Cut RTB Sweet Cream Cake into a 2”x 2” portion, set aside.
Meringue: In a large bowl, beat egg whites on high speed util soft peaks form. Add ¾ cup of sugar gradually, while whipping. Combine cornstarch and remaining sugar and add to the mixture. Lightly fold in lemon juice. Place meringue in pastry bag and pipe into a ring shape on a parchment lined sheet pan. Pipe additional meringue on top of the ring to resemble flower petals. Bake at 300ºF for 1 hour. Turn off oven, leaving meringue to dry an additional 30 min. Should be dry to the touch. Set aside.
Mousse: Fold whipped cream into champagne infused raspberry coulis.
Sprinkle powdered sugar and gin over fresh berries, mix gently. Set aside.
Assemble: Place meringue ring in the center of a plate. Place cake in the center and top with raspberry mousse.
Place marinated berries on top of mousse, filling the base of the meringue.