Make a template by cutting a 10cm x 4cm rectangle out of a piece of plastic. Whip the egg whites to firm peaks. Add the sugar caster sugar slowly, whisking continuously, until very firm and glossy. Fold in the icing sugar.
On a tray lined with non stick paper, make 8 rectangles of meringue as thinly as possible using the plastic template. Sprinkle over the flaked almonds and dust with icing sugar. Bake for 2 hours or until dry on top and underneath.
Whisk the mascarpone together with the double cream icing sugar and vanilla seeds until thick.
Puree half of the 500g raspberries with the sugar and 50ml water. Strain though a fine sieve into a small saucepan. Bring to the boil, add the whole raspberries, warm gently and remove from the heat.
To serve, place 2 scoops of vanilla ice cream in the centre of each plate, top with a slice of meringue, a little of the cream and some raspberries, top with a little more of the cream and a second rectangle of meringue. Place a spoonful of the mascarpone cream at each end of the rectangles, dust with icing sugar, garnish with mint and spoon the warmed raspberries all around.