This mouse was made using a 6-inch spring form with a detachable bottom.

1. Prepare the spring form by alining the parchement with baking paper. Cover the borders (inside) of the spring form with a light oil such a macadamia, hazelnut or grape oil. Sunflower oil will also be ok. Set aside.

Almond Layer Mouse:

1. Pour almond mouse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar-agar, and blend.

2. Heat in low 1/3 water and agar-agar stirring frequently for about 2-3 minutes.

3. Pour the agar-agar mixture into the almond mixture in the blender.

4. Take spring form from the freezer/fridge, and pour the almond mixture in the spring form forming the first layer of the mouse.

5. Spread the almond mixture evently. The mixture should be runny but not liquid. It should be thick, extra thick.

6. Place the spring form in the freezer for 10 minutes. You can place it in the fridge but it would require it to be longer there, about 20 minutes.

7. In the meantime, prepare pineapple layer mouse.

Pineapple Layer Mouse:

1. Pour pineapple mouse ingredients in the blender, except for 1/4 water and 1 tablespoons of agar-agar, and blend.

2. Heat in low 1/4 water and agar-agar stirring frequently for about 2-3 minutes.

3. Pour the agar-agar mixture into the pineapple mixture in the blender.

4. Take spring form from the freezer/fridge, and pour the pineapple mixture on top of the almond mouse layer.

5. Spread the pineapple mixture evently. The mixture should be runny but not liquid. It should be thick.

6. Place the spring form in the freezer for 10 minutes (allow to set). You can place it in the fridge but it would require it to be longer there, about 20 minutes.

7. In the meantime, prepare strawberry layer mouse.

Strawberry Layer Mouse

1. Pour strawberry mouse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar-agar, and blend.

2. Heat in low 1/3 water and agar-agar stirring frequently for about 2-3 minutes.

3. Pour the agar-agar mixture into the strawberry mixture in the blender.

4. Take spring form from the freezer/fridge, and pour the strawberry mixture on top of the pineapple mouse layer.

5. Spread the strawberry mixture evently. The mixture should be runny but not liquid. It should be thick.

6. Place the spring form in the freezer for 10 minutes (allow to set). You can place it in the fridge but it would require it to be longer there, about 20 minutes.

7. In the meantime, prepare papaya layer mouse.

Papaya Layer Mouse:

1. Pour papaya mouse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar-agar, and blend.

2. Heat in low 1/3 water and agar-agar stirring frequently for about 2-3 minutes.

3. Pour the agar-agar mixture into the papaya mixture in the blender.

4. Take spring form from the freezer/fridge, and pour the papaya mixture on top of the strawberry mouse layer.

5. Spread the papaya mixture evently. The mixture should be runny but not liquid. It should be thick.

Topping:

1. Cover top of mouse (papaya layer) with topping ingredients, first the coconut then the cinamon.

Finishing up:

1. Place the mouse dessert in the freezer for 45 minutes (allow to set), it won’t freeze.

2. After 45 minutes, remove it from the freezer and place it in the fridge. Allow it to chill and set for several hours.

3. Before serving, remove the partchement (bottom) of the spring form carefully. Check that the mouse has not sticked to the borders of the form. If it has sticked, you can make it loose with a rubber batter spatula first. Slide it into desired pieces and enjoy it!

Note: If the mouse does not set enough to be sliced (it would then need more agar-agar), you can served in dessert glazes. This is what I just tried. One large spoon of mouse, agave nectar, another spoon of mouse, mapple syrup, and vegetarian-vegan whipped cream (not raw) made of coconut. I topped mine with raw whipped cashew cream.