Mix the egg whites with sugar until they are very thick, white and shiny - I mix them on high speed for several minutes.

Meanwhile, sift the flour together with the potato starch.

Add the egg yolks to the beaten egg whites and gently mix - either on low speed with a mixer or with a spatula.

Add the sifted flours and gently mix.

Line the bottom of a 22 cm diameter baking pan with parchment paper - leave the sides of the pan dry and clean - without greasing or paper.

Spread the batter into the pan and level the surface.

Bake the sponge cake at 170 degrees (fan-assisted) for about 15 minutes - until a dry skewer comes out clean.

After baking, cool.

If you like moist sponge cakes, soak it with a little sugar water or sweetened tea.

Pour hot water over the raspberry jellies and mix thoroughly.

Add the raspberries - if they are frozen, do not thaw them beforehand - mix and set aside to cool and slightly thicken.

When the jelly begins to set, spread it over the sponge cake base (the pan should still have the rim attached!) and refrigerate until set. Remember not to spread runny jelly, as it will soak into the sponge cake and run down the sides!

Mix the cold heavy cream together with the chilled mascarpone cheese and powdered sugar until the cream is very thick.

Spread the cream over the set raspberry jelly.

Refrigerate the cake pan again.

Mix the egg white with sugar until it becomes white and very thick.

Add vinegar/lemon juice and potato starch and gently mix.

Line a 22 cm diameter baking pan with parchment paper.

Transfer the meringue to the pan and level it.

Sprinkle the top of the meringue with almond flakes.

Bake the meringue at 130 degrees (fan-assisted) for about 45 minutes.

After baking, cool the meringue.

Carefully peel the paper off the meringue - I placed it upside down on a plate and then peeled off the paper.

Transfer the meringue on top of the cream and refrigerate for at least 2 hours.