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1. Whisk egg whites and sugar until medium peaks.
2. Gently whisk in egg yolks and fold in plain flour.
3. Using a 10mm plain round tip, pipe one 15cm diameter and one 10cm circle and two 25cm x 12cm long ladyfinger-shaped bands.
4. Dust the icing sugar over the sponge and bake at 180°C for 10 to 15 minutes.

1. Bring purée in a pot to a boil.
2. Mix sugar and cornflour in a bowl.
3. Whisk the sugar mix into the purée and boil for at least a minute.
4. Pour the compote into a tart ring lined with cling wrap, top it with the smaller round sponge, and set in the freezer.

1. Bloom the gelatine powder with the lemon purée and set aside.
2. Whisk egg yolks and sugar in a bowl.
3. Bring vanilla extract, zest, and 180g of cream to a boil. Whisk the egg mixture in and cook till 82°C.
4. Dissolve the gelatine mix into the cream and let the mixture cool over an ice bath.
5. Whisk the 240g of cream and icing sugar into medium peaks.
6. Fold the whipped cream into the cooled mixture.

Assembly

1. Trim the ladyfinger band to 10cm in height. Line the ladyfinger into the 15cm ring.
2. Pour half of the Bavarian cream into the ladyfinger sponge ring.
3. Place the raspberry compote disc in the middle. Pour the remaining cream and leave in the freezer to set.
4. Whip up some Chantilly cream and place it into a piping bag.
5. Pipe Chantilly cream on top of the cake and decorate with fresh raspberries and lemon zest.