Food Fashion Party

Make the Mousse:
In a large bowl, whisk the egg yolks with the condensed milk until very pale. In the meantime, in a large saucepan set over medium heat, bring the milk and the vanilla bean (split open and scraped over the milk) to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (similar to making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
Whip the heavy cream to stiff peaks and fold it into the cooled cream base. Divide the base into three portions depending on how much you want each layer to be.
Assemble:
Add a couple of tablespoons of the base to the caramel to lighten it a bit and stir with a spoon. Gently fold the rest of the in the mousse base into the caramel with a spatula.
Melt the chocolate, cool it. Then add it to the mousse along with the cardamom and espresso. Mix it lightly.
Take a serving glass, add the caramel layer and let it set in the refrigerator for 30 minutes. Then layer the chocolate layer. Let that set in the refrigerator for another 10 minutes. Then pour the raspberry layer and let chill for 1 hour or overnight before serving.