Raspberry Almond Ladyfinger sponge

9" Spring Form, 375 @ 10m for sponge

Cook over bain marie until light and frothy.

Beat egg whites with cream of tartar to soft peaks, add sugar then beat until stiff, but not dry.

Alternately fold egg white into egg yolk mixture with following flour in 3 additions.

Mark two sheets of parchment with pencil.

Place mixture into piping bag and pipe border bake 10m @375F/190C Remove sheet, pipe bases and bake for 10m @ 375.

Slide parchment off baking pan and cool on wire rack.

Reduced Filling

Heat and dissolve

Add 1 tsp almond extract mix well. (could probably increase to 1.5 to 2 tsp) Cool.

Beat over bain marie until thickened.

In a separate bowl mix un til softened , then add egg yolk mixture.

(Transfer remaining cheese to ziplock bag and freeze)

In large bowl beat to soft peaks

Microwave in 30 second increments ~ 2 minutes, until it hits 245F/118C and beat into egg whites until cool.

Reserve.

Beat

Reserve 50 ml cooled almond syrup and add

let dissolve/bloom then microwave in 15 second increments until thoroughly dissolved. Do not boil.

Add gelatin mixture to egg/yolk cheese mixture and mix thoroughly.

Fold in whipped cream.

Fold in egg whites.

Cover

Assembly

Place border in spring form pan.

Place 1 base into bottom.

Brush liberally with almond syrup.

Spread 2 TBL raspberry jam on base.

Pour 1/2 filling into pan and smooth.

Add 2nd base, brush liberally with syrup.

Spread 2 TBL raspberry jam.

Top with remaining filling.

Cover refregerate overnight.