Break the chocolate into pieces for the cake base. Melt the chocolate in a hot bain-marie together with the plate-fat. Finely chop puffed rice and mix with the liquid chocolate.
Brush a cake plate with some oil. Place the rim of a springform pan (26 cm Ø) on top. Fill the puffed rice mixture into the rim of the mould and press it down to form the cake base, pressing up the rim by about 2 cm.
For the cream, soak gelatine in cold water. Chop the meringue tuffs. Select the raspberries, wash and drain. Stir cream cheese, mascarpone, milk, sugar and lemon juice until smooth. Squeeze the gelatine and dissolve at low heat.
Stir in 2-3 tablespoons of cream cheese cream, then stir into the remaining cream. First fold in the meringue pieces, then the raspberries.
Spread the raspberry cream loosely on the chocolate base. Put the cake in a cool place for about 2 hours.