Step 1

Place cream and icing sugar in a bowl and whisk to soft peaks. Add vanilla, lemon zest and mascarpone, and whisk to firm peaks. Fold in meringue.

Step 2

Place 1 sponge on a serving plate and spread with half the jam. Top with half the meringue cream, then drizzle with remaining jam. Top remaining sponge with remaining meringue cream, using a palette knife to create peaks, then place on top of first cake.

Step 3

Scatter with raspberries, mint and extra lemon zest to serve.