White chocolate and raspberry floedebolle

Start the white chocolate and raspberry floedebolle by rolling out the marzipan to a thickness of 1/2 cm and use a pastry cutter to cut into 1 1/2 cm rings. Set aside on a tray, evenly spaced out

Combine the sugar and glucose in a pan and bring to 117˚C. While the sugar mixture is coming to temperature, place the egg whites in a food mixer and set to the lowest speed

When the sugar mixture reaches 117˚C, remove from the heat and pour into the egg whites in a slow, steady stream. Increase the speed of the mixer during this process and leave to mix until cool

Once cooled, the egg whites should be very thick, stiff and glossy - this is an Italian meringue and is rarely baked. Add in the crushed raspberries and whisk briefly to combine. Place the mixture into a piping bag and pipe over the marzipan rings to achieve an upside down cone effect

Melt 200g of the white chocolate in a bain marie until it reaches 49˚C. Remove from the heat and add the remaining white chocolate and stir until smooth

Slowly pour the white chocolate over the meringues to cover completely in an even coat. Leave in the fridge until set and then serve