1 x 450g tin lychees, drained and broken up
2 x 200g punnet raspberries
5g/ 1/8oz red food colouring
300²µ/10½´Ç³ú plain flour
50²µ/1¾´Ç³ú plain flour
½ tsp agar-agar
150g/5½oz blanched whole almonds
100²µ/3½´Ç³ú caster sugar
140g/5oz caster sugar
75²µ/2½´Ç³ú caster sugar
50²µ/1¾´Ç³ú caster sugar
200g/7oz caster sugar (exactly the same weight as the raspberries)
15²µ/½´Ç³ú cornflour
75²µ/2½´Ç³ú ground almonds
120g/4oz icing sugar
75²µ/2½´Ç³ú icing sugar
1 tsp rose water
150g/5½oz salted butter
25g/1oz butter, chopped into 1cm/½in cubes
4 free-range eggs, 3 yolks only, 1 whole, beaten for egg wash
6 free-range eggs, yolks only
2 free-range eggs
55g/2oz free-range egg whites
250g/9oz mascarpone
500ml/18fl oz full-fat milk