1. Macerate the preserved fruits (cut into small cubes) in the rum.

Nougatine preparation:

1. Grill 0.66 lbs. ground almonds in the oven to give them a light coloration.
2. Cook 0.66 lbs. sugar to caramel.
3. When the caramel is ready, pour the grilled almonds inside.
4. Mix the whole so that the almonds are well covered with caramel.
5. Spread the whole as thin as possible.
6. Break the nougatine into small pieces.
7. Store in the refrigerator.

Preparation of the Italian meringue:

1. Cook the 0.27 lbs. sugar at 248 degrees F.
2. Prepare the egg whites. Add 1.4 oz. sugar at the end to bind them strongly.
3. Add the cooked sugar and stir until completely cooled down. Then, store cold.

Sauce preparation:

1. Boil the raspberries and the sugar for 2 minutes:
2. Strain in a thin sieve. Store cold.
3. Prepare the 1.1 lbs. fleurette cream to a whipped cream (without sugar).
4. Mix the cold Italian meringue with the whipped cream in an ice-cube "bain-marie".
5. Incorporate the very cold nougatine and the preserved fruits. Do not mix too long.
6. Next, fill the moulds and put the whole for 2 hours in the refrigerator.
7. Cover the serving dish with raspberry sauce. Place an iced nougat slice on it and decorate with a mint leaf and a raspberry.