Delicious Raspberry Mousse on Meringue Base

Begin by preheating your oven to 180°C (350°F).

In a large mixing bowl, whisk together the **eggs** and **sugar** until the mixture becomes fluffy and light in color.

Next, add in the **melted butter** and **vanilla extract**, mixing well, then gently fold in the **flour** until just combined. Pour the mixture into a greased cake pan and bake for about 25 to 30 minutes.

Once baked, allow the biscuit to cool completely before cutting into layers.

In a saucepan, combine the **fresh raspberries** and **sugar** over medium heat. Cook until the raspberries are soft and the sugar has dissolved.

Add the **pectin** and bring to a boil for a few minutes. Remove from heat and let it cool before using.

In a pot, heat the **heavy cream** until it's steaming but not boiling. In a separate bowl, whisk the **egg yolks** with **sugar** until pale.

Gradually add the hot cream into the egg mixture while whisking to avoid cooking the eggs. Stir in the **vanilla extract**. Pour into ramekins and bake in a water bath at 150°C (300°F) for about 40 minutes.

Once set, cool and refrigerate until ready to use.

Purée the **raspberries** until smooth and strain to remove seeds. In a pot, heat the purée with **sugar** until melted. Soak the **gelatin** in cold water, then add it to the warm raspberry mix, stirring until dissolved.

Whip the **cream** until soft peaks form and gently fold it into the raspberry mixture. Refrigerate until slightly thickened.

Start by whipping the **egg whites** with a pinch of **salt** until soft peaks form. Gradually add the **sugar**, continuing to whip until you reach stiff, glossy peaks.

Fold in the **lemon juice** and pipe onto a baking sheet lined with parchment. Bake at 100°C (210°F) for about 90 minutes until dry and crisp.

Layer the **vanilla biscuit** at the base of your serving dish. Spread the **raspberry layer** on top, followed by the **crème brûlée** layer.

Next, add the **raspberry mousse** on top, smoothing out the surface. Finish with the **meringue** on top, creating peaks for a beautiful finish.

Chill for several hours, then serve and enjoy your delightful raspberry mousse dessert!