Raspberry, Lemon and Marshmallow Filo Pie

For 4 individual pies or 1 x "8" pie 8 sheets of filo melted butter for brushing 250ml double cream 200g fresh or frozen raspberries 2 tablespoons lemon curd zest of 1 lemon 2 tablespoons icing sugar

Marshmallows

2 egg whites
100ml water
1 tablespoon liquid glucose
50g castor sugar
few drops orange flower water
1 sheet of gelatine soaked in cold water or 1 sachet of gelatine dissolved in hot water

Pre-set oven to 180oC, gas 6 or 350oF
Brush 4 individual pie tins or 1 large tin with butter. Brush each sheet of filo with butter and press into the tins. Prick with a fork and brush with more butter. Bake for approximately 5 minutes or until golden brown. Remove from oven and cool.

Make the filling by lightly whipping the cream and then folding in the raspberries, lemon curd, lemon zest, and sugar. Set aside. Make the marshmallow by bringing the water, glucose, sugar and orange flower water to the boil. Boil until a drip of the mixture forms a 'soft ball' when dropped in cold water - it should feel soft when dropped in the water and should not solidify.

Whisk the egg whites until firm peaks and then slowly pour the sugar mixture on top of the egg whites, whisking all the time. The egg whites should look glossy. Add either gelatine and whisk to incorporate.

Place marshmallow in a piping bag. Spoon the raspberry mixture into the pie cases and pipe the marshmallow on top. Either place under a grill to cook the marshmallow to golden brown or blow torch all over to get the same effect.

Serve with fresh raspberries and a dusting of icing sugar.