1. I use a stainless steel mixer bowl to make this, first filling the bowl with boiling water and placing the whisk attachment into the water. Leave it to heat up somewhere safe, out of reach of children.

2. Blitz the raspberries, sugar and rose water until smooth, with a stick blender or in a Nutribullet. Pour the puree through a sieve and discard the seeds. Set this coulis aside.

3. Halve the peach and remove the stone. I leave the skin on, especially if it’s organic. Blitz the peach with the lemon juice, sugar and saffron threads until completely smooth. Set aside.

4. Once the stainless steel bowl is warm, dry it well and whisk the eggs, yolk and sugar until pale, frothy and voluminous. Set aside to cool.

5. Whip the cream and vanilla extract until soft peaks form, then gently fold the cream into the egg mousse. Line a 2lb loaf tin with clingfilm. Dot a few tablespoons of the two fruit purees into the tin, then top with some of the cream mousse. Swirl a little, then repeat, alternating the layers between fruit and cream.

6. Once the tin is full, tap it on the counter firmly to remove any air bubbles, then cover well and freeze overnight or for eight hours, until set.

7. Remove from the freezer for 10 minutes before dividing into thick slices. Serve with more raspberries or sandwich between wafers.