Preparation time: 45 min Baking time: 30-40 min
Bring the milk to the boil with salt, 1 tbsp. sugar and the vanilla bean cut lengthwise. Bring to a boil a few times, then remove the vanilla bean again, scrape out the pith and add to the milk. Sift in the long-grain rice and swell over low heat for 20-30 minutes. It should still be grainy, but soft throughout. Remove from the heat and cool.
Cream the butter with the marzipan paste and 25 g sugar. Next, add the yolks in order. Stir this mixture into the cooled long grain rice. Whip the egg whites to whipped egg whites, gradually sift in the remaining 25 g sugar and gently fold the firm whipped egg whites into the rice mixture.
Grease a gratin dish with butter. Fill the mold with raspberries, sprinkle with rum and juice of one lemon, pour the rice mixture on top and smooth the surface. Put the casserole on the bottom shelf in the oven heated to 200 C and bake for 30-40 min.
About 10 min before the end of the baking time for the meringue topping, beat the egg whites until stiff and drizzle in the sugar. Put this smooth, firm snow into a piping bag with a large nozzle and, as soon as the casserole is baked, pipe the meringue topping over it. Increase the heat of the oven to 250 C and bake the casserole until yellow-brown. Leave the oven door ajar to allow the steam to escape.
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