Dissolve the jelly in 1 cup of boiling water, stir until fully dissolved, add 1 cup of cold water and mix in 150g of fresh raspberries. Pour into a shallow dish and refrigerate for about 2 hours or until set.

Preheat oven to 150°C. Whisk 4 egg whites until stiff peaks form. Gradually incorporate 200g of caster sugar until glossy. Pipe 5 rounds onto a lined baking tray, reduce oven to 120°C and bake for 1 hour. Cool in the oven.

In a double boiler, combine 4 whole eggs, 3 egg yolks, 220g of caster sugar, zest and juice of 3 lemons. Cook over simmering water for about 30 minutes until thickened. Stir in 175g of butter until melted; chill in the fridge.

In a bowl, beat 250g of mascarpone with 50g of caster sugar until smooth. Gradually add 250ml of thickened cream and 1 tsp of vanilla bean paste, whisk until stiff peaks form. Avoid overwhipping.

Layer the trifle starting with set jelly, lemon curd, savoiardi biscuits, mascarpone cream, and fresh raspberries. Repeat layers to desired height.

Gently place cooled meringue rounds atop the final layer of mascarpone cream. Optionally dust with edible gold dust. Chill assembled trifle for at least 30 minutes before serving.