Raspberry cloud

Meringue

• 4 egg whites (approx. 120 g)
• 1 pinch cream of tartar
• 150 g icing sugar (see Tips)
• 1 pinch salt
• 2 tsp cornflour
• flaked almonds, for sprinkling

Raspberry jelly

• 12 gelatine leaves (titanium)
• cold water, for soaking
• 1000 g cranberry juice
• 80 g caster sugar
• 500 g frozen raspberries (see Tips)

Sponge cake

• butter, for greasing
• 2 egg whites, room temperature
• 60 g icing sugar (see Tips)
• ¼ tsp bicarbonate of soda
• ½ tsp cream of tartar
• 40 g cornflour
• 20 g plain flour (see Tips)
• ½ tsp natural vanilla extract
• 20 g hot water

Mascarpone cream

• 600 g pouring (whipping) cream (see Tips)
• 250 g mascarpone cheese
• 40 g icing sugar
• 1 tsp natural vanilla extract