For the genoise: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
Whip up the eggs, yolks and sugar in a mixer until it reaches full peaks and has stiff ribbons.
Meanwhile, melt the butter and milk together, and sift the cake flour.
When the eggs are at full peaks, alternately mix in with a spatula the butter-milk mixture and the cake flour. Take care not to over mix, but to incorporate all the cake flour so there are no lumps.
Pour the batter on the prepared sheet pan and bake 7 minutes, rotate and bake until lightly golden brown and bounces lightly to the touch, another 5 to7 minutes. Let cool. If made ahead of time, it can be kept frozen, wrapped.
Use a stemless red wine glass (which are the shorter but wider type) to cut cake circles that are slightly smaller than the center of your glass.
For the mousse: Warm up the egg yolks and sugar to 180 degrees F/82 degrees C over a double boiler, and then transfer to a mixer with a whisk attachment. Add in the gelatin and whip at high speed until it is a little warmer than room temperature, about 100 degrees F/40 degrees C.
Meanwhile, whip up your cream to a medium-stiff texture and set aside.
When your egg mixture is ready, fold this gently into your mascarpone cheese until even (you can whisk it by hand a little to break it even). Lastly, fold in your whipped cream until it's homogenous, and set aside until ready to use.
To assemble: Fill your stemless wine glass about halfway with the mascarpone mousse. Place a round of the Japanese genoise on top, and pipe another thin layer of mousse directly on top, to cover and hide the cake.
Place 5 to 7 raspberries on top, and top with 3 to 5 berry meringue kisses for an added texture and flavor.
Serve with a glass of bubbly rose.