Sponge
5 egg yolks
110g caster sugar
3 egg whites
Pinch of salt
40g plain flour
20g cornflour
40g butter, melted and cooled
Vegetable oil spray

Creme Anglaise
1 cup milk
½ cup castor sugar
1 vanilla pod, halved and scraped
1 teaspoon vanilla paste
5 yolks
¼ cup thickened cream
2 tablespoons cointreau

Pistachio Praline
1 cup castor sugar
4 tablespoons water
1 cup pistachio nuts, toasted

Chocolate Ganache
½ cup thickened cream
1 cup 70% Dark chocolate, roughly chopped
Raspberry Coulis
1 punnet fresh raspberries
½ cup water
2 tablespoons sugar

Mascarpone cream
250g Mascarpone
Juice of half a lemon
1 tablespoon lemon zest
1 tablespoon orange zest
1 cup thickened cream, whipped to firm peak
3 strawberries, calyx removed and flesh quartered

To serve
1 punnet strawberries, halved
1 punnet raspberries