150g/5½oz raspberries
about 6–8 tbsp lemon curd
2 level tsp baking powder
caster sugar, to sprinkle
350g/12oz caster sugar
3 tbsp icing sugar
icing sugar, to dust
350g/12oz self-raising flour
2 tsp vanilla bean paste or extract (or 2 vanilla pods, seeds scraped out)
50g/1¾oz white chocolate shavings
600ml/20fl oz double cream
6 free-range eggs
1 free-range egg white, lightly whisked
350g/12oz baking spread, straight from the fridge