Method

• 1.
  For the lemon curd cream, place the egg yolks, sugar and lemon zest and juice in a heatproof bowl and whisk together until smooth. Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and cook, stirring, for 8-10 minutes until thickened slightly. Remove from heat and whisk in butter, one piece at a time, until smooth. Cool completely. Fold the mascarpone into the lemon curd until well combined. Cover and chill until required.
• 2.
  Meanwhile, preheat the oven to 220°C and line 3 baking trays with baking paper.
• 3.
  Trim each pastry sheet to a 25cm x 15cm rectangle. Working in batches if necessary while keeping the remaining pastry chilled, place the pastry on the prepared baking trays and prick all over with a fork. Place another sheet of baking paper on top of the pastry, then place a heavy baking tray on top. Bake the pastry for 20-30 minutes until golden. Allow to cool completely.
• 4.
  Place 1 pastry sheet on a serving plate and spoon over half the lemon curd cream and half each of the red and golden raspberries. Repeat layers, then top with remaining pastry sheet. Dust with icing sugar and decorate with rose petals. Serve immediately.