Ingreadient :

• 5 medium eggs
• 125g caster sugar
• 125g plain flour
• 300ml double cream, whipped
• 100ml lemon curd
• 200g raspberries, blitzed
• 1 tbsp caster sugar
• A few extra berries
• Mint
• Macarons
• 8 meringue nests
• 12 macarons
• 12 mini meringues
• 1L double cream, whipped
• Mint
• Selection of berries
• Icing sugar

Direction :

1. Preheat the oven to 180c
2. To make the puree, blitz the raspberries.
3. Line a 22cm x 32cm tin with greaseproof paper. In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage (5-6 mins), fold in the flour, pour into the tin and level out.
4. Bake for 10-12 minutes on the middle shelf and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar and remove the paper.
5. Spoon the pureed berries over the sponge, spoon over the cream and curd all over the sponge and roll up tightly. Then, pop onto a large platter.
6. To decorate, pipe over the rest of the cream, dot with berries, mint and macarons.
7. Place the meringue shells in a circle on a cake stand. Spoon over the cream, top with macarons, berries and mint, dust with icing sugar.