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1
Make the biscuit: Whip egg yolks in an electric mixer with the water and half the sugar until doubled in volume.
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2
Whip egg whites in an electric mixer until soft peaks form, then slowly add the remaining sugar and whip until stiff peaks form.
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3
Fold yolks and whites together.
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4
Sift flour over the egg mixture and fold in.
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5
Do not overmix.
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6
Line a 9 by 9-inch baking pan with greaseproof paper, then grease the sides and the paper.
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7
Pour batter into the pan and bake in a preheated 350 degree oven for 12 to 15 minutes.
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8
Remove cake from oven.
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9
Allow to cool slightly and turn cake out onto a cooling rack.
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10
Cool completely.
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11
Cut the cake using a 3 1/2-inch cookie cutter into 4 circles.
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12
Place them in the empty 9 by 9-inch pan until the syrup and vanilla custard are ready.
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13
Make the custard: Combine the vanilla bean and milk in a saucepan.
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14
Bring to a boil.
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15
In a stainless steel bowl, whisk egg yolks and sugar until light and fluffy.
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16
Pour boiling milk over egg yolks.
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17
Whisk together.
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18
Return to the sauce pan and simmer until thickened.
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19
Be careful not to overcook the mixture.
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20
While custard is still warm, pour over the biscuit circles.
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21
Make the syrup: Bring sugar and water to the boil.
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22
Add kirsch.
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23
Pour half over the biscuit circles.
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24
Reserve the other half.
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25
Make the meringue: Prepare a medium saucepan with water and the milk.
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26
Bring to the boil then reduce to a simmer.
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27
Whip egg whites in an electric mixer to soft peaks.
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28
Slowly add the sugar and continue whipping until stiff peaks are formed.
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29
Take two tablespoons and form spoonfuls of meringue into balls.
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30
Drop into the simmering liquid and poach the meringue for 4 minutes.
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31
Do not let mixture boil.
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32
Allow to cool on a paper towel.
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33
Make a total of 12 meringue balls.
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34
Make raspberry sauce: Puree the raspberries, sugar and liqueur.
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35
Add 1 to 2 tablespoons reserved sugar syrup if necessary to correct consistency.
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36
Strain sauce.
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37
Assemble dessert: Place soaked biscuit in the center of a serving plate.
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38
Arrange beautifully the raspberries into a pyramid-like shape.
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39
Arrange 3 pieces poached meringue on the top of the raspberries.
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40
Drizzle the raspberries around the edge of the plate.
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41
Optional: bake biscuit in 4 individual savarin molds and fill with ice cream or sorbet and build raspberries around the outside.
