Red Berry Dessert Squares

Mix together the flour, sugar and lime zest and pile onto the work surface. Add the butter and chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a smooth pastry, wrap in cling film and chill for 30 minutes.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.

Roll out the pastry onto the prepared baking tray. Pierce all over with a fork and bake for around 10 minutes until golden brown. Cut into three 25 cm squares and leave to cool.

Soften the gelatine in cold water.

Place the cornflour and vanilla seeds in a bowl and add 4-5 tbsp of the milk. Stir until smooth.

Place the remaining milk, cream and sugar in a pot and bring to the boil. Remove from the heat and stir in the cornflour mixture. Return to the heat and cook for a further 2-3 minutes until creamy.

Wring out the gelatine and stir into the pudding mixture. Transfer to two bowls and stir in the liqueur into one bowl.

Place one of the cake bases in a baking frame (25x25 cm) and spread with the lime pudding cream. Place another piece of cake base on top and spread with the jelly. Place the final piece of cake on top and spread with the vanilla pudding cream. Chill for at least 3 hours in the fridge.

To make the topping, mix the starch with 2-3 tbsp cold water.

Place the lime juice, sugar and around 175 ml water in a pot. Bring to the boil and add the starch. Mix well for 1-2 minutes until the mixture thickens. Stir in the lime liqueur and spread on top on the cake.