1.To make raspberry mousse, push raspberries through sieve into large bowl; discard seeds. Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Combine gelatine mixture, chocolate, egg yolks, sugar and liqueur in small bowl; stir until smooth. Beat cream in small bowl with electric mixer until soft peaks form; fold cream and chocolate mixture into raspberry purée.
2.Preheat oven to 180°C. Grease two 22cm springform tins; line bases with baking paper.
3.Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating between additions, until sugar dissolves; fold in dry ingredients.
4.Spread mixture equally between prepared tins; bake about 20 minutes. Stand cakes 5 minutes. Remove from tins; cool at room temperature.
5.Line base and side of clean 22cm springform tin with baking paper; return one cake to tin. Pour raspberry mousse over cake; top with remaining cake. Cover; refrigerate 3 hours or overnight, until mousse sets.
6.Remove cake from tin. Beat cream in small bowl with electric mixer until soft peaks form; spread all over cake. Place raspberries on top of cake; brush raspberries with combined strained jam and liqueur.
You can prepare the raspberry mousse while cake is baking. The cake, without the topping, can be made a day ahead. Malibu is a liqueur made from rum and coconut. If you don’t like the taste of coconut, substitute plain white rum for Malibu in this recipe.