Preheat oven to 100C. Turn on ice cream machine to chill.
To make the Raspberry Sorbet, heat 250ml water, sugar, vanilla and lemon juice in a medium saucepan, stirring until sugar is dissolved. Add raspberries and stir until combined and simmer until slightly softened, about 6-7 minutes. Remove from heat, pass through a fine sieve and place into ice cream machine to churn according to manufacturers instructions.
To make the Lemon Meringue, line a baking tray with baking paper. Place egg whites in the bowl of a stand mixer fitter with a whisk attachment and whisk, gradually adding the sugar until soft peaks form. Add vinegar and freeze dried lemon juice whilst whisking. Turn mixer on high and whisk until thick and glossy, about 10 minutes.
Meanwhile, squeeze lines of yellow colouring down the inside of the piping bag then transfer meringue into piping bag. Pipe 2cm rounds of meringue onto a paper lined baking tray and place into the oven until crisp, about 30 minutes. Remove from oven and set aside.
Increase oven to 160C.
To make the Biscuit, line a baking tray with baking paper. Place butter and flour into a food processor and blitz to bread crumb size. Add the egg and sugar and process until combined, wrap dough in cling film and set aside in fridge for 10 minutes.
Remove dough and roll out to approximately 5mm thick. Cut into 9 x 8cm circles and transfer onto paper lined baking tray and place another layer of baking paper on top followed by another tray to weigh down and bake until golden, about 10 minutes. Remove from oven and whilst still hot, cut circle biscuits in half and set aside to cool.
To make the Raspberry Marshmallow, place 60ml of water, sugar and dextrose into a small saucepan over medium heat and bring to the boil. Remove from heat add glucose and return to heat to 140C. Meanwhile, place egg whites into the bowl of a stand mixer fitted with a whisk attachment and whisk until stiff peaks form.
When syrup reaches 140C, remove from heat. With mixer running on medium speed, slowly pour in syrup. Turn mixer up to high speed for 1 minute, then squeeze out gelatine and add to mixture. Turn mixer up to high and whisk until smooth and shiny, about 4 minutes. Fold in raspberry powder ensuring it is fully incorporated. Transfer mixture to a piping bag fitted with a large round nozzle. Pipe 1.5cm – 2cm rounds onto a lined baking tray and set aside in fridge.
To make the Lemon Curd, place all ingredients in a medium saucepan over low heat and stir until thickened. Remove from heat, strain and set aside in the fridge.
To make the Lemon Jellies, heat lemon juice and sugar in a small saucepan until dissolved. Remove from heat, squeeze out gelatine and add to the lemon mixture, stir to combine. Pour into 24 x 2cm half sphere shaped moulds and set aside to cool.
To make the Raspberry Coulis, place all ingredients into a small saucepan and simmer, stirring occasionally until sugar has dissolved. Strain through a sieve and set aside in fridge.
To serve, spoon some raspberry coulis on plate and spoon some lemon curd on top. Place marshmallow and meringue on top of coulis and wedge a biscuit in between, flat side down. Place a lemon jelly and a fresh raspberry to the side of the biscuit and finish with a scoop of raspberry sorbet.