Pre heat your oven to gas mark 4.

Start by lineing a small cake tin with butter and them greaseproof paper. You can just use butter but it is reliable if you use greasproof paper.

cream together the margirine and caster sugar in a bowl.

In a separate bowl crack two eggs. The reason for not putting both eggs straight into the main bowl is because we dont know if the eggs are bad or not. So just to be sure it is better of craking eggs in seperate bowls.

Add each egg at a time to the creamed mixture and whisk to form a creamy mix.

At this stage add the lemon zest and juice.

Fold in the flour. Make sure it has been sifted through. Also, put the flour in the bowl in three stages.

If you feel your mix has become very thick add a tablespoon of milk to keep it smooth.

Pour the cake mix into the pan and bake at Gas mark 4 for about 15-20 minutes.

While your cake is baking we can start on the filling.

Pour 150ml of whipping cream into a bowl and whisk with an electric beater or hand whisk for just until the cream is firm and has peaks. Be sure not to over whisk as it is very easy to do this.

Once the cream has whisked add a teaspoon of sifted icing sugar and fold together. leaving the fridge to chill.

Cheak your cake is baking okay and poke a tooth pick in it. If you are ahead squedual and yiu kbow the caks is not ready, carry onto step 14.

Take the marscapone cheese and whisk for about 30 seconds so it is creamy. make sure the marscapone cheese is at room temp.

Take a spatula and fold in 2 tablespoons of icing sugar as well as the lemon juice.

fold in the whipping cream and chill in fridge until needed.

Cheak your cake and if ready, take out if pan and put on a chopping board.

Take a medium sized glass and cut into the cake. You should get about 3 circles.

leave these circles on a cooling rack until needed.

take a small pan and and add about 300ml of tap water and leave to boil on high speed. Add your lemon peel once it starts to boil

after about 5 minutes add another 50ml of water and add 25g of sugar. Stir with a woodem spoon until the sugar has desolved.

in the mean time take about 9-10 raspberries and chop finely. leave 9 raspberrys whole and make a coulis out of the rest.

add the remaining sugar and stir. leave to strain in a small bowl with a sift in it.

take your filling mix out of the fridge and put into a pipeing bag.

take the chopped raspberries and put abiut a teaspoon at the bottom of 3 glasses. Then pipe a little but of filling until you reach about 1/2 way up.

then take a peice of cake and layer it in to the glasses.

pipe more cream and finish with 3 raspberries of top, and some candied lemon peel.

Serve with the coulis dripping on the top of the glass.