Sieve the flour and baking powder into the sabayon lightly mix the pour in all of the liquid, mix all ingredients together.
Leave to cool.
Heat sugar and vinegar in a pan and ¾ of the raspberries. Heat and reduce to the required consistency. Place a metal ring (greased and floured) on baking paper on an oven tray, fill the ring three-quarters full then scoop a little raspberry jam into the middle. Cook on a middle shelf at 180c for 8-9 mins until set around the sides and soft in the middle. Take out of the oven and run a knife around the edge and serve.
Place caster sugar in a thick bottomed pan and place on the heat shaking and stirring occasionally until all sugar is dissolved and it is golden brown, throw a couple of pinches of each of the sesame seeds into the mix then pour out onto baking paper to cool and set.
Once set break into pieces, store in a tin until needed.