Raspberry Layer Cake with Candied Orange Peel

Cook the raspberries with 1/4 cup granulated sugar for 3 minutes

Puree in a blender and reserve

In another saucepan, heat 2 1/4 cups heavy cream and whole milk. Reserve

In a bowl, mix egg whites with the remaining granulated sugar, cornstarch, and salt

Add to the cream pan and cook over low heat, stirring constantly, until thickened

Let cool, then stir in the raspberry puree

Distribute into eight cups and chill until firm

In a saucepan, dissolve gelatin with orange liqueur over low heat

Wait for it to cool and pour over the cream

Beat the remaining heavy cream into stiff peaks, place in a piping bag with a raspberry tip, and decorate the cups

Garnish with candied orange peel and hibiscus leaves

Serve.