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1
To make the marshmallow cream.
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2
In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes.
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3
In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice.
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4
Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites.
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5
In a small bowl, dissolve the gelatin with remaining 1/4 cup of water.
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6
Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes.
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7
Cover with plastic wrap and set aside.
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8
To make the tuile.
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9
Preheat oven to 350 degrees F.
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10
In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well.
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11
Let batter set for 30 minutes.
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12
Using a sturdy plastic disposable plate, cut out a decorative shape in center.
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13
On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter.
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14
Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes.
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15
When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon.
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16
When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
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17
Using a biscuit cutter, cut 2 rounds of sponge cake.
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18
Place 1 sponge cake round on the bottom of a plate.
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19
Spread raspberry marmalade on the sponge cake and place raspberries on top.
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20
Put the marshmallow cream in a bag with a # 5 star tip.
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21
Make a circle on top of the raspberries.
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22
Now repeat the sponge cake series again with the raspberry marmalade spread.
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23
Place another layer of fresh raspberries and finish off with marshmallow cream topping.
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24
Get a nice raspberry and roll it in super fine sugar.
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25
Place it on the center with a mint leaf.
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26
Serve with tuiles.
