In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture becomes thickened, about 10 minutes. Strain through a fine-mesh sieve to remove seeds. Let it cool.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the cooled raspberry mixture into the whipped cream.
Dissolve the soaked fish gelatin sheets according to package instructions and fold into the mousse mixture. Chill until set.
Prepare the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the mixture is thick and slightly reduced, about 10 minutes. Let it cool.
Assemble the Cake:
Place the cooled cake base onto a serving plate.
Spread a layer of raspberry mousse over the cake base.
Refrigerate the cake for at least 2 hours, or until the mousse is set.
Serve:
Drizzle the raspberry sauce over the top of the mousse before serving.
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