Ingredients

Step by step

1. Grease a 2lb loaf tin (19.5cm x 9.5cm x 7cm) with oil and line with baking paper, leaving an overhang of about 3cm. Put 3 gelatine sheets into a bowl and 2 sheets in another. Cover both with cold water and leave to soften until needed.
2. Put 2 packs of raspberries into a pan with the caster sugar and 2 tablespoons water. Gently heat for about 5 minutes, mashing with the back of a spoon until the raspberries have broken down and are really juicy. Tip into a sieve over a bowl and push through using the back of a spoon. You should have about 200ml purée. Discard the seeds.
3. Squeeze out the 2 sheets of gelatine and stir into the warm raspberry purée until melted. Pour half into the tin and put in the freezer for 15-20 minutes until just set. Set the remaining purée aside until needed.
4. Whisk 350ml double cream to soft peaks, using an electric hand whisk. Put the rest of the cream in the fridge, for the topping. In another large bowl whisk the mascarpone, vanilla paste and icing sugar until combined. Beat in nearly all the chopped pistachios (reserve a few to garnish) and 100ml Pimm's. Fold in the whipped cream until smooth.
5. Drain the remaining soaked gelatine and add 3 tablespoons slightly cooled boiled water to the bowl, stirring until melted. Pour into the mascarpone mixture, stirring until combined. Remove the loaf tin from the freezer and spoon a layer of the mixture (about 2cm deep) over the lightly set purée to cover. Press in about 10 raspberries.
6. Whisk the remaining Pimm's, the apple juice and 1 tablespoon icing sugar in a bowl. Dip 6 sponge fingers, one at a time, into the mixture. Arrange in 2 rows of 3, lengthways, pressing into the cream, with a gap between each finger. Spread a thin layer of the mascarpone mixture over to cover, then pour on the rest of the raspberry purée. Put in the freezer for 15 minutes.
7. Once the raspberry layer has set, add another thick layer of cream on top. Repeat the layering again using 10 raspberries, 6 dipped sponge fingers, then finish with the last of the mascarpone mixture, smoothing to cover. The mixture will come over the edge of the tin by about 1cm. Cover and chill for at least 4 hours, or overnight, until firm.
8. To serve, remove the cream from the fridge and softly whip. Turn the terrine upside down on a plate and discard the baking paper. Top with the cream; scatter over the reserved pistachios, raspberries and lemon zest.