Prepare the Berry Compote: In a medium saucepan, combine 200g of the mixed berries with 2 tablespoons of granulated sugar and 1 tablespoon of lime juice. Heat gently over a medium flame, stirring occasionally, until the berries soften and release their juices, creating a rich, fragrant liquid that smells wonderfully fruity (about 5-7 minutes). If you prefer a slightly thicker compote, mix 1 tablespoon of cornflour with 2 tablespoons of cold water to form a slurry, then stir into the simmering berries and cook for another minute until it visibly thickens. Remove from the heat and allow to cool completely. The compote will look glossy and luscious.

Whip the Cream: In a large, chilled mixing bowl, pour the cold double cream. Using an electric whisk, beat the cream on a medium-high speed until it forms soft peaks, looking light and airy. Be careful not to over-whisk, as it can quickly become grainy.

Create the Cream Cheese Base: In a separate bowl, combine the softened full-fat cream cheese, 100g caster sugar, the remaining lime juice, lime zest, and vanilla extract. Beat with the electric whisk on a medium speed until the mixture is smooth, pale, and completely lump-free, emitting a sweet, citrusy aroma.

Fold in the Cream: Gently fold the whipped cream into the cream cheese mixture using a large spatula. Use a light, lifting motion rather than stirring, to maintain the airiness of the cream. Continue until no streaks of cream cheese are visible and the mixture is uniformly light and fluffy, resembling a cloud.

Assemble the Mousse Cups: Take six individual dessert glasses or small bowls. Spoon a layer of the cooled berry compote into the bottom of each glass. Then, carefully spoon or pipe a generous layer of the mousse mixture over the compote. Repeat with another layer of compote and finish with a final layer of mousse. You should see distinct layers of vibrant berry and pale, creamy mousse.

Chill and Garnish: Place the assembled mousse cups into the refrigerator to chill for at least 2-3 hours, or preferably overnight, allowing the mousse to set and firm up. Once chilled, the mousse will feel springy to the touch. Before serving, garnish each cup with a few fresh berries and a sprig of mint for a pop of colour and freshness.