Raspberry Cream Pie

Place the frozen raspberries in a pot over medium heat. Cook for about 30 minutes, stirring occasionally, until the berries break down into a saucy, jam-like consistency.

During the final minute of cooking, stir in 50g of the sugar and cook until dissolved.

Transfer to the refrigerator and chill until ready to serve.

Place the saltine crackers in a zip-top bag and crush them with a rolling pin until broken into small pieces.

Melt 100g of the butter in a sauté pan over medium heat. Add the crushed saltines and sauté for 10 to 15 minutes, stirring as you would breadcrumbs, until lightly toasted and fragrant.

While the crackers are still warm, add 30g of sugar and stir well so the sugar begins to dissolve.

Transfer the toasted saltines to a mixing bowl. Add the remaining 135g of melted butter and toss until evenly coated. Transfer the mixture to a pie dish. Using the bottom of a drinking glass, firmly press the mixture across the bottom and up the sides to form the crust.

Spread the jam evenly over the bottom of the crust.

Place the gelatin sheet in cold water and allow it to bloom. Heat 100g of the double cream in a small pot until it just comes to a boil.

While whisking continuously, slowly pour the hot cream over the egg yolks so the eggs do not clump.

Squeeze excess water from the bloomed gelatin and whisk it into the warm custard until dissolved. Stir in the remaining 100g double cream, then set aside to cool slightly.

Place the cream cheese, mascarpone and icing sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth.

Add the slightly cooled custard mixture and continue whipping for a few minutes, just until the filling becomes smooth and fluffy. Do not overmix.

Spoon the cream filling over the strawberry jam layer and spread it evenly, creating a slight dome on top. Refrigerate until ready to serve.

The pie can be served within about an hour. Just before serving, spoon the chilled raspberry quick jam over the top.