Jelly cake mousse without sour cream

Dilute gelatin in a small amount of cold water, leave for half an hour. Raspberries are covered with sugar and put on the stove. Preheat until the juice is released from the berry. Immediately remove and grind into puree in a blender. Melt the gelatin. At a very high speed, whisk the cream, spread raspberry puree and melted gelatin to them. Beat it well.
We take a round shape with a diameter of no more than 20 centimeters. Pour half of our mousse into it. We stack cookies in even rows, slightly soaked in any juice. And cover the top with the second part of the mousse. We send it to the refrigerator for an hour. After we take it out, we decorate the surface with fresh berries, pour diluted red jelly (you can skip this stage - just coat the cake with mousse and decorate as desired). Again we put it in the refrigerator for four hours. That's it, our food is ready to eat.