange mixture to cream.  When evenly mixed, add to Greek yoghurt.
6. Cut brownies into 4 discs using 2.5 inch pastry rings, keeping the rings over the brownie base.
7. Pipe Greek yoghurt mixture into rings moulds and put in fridge.
8. Soak 2g gelatine in cold water.  Bring raspberry pulp and 20g sugar to boil and pass through sieve.  Add gelatine, mix and cool.
9. Take out rings from fridge and layer raspberries over the cream filling.  Pour cooled jelly over the raspberries.
10. Set in fridge for at least 4 hours
11. Remove ring and serve