Temperature: 400° F

Ingredients

Instructions

In a non-reactive sauce pan, bring berries and sugar to boil and let simmer for 4-5 minutes. Sift in cornstarch and cook for a minute more, or until mixture thickens slightly. Strain seeds with a sieve and reserve raspberry sauce in a bowl. Cool.
Line cooled baked crust with pound cake slices. Spoon cooled raspberry over cake, reserving several tablespoons for meditation spiral on top of pie. Let chill.
Whip together cream, mascarpone cheese, marshmallow, lemon curd and zest. Spoon lemon cream mixture on top of chilled raspberry-cake layer, and smooth top.
In a zip-loc bag with snipped corner or a pastry bag, squeeze a spiral of raspberry liquid atop cream, starting in the center and moving out. (If you use an actual squeeze bottle, you can make a thin, even line, but even the fat one shown here is beautiful because of the berry�??s bright natural color.) Chill and enjoy with additional fresh raspberries on the side.
For crust, either use a store crust rolled slightly thinner, or the following: Into 1 heaping cup pastry flour, cut or rub 3 Tbsp butter and 3 tablespoons shortening,¼ teaspoon salt. Gradually add ice water by the tablespoon (4-5) until you can press a disk of dough together. Roll out using a pie bag and blind bake at 400 for 12-15 minutes, or until brown.