INGREDIENTS
200 g
Raspberries
6
Egg yolks, free-range
4
Eggs, large free-range
2
Eggs, medium free-range
1
Food colouring paste, green
1 tsp
Almond extract
1 tsp
Baking powder
400 g
Castor sugar
125 g
Cornstarch
50 g
Dark chocolate
1
Icing sugar
250 g
Icing sugar
175 g
Jam sugar
25 g
Pink ready-to-roll icing
75 g
Plain flour
1
Vanilla pod
400 g
Almonds, ground
50 g
Butter, unsalted
50 g
Butter
750 milliliters
Double cream
600 milliliters
Milk