Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6 and line 2 x 23cm / 9 inch round, loose bottomed baking tin with parchment.

For the choux pastry, place the butter and milk in a saucepan and place over a medium heat, allowing the butter to melt. Once the butter has melted, turn the heat up to high and bring the mixture to a rolling boil. Once the mixture is boiling, quickly add the flour, stirring vigorously until a cohesive dough forms that comes away from the sides of the pan. Remove the dough to a plate and spread out to allow it to cool slightly.

Once the dough has cooled slightly - which should take 5 - 7 minutes, place it back into the pan and beat in the eggs a little at a time. You may not need to add all of the egg mixture so only add as much as you need to achieve a 'dropping consistency' - that is, until the dough only takes a couple of seconds to drop from a spoon when held up.

Spread the dough into the lined baking tins and bake for 20 minutes until puffed and golden then remove to a wire rack and let the choux discs cool completely.

When you are ready to assemble, whip the cream until soft peaks form. Combine with the fresh custard and lemon zest and fold in the vanilla bean paste and raspberry jam.

To assemble, use the baking tin so the cake holds its shape. Place one of the choux pastry bases at the bottom of the tin, the cream in the middle and the second pastry base on top.

Dust the whole cake with icing sugar and decorate with lemon zest & raspberries. Enjoy!