Berry Chiffon Pie

Method

1. Line a 30 x 22cm slice pan with baking paper.
2. Place the biscuits and chocolate into the bowl of a food processor. Pulse until fine crumbs.
3. Pour in the butter and pulse to combine.
4. Press the crumbs into the prepared tin.
5. Boil water in a saucepan or jug. Pour 2 tablespoons of cold water into a cup, sprinkle over the gelatine. Sit the cup inside a bowl with boiling water in it. Set aside until the gelatine is liquid.
6. Whisk the egg yolks with 1/2 cup sugar in a bowl over a saucepan of simmering water until pale and creamy, this won't take more than about 5 minutes.
7. In a separate bowl beat the whites until fluffy and then pour in the 1/4 cup sugar while continuing to mix.
8. Blend the strawberries and lemon juice until smooth.
9. Combine the strawberries, gelatine and egg yolk mixture and then gently fold in the egg whites.
10. Spoon the filling over the biscuit base and refrigerate for at least 1 hour.
11. Serve topped with strawberries or raspberries.