In a bowl, prepare a chocolate mousse with 25 grams of sugar heated at 120°C, 1 egg mounted on a threshing, 85 milliliters of liquid cream mounted in whipped cream and 65 grams of melted chocolate.

Pour the preparation into a cylindrical mold and smooth the surface using a spatula before putting it cold.

Make the raspberry mousse by heating 200 grams of raspberry puree and 50 grams of sugar in a saucepan. Dip 2 gelatin sheets and incorporate them into the raspberry puree, mixing with a whisk. Mount 85 milliliters of liquid cream until you get a thick cream and pour the raspberry puree previously cooled. Mold the foam and let cool in the freezer.

Prepare the brownie by mixing 2 eggs and the 30 grams of sugar in a mixer until a white foam is obtained. Add the melted butter, crushed hazelnuts and 100 grams of melted chocolate. Continue to mix gently with a spatula.

Pour the dough into a pie contour previously placed on baking paper and cook at 180°C for 20 minutes. Let cool and detail 5 cm cookie strips.

Make the pink frosting by mixing 35 grams of powdered sugar, glucose syrup and water in a saucepan. Once the mixture is mixed, pour the condensed milk and the previously hydrated gelatin. Stir everything using a spatula. Once the mixture is homogeneous, pour it into the white chocolate and add the dye.

Make the chocolate frosting by mixing the 100 grams with melted milk chocolate, the grape glove oil and the praline.

Place a layer of raspberry marmalade previously frozen and detailed in 5 cm on the Brownie. Place everything on a rack and cover with milk chocolate frosting.

Ice each of the desserts with the pink frosting and place them on the brownie, then decorate according to your desires.