Raspberry-misu

I made this dessert for my friends last night and posted the picture on Chat10Looks3 facebook page where many chatters asked for the recipe. I didn't measure anything, so you will just have to follow my process and the amounts are my rough guesses.

1. Throw half a packet of frozen raspberries (approx 250g) into a pan with 150ml of water and 70g of sugar. Heat until bubbling and squash the fruit in the process and put it through a sieve into a shallow container with a flat bottom. 
2. Quickly coat the sponge biscuits one by one as you place them into the glass bowl. I did the sides first then some on the bottom. I used about 24 biscuits. Some are hidden in the middle. 
3. Soak 3 gelatine leaves (half size ones) Return the pulpy seeds back into the saucepan, added some hot water, mixed it up and sieved it back in with the remaining syrup. Mix the gelatine leaves in. If the syrup is not hot enogh to dissolve, heat it gently until all the gelatine is dissolved. Put the jelly into a container and refrigerate. 
4. Beat 4 egg yolks with 40g of sugar over a simmering saucepan until pale and fluffy. I added some brandy. This is optional. 
5. Make sugar syrup with 60g of sugar to make Italian meringue with 4 egg whites. 
6. Mix a tab of mascarpone in a bowl and mix with the egg yolk mixture. Then mix with the meringue. 
7. Pour the mascarpone mix into the glass bowl pushing the extra biscuits in the middle. 
8. Cut the jelly into cubes and scatter with fresh berries and chopped pistachio.