Paris-Brest

Preheat oven to 200°C. Draw a 20cm circle onto a piece of baking paper and place, drawn-side down, onto a large baking tray.

Heat butter and 1 cup water in a medium saucepan over medium heat until butter melts and mixture comes to the boil. Add all of the flour in one go and beat with a wooden spoon for 2 minutes or until mixture comes away from side of pan. Transfer to the bowl of an electric mixer, spreading out to cool slightly.

Add eggs, one at a time, beating until well combined and mixture becomes thick and glossy.

Spoon mixture into a large piping bag fitted with a 1.5cm plain nozzle. Pipe a ring of dough over circle on baking paper. Pipe a second ring inside the first. Pipe a third ring on top of and between the 2 circles. Bake for 20 minutes. Reduce oven to 180°C and bake for a further 25 minutes or until golden and crisp. Transfer pastry immediately to a wire rack and slice in half horizontally. Lift off top and leave both to cool completely.

Whisk mascarpone and custard in a bowl until smooth. Gently fold in raspberries. Place pastry base onto a serving plate. Top base with raspberry custard, cover with pastry top and scatter over almonds.

Place sugar and 1/4 cup water into a small saucepan over medium heat and stir until sugar dissolves and mixture comes to the boil. Simmer for 8 minutes or until mixture is a rich caramel colour. Drizzle toffee over pastry and serve.