450g raspberries
450g strawberries - halved if large
8-10 mint leaves
icing sugar for dusting

For the custard

300ml full cream milk
142ml single cream
1 vanilla pod, split and seeds scraped
100g caster sugar
2 tsp cornflour
yolks of 4 large eggs
finely grated zest of 2 large, unwaxed lemons

For the Lemon Crispies

100g very soft unsalted butter
85g icing sugar
100g plain flour, sifted
finely grated zest of 2 lemons

1. Heat the milk and cream to simmering point in a non-stick pan along with the vanilla pod and scraped seeds. In a bowl, whisk together the sugar, cornflour, yolks and zest, then whisk in the hot milk. Return to the rinsed pan and bring to simmering point, stirring continuously. Simmer for a few seconds, then remove the vanilla pod.

2. Cover the surface of the custard with cling film or a disc of greaseproof paper and leave to cool, then refrigerate until it is cold and thick.

3. Preheat the oven to fan 160C. Line 2 baking sheets with non-stick baking parchment. Put all the ingredietns into a food processor and blitz to a pipeable consistency. Spoon the mixture into a pipinng bag fitted with a 1cm plain or star nozzle and pipe 16 7.5cm strips on to the baking sheets, leaving a 4cm gap between each one to allow for expansion.

4. Bake for 12-15 minns until the biscuits have become a light golden brown. Remove from the oven and leave to cool and firm for 5-6 minutes before transferring to a cooling rack. Once cold, carefully remove the biscuits with a palette knife - they are very crumbly and tender - and pack them in an airtight container for up to a week.

5. To serve, pile the fruits in a large bowl and shred the mint leaves lengthways over them, then dust with icing sugar. Offer the chilled custard in a pretty jug or bowl with a small ladle for serving, and pass round the lemon crispies on a plate.