Ricotta, Raspberry & Lemon Baked Torte

Ingredients

• 55 g eggs whole - 1 large egg
• ½ vanilla pod, seeds scraped
• 25 g caster sugar
• Pinch salt
• 35 g self-raising flour
• ¼ tsp baking powder
• 25 g unsalted butter, melted and cooled
• 25 ml water
• 25 ml limoncello
• 165 g eggs whole – 3 large eggs
• 165 g caster sugar
• 2 tbsp water
• 105 g plain flour
• 1 lemon, juice & zest finely grated
• 375 g Giorgio's Ricotta
• icing sugar to finish
• 200 g Mascarpone
• 2-3 punnets raspberries
• ½ lemon, zest finely grated to dust icing sugar