Prepare Raspberry Coulis: In a saucepan, combine fresh raspberries, raspberry puree, caster sugar, and lemon juice. Cook over medium heat for 15-20 minutes, blending until smooth, then strain to remove seeds.

Make Spider Coating: Melt cocoa butter and white chocolate together. Stir in the roasted sesame paste and edible charcoal powder until mixed. Dip frozen raspberry molds into this mixture to coat, then set back in the freezer to harden.

Prepare Semifreddo Mixture: In separate bowls, whip the cream and mascarpone until fluffy. Melt white chocolate and mix in the roasted hazelnut paste and charcoal. Fold the whipped cream mixture into the chocolate mixture gradually, then layer with raspberry coulis in the molds before freezing.

Create Sesame Tuile: Blend egg whites, caster sugar, roasted sesame paste, flour, oil, and charcoal. Pipe the mixture onto a silicone mat in spider web shapes. Bake at 150°C (300°F) for 5-8 minutes, then let cool completely.

Make Sesame Crumbs: In a bowl, mix the milk powder, rice flour, cornflour, sugar, salt, and melted butter. Spread the mixture on a baking sheet and bake at 150°C (300°F) for 20 minutes, then cool completely.

Assemble the Dessert: On a plate, artistically drizzle with raspberry coulis, add a scoop of semifreddo, place the tuile, sprinkle sesame crumbs on top, and garnish with your spooky spider decorations.