Combine raspberries, sugar, and water into a medium size pot. Bring the mixture to a boil over a medium heat. Let cook until the sugar has fully dissolved.

Remove from heat and mash raspberries as much as possible. Let cool and strain out seeds. Measure out ½ cup of syrup and set aside.

Cut the bread into slices, cut off the crusts, and slice the bread into 2-inch strips.

Line a skinny and tall bowl with plastic wrap.

Soak each bread strip in the raspberry syrup and line against the edge of the bowl with each piece slightly overlapping. The bread should cover the whole bowl.

In a small saucepan, combine raspberry syrup (this was previous set aside in the above step), and vegetarian gelatin. Bring to a boil over medium heat until the vegetarian gelatin has fully dissolved.

Remove from heat and add in diced strawberries and a small splash of elderflower cordial. Pour into a small heat proof bowl (the bowl should be small enough to fit inside the bowl filled with raspberry-soaked bread). Set aside and let set.

Pre-heat the oven to 120° Fahrenheit. Line a baking sheet with a silicone mat or parchment paper.

In a small bowl, mix together ¼ cup granulated sugar and powdered sugar.

Whisk egg white until it comes to a soft / medium peak. Slowly add the sugar mixture into the eggs while continuously whisking (about 1 tablespoon at a time). Whip until stiff peaks are achieved.

Pipe into small mounds on the baking tray. Each mound should the size of Hershey kisses. Bake for 20-25 minutes.

In a small saucepan, combine ½ cup granulated sugar, 2 tablespoon water, and vegetarian gelatin. Bring to a boil and continue cooking until the sugar and gelatin have completely dissolved.

In a large bowl, whisk egg yolks until they have become light and fluffy. They should be in the ribbon stage. Quickly pour the mixture from the saucepan into the egg yolks while continuously whisking.

Add approximately 20 “kisses” into the pâté à bombe mixture and gently mix keeping the texture of the meringue intact.

Place the pâté à bombe inside the syrup soaked bread.

Demold the jelly semi-circle and place flat side up into the pâté à bombe.

Enclose the top with syrup soaked bread.

Flip onto a plate and decorate with fresh fruit (GBBO calls for glazed fruit)