Bring the sugar to 121°C with the water and whisk with the egg whites. Separately, heat 1/4 of the red fruit pulp and dissolve the rehydrated gelatine, inulin and Risolì, and add the remaining cold pulp. Mix the two preparations, pouring the liquid part into the whipped ingredients.

Bring the sugar to 121°C with the water and whisk with the egg whites. Separately, heat 1/4 of the coconut pulp and dissolve the rehydrated gelatine, inulin, Risolì and coconut liqueur, and add the remaining cold pulp. Mix the two preparations, pouring the liquid part into the whipped ingredients.

Combine the almond flour, soft flour and baking powder. Separately, whisk the Risolì with the icing sugar and vanilla, and add the yolks. Mix the whipped egg whites with the granulated sugar, alternating with the flour. Roll out to a thickness of around 1.5 cm and bake at 180°C for 12 minutes.

Heat half of the raspberry purée and dissolve the gelatine powder into it. Add the remaining purée and the cold gelatine and mix.

Melt the chocolate in the microwave, temper and spread out on baking paper, forming very thin layers. Place the almond biscuit at the bottom of the dessert. Form layers of coconut mousse and dark chocolate shards, dusting with grated coconut, then freeze.