Beat the eggs, gradually adding the sugar (use an electric whisk or a planetary mixer).
Take 2 tablespoons of milk from the total quantity and heat them. Add the well-squeezed gelatin and stir to dissolve it.
Add to the eggs whipped with the sugar: the cream, the milk, the mascarpone by spoonfuls and finally the pudding sachets, always mixing.
Add the gelatine and mix again.
Line a mold with parchment paper. If the mold is a springform, make sure it holds well because the mixture is very liquid. You can wrap the mold with aluminum foil like I do to avoid leaks in the oven.
Pour the mixture into the cake tin and bake in a preheated oven at 180° for approximately 50 minutes.
It will still be soft at the end, if you move the pan ... the mixture will move; you have to leave it in the oven until it cools.
In this season you will then have to put it in the refrigerator to firm up well (you can prepare it the day before).
Before slicing, spread the berry jam on the surface.
