200g/7oz raspberries
green food colouring paste (do not use liquid food colouring)
75²µ/2½´Ç³ú plain flour
1 tsp almond extract
1 tsp baking powder
100²µ/3½´Ç³ú caster sugar
150²µ/5½´Ç³ú caster sugar
50²µ/1¾´Ç³ú cornflour
75²µ/2½´Ç³ú cornflour
400g/14oz ground almonds
25g/1oz pink ready-to-roll icing
icing sugar, for dusting
250g/9oz icing sugar, plus extra for dusting
175g/6oz jam sugar
1 vanilla pod, split in half lengthways and seeded scraped out
50²µ/1¾´Ç³ú dark chocolate (36% cocoa solids), melted
50²µ/1¾´Ç³ú unsalted butter
50²µ/1¾´Ç³ú butter, melted
750ml/1â…“ pints double cream
4 large free-range eggs
2 medium free-range eggs, beaten
6 free-range egg yolks
600ml/20fl oz milk