Roughly chop the chocolate. Add coconut oil and carefully melt over a warm water bath. Crumble puffed rice. Mix chocolate and puffed rice. Spread the bottom of a springform pan (26 cm Ø) with oil and spread the mixture on top.
Press down a little, pulling up slightly at the edge, chill. In the meantime soak gelatine in cold water. Roughly chop the meringue. Stir cream cheese, mascarpone, liquid cream, sugar and lemon juice until smooth. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Carefully fold in the meringue pieces first, then the raspberries. Spread on the chocolate base and smooth down loosely.
Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Carefully fold in the meringue pieces first, then the raspberries. Spread on the chocolate base and smooth down loosely. Chill the cake for about 2 hours. Sprinkle with chopped meringue shortly before serving
waiting time approx. 2 hours