Mix all the ingredients for the crust in a bowl. Grease the 11" cake mould with removable sides with some coconut oil. Place the crust ingredients in the mould and press with your fingers to cover it evenly. Freeze for 10 minutes.
prepare the gelatine by mixing warm water, sweetener and gelatine in a small saucepan and bringing it to a boil. Remove from heat and let it cool down.
Mix yoghurt, mascarpone and lemon juice with an electric mixer on medium speed. When the gelatine is warm but not hot, start pouring it into this mixture. Por bit by bit until you use all. Keep mixing for another 5 minutes. Place this mixture in the freezer for 5 minutes.
Pour the filling on the crust and even it with a spatula. Then freeze for another 5 minutes.
Prepare the final layer with warm water, gelatine, sweetener and strawberry flavouring. Bring it to a boil and let it cool down halfway. If you want to go all the way natural, just use well-infused rose-hip tea instead of water. This will give you a nice colour.
arrange the frozen raspberries on top of your white cake filling and cover it with gelatine. This amount is not enough to cover all the fruits, so if you want, you can prepare a double amount of gelatine and have all the raspberries covered with gelatine.
Refrigerate at least two hours before cutting. Ideally, serve it the next day!