In a large bowl, beat the whipping cream until thickened.

In a separate bowl, beat the mascarpone and stevia until smooth.

Gently fold the whipped cream into the mascarpone.

Once almost combined, fold through the chopped raspberries.

Mix until smooth and then refrigerate for a few hours to thicken, in the bowl you mixed in or move the mousse into a “fancy” presentation dish.

Top with more raspberries and enjoy.