2 lemons, zest and juice
250g/7oz raspberries
250g/9oz raspberries
200g/7oz caster sugar
4 tbsp cornflour
2 tbsp icing sugar
oil, for greasing
1Β½ tsp vanilla extract
300g/11oz white chocolate, roughly chopped
750g/1lb 10oz full-fat soft cream cheese
350ml/12fl oz double cream
3 free-range eggs, separated
25cm/10in sponge cake disc (cut from a large ready-made sponge flan case)
50ml/2fl oz bourbon, plus extra for sprinkling