(*) For a terrine mold of 3/4Liter capacity, enough for 6 people.
Cut the apricots in half and remove the seeds. Stew with the sugar (1) until very soft with the lid closed, stirring occasionally. Puree.
Soak the gelatin in enough cold water to collapse. Squeeze out half of the gelatin sheets and let them melt in the hot apricot cream. Refrigerate until the mixture begins to set at the edges. Mix again until well blended.
Stir the egg yolks, mascarpone, sugar (2) and vanilla sugar (1) until creamy.
Put the apricot liqueur or kirsch in a small pan and heat. Squeeze the remaining gelatine leaves well, add them and let them melt on a low fire. Remove from heat. Add the mascarpone cream by the spoonful, stirring throughout, then spread through a sieve.
Whip the cream until stiff. Beat the egg whites with the sugar (3) until white. Beat the mascarpone cream well one more time. First stir in the cream, then the snow.
Cover the baking dish with cling film. Spread one third of the mascarpone cream evenly in it. Chill the terrine briefly. Pour half of the apricot mixture on top and chill the terrine again. Cover with the second third of the mascarpone cream. Refrigerate the terrine briefly.
Important: Chill the terrine briefly between each step so that the layers separate clearly.
Briefly mix the raspberries with the vanilla sugar (2