Whisk egg whites to soft peaks, then gradually add 25g sugar until stiff peaks form.
Boil 125g sugar and water in a pan until it reaches 118°C.
Whisk sugar syrup into egg whites, then add butter gradually until smooth and thick.
Spoon half the buttercream into a piping bag and cover the rest in a bowl.
Preheat oven to 190°C and line three 30cm x 23cm Swiss roll tins.
Beat eggs, flour, sugar, margarine, and red food colouring, then bake for 15-20 minutes.
Repeat the sponge process using vanilla seeds instead of food colouring.
Repeat the sponge process replacing two tablespoons of flour with cocoa powder.
Preheat oven to 180°C and line two baking trays.
Heat sugar, butter, and syrup until dissolved; stir in flour, brandy, ginger, and zest.
Bake small spoonfuls for 6-7 minutes, then wrap around an oiled pencil and cool.
Dip cooled brandy snap ends into melted chocolate and rest on a rack.
Boil double cream, whisk in chocolate to make ganache, and set aside.
Sieve raspberries and mix with icing sugar to create a thick sauce paste.
Cut sponges into 5cm squares and stack with buttercream: pink, vanilla, then chocolate.
Top with ganache, a buttercream swirl, a brandy snap, and raspberry sauce drizzle.