This terrine has layers of raspberry-dotted sponge, raspberry jam-jelly, creamy custard and fresh raspberries – plus lashings of raspberry meringue cream. You can bake the sponge and meringues a day in advance.
Make the sponge. Heat the oven to 190°C/170°C fan/375°F/Gas 5.
Whisk together the eggs, sugar and almond extract in a mixing bowl until very thick, light and mousse-like. The whisk should leave a ribbon-like trail when lifted.
Sift the flour and ground, dried raspberries onto the mixture and carefully fold in. Transfer to the Swiss roll tin, spreading all the way to the corners.
Bake for about 12–15 minutes, until golden and springy. Loosen the sponge, and turn out onto a wire rack to cool. If you’re not assembling the terrine immediately, wrap the sponge in baking paper and store in an airtight container overnight.
To make the meringues, turn down the oven to 120°C/100°C fan/235°F/Gas ½–1. Whisk the egg whites to soft peaks. Whisk in the caster sugar, a tablespoon at a time, and whisk to stiff peaks. Sift the icing sugar over the meringue and carefully fold in to combine.
Transfer the meringue to a large disposable piping bag and snip off the end to make a 2.5cm opening. Pipe 3cm meringue ‘kisses’ onto the lined baking sheet. Bake for about 45 minutes, until very crisp and dry. Leave to cool. If not using immediately, store in an airtight container overnight.
To make the raspberry meringue cream. Tip the ground, dried raspberries into a mixing bowl. Add the cream and icing sugar and whip until floppy. Add the fresh raspberries and whip again to soft peaks.
Roughly crush 85g of the cold meringues and gently fold in. Spoon the mixture into the lined loaf tin and spread evenly. Chill for about 1 hour in the fridge or 15 minutes in the freezer, until cold and firm.
Meanwhile, make the jam-jelly. Put the gelatine leaves into a bowl and add enough cold water to cover. Leave to soften and expand.
Put the sugar, raspberries and 100ml of water into a medium pan over a medium heat. Stir until the sugar melts and the fruit softens, then bring to the boil, reduce the heat and simmer gently until the fruit is very soft and pulpy.
Press the mixture through a sieve into a measuring jug. (Discard the seeds.) Squeeze out the gelatine and add to the hot raspberry liquid. Whisk until dissolved, then make up the liquid to 500ml with cold water. Leave to cool completely, stirring frequently, so that the mixture doesn’t set.
Cut the sponge into 2 rectangles as big as your loaf tin (make up the second layer with cut pieces as necessary). Place one rectangle on top of the raspberry cream layer in the tin. Then, stir the cold jelly and pour it all over the sponge. Allow it to soak through until you have a distinct layer.
Arrange 10 rows of 3 fresh raspberries on top, then chill again for about 30 minutes, until set and firm.
To make the custard layer, heat the milk in a medium pan until boiling, then remove from the heat. Put the sugar, egg yolks, cornflour, custard powder and almond extract into a heatproof bowl and whisk until very smooth and creamy.
Slowly whisk in the milk to combine, then tip the mixture back into the pan and whisk over a medium heat until the custard boils and thickens. Remove from the heat and whisk well until very smooth and light. Leave until completely cold, whisking occasionally.
Carefully spoon the cold custard on top of the jelly in an even layer. Cover with the second layer of sponge and gently press. Wrap tightly with the overhanging cling film and chill again for about 1 hour to set.
To decorate, whip the cream with the icing sugar and liqueur until just firm enough to pipe, then transfer to the remaining piping bag and cut off the tip.
Unwrap the cling film and turn out the terrine. Pipe small ‘kisses’ of cream on top and decorate with the raspberries and toasted almonds. Chill until you’re ready to serve.