For the sparkling wine jelly: Heat the sparkling wine, water and sugar over a gentle heat; once the sugar has dissolved, allow to boil for 30 seconds. Remove from the heat.

Sprinkle the gelatin powder over the cold water in a small bowl, allow the gelatin to sponge or swell up for 2-3 minutes. Add a little of the hot sparkling wine mixture and stir to dissolve before adding to the remaining hot wine mixture.

Allow to come to room temperature then divide the jelly between 8 Le Creuset Tumblers, adding a few raspberries into each glass. Cover each glass with clingfilm and chill overnight in the fridge.

For the raspberry curd: Place all the ingredients in a medium-sized Le Creuset saucepan and heat gently. Stir continuously until the sugar has dissolved and the butter has melted.

Continue stirring for 10-15 minutes until the raspberries have naturally disintegrated, and the mixture coats the back of a spoon. It is important not to overheat the mixture – it must not boil, or the eggs will curdle. Remove from the heat and strain using a sieve, pushing down on the mixture to get the most raspberries through. Cover and allow to cool before chilling in the fridge overnight.

To assemble: Using a cookie cutter, cut circles of cake, 1cm thick, to fit the inside of the tumbler, on top of the jelly. Carefully slide into the tumbler at an angle so as not to break the sponge and to fit snugly over the set jellies.

Divide the vanilla custard between the tumblers, then top with a layer of Chantilly cream and lastly a layer of raspberry curd. Top with fresh raspberries and dust with icing sugar to serve.

Cover and store in the fridge for up to 4 hours.