1. Preparation:
Success Dough:
Whisk the egg whites until stiff and fold in the powdered sugar.
Gently incorporate the almond powder and cornstarch using a sieve.
Pipe the dough in a spiral shape using a pastry bag, using a pastry ring lined with parchment paper (glue the strip with a little dough).
Bake for 30 minutes in a preheated oven at 150°C (300°F).
Allow to cool before removing from the ring.
Raspberry Mousse:
Wash and dry the raspberries. Blend them finely.
Soak the gelatin in cold water to soften it.
Bring the sugar and 2 tablespoons of water to a boil. Add the raspberry pulp, mix well, and dissolve the gelatin in it. Allow to cool. Reserve 6 tablespoons of warm, thickened pulp for decoration.
Whip the cream until stiff peaks form. Gently fold in the cooled but not set raspberry pulp. Set aside.
Lemon Mousse:
Soften the gelatin in cold water.
Extract the juice and zest from the lemon. Bring it to a boil with the sugar. Add the gelatin, mix well, and let it cool.
Whip the cream until stiff peaks form and fold in the lemon syrup.
Final Touch: Assembly.
Place a pastry ring on the biscuit base. Fill with a layer of raspberry mousse, followed by a layer of lemon mousse.
Cover with raspberry jelly and decorate as desired.
Keep refrigerated until ready to serve.