Use the strip of pastry you trimmed off to build up the edges where the pastry falls short in the tin. Press it firmly into place and neaten up the whole rim.

Put the curd cheese in a bowl, crack in the eggs and add the sugar. Feel free to adjust the amount of sugar in the recipe to suit your own taste, since some people prefer sweeter desserts and others less sweet.

Mix the curd cheese, sugar and eggs together well until the mixture is smooth and evenly coloured, with no streaks of unmixed egg or sugar left. Season the filling with a pinch of vanilla and pour in the cream, again stirring it in thoroughly until smooth.

Don't forget to taste as you go. At this point you can add a bit more sugar if the filling doesn't seem sweet enough.

Pour the prepared curd cheese filling into the tin, over the pastry. Smooth the surface and press the fruit into the filling. In our case we used frozen raspberries, which we didn't thaw before using.

Bake in the preheated oven for 40–50 minutes. The edges of the cake should darken slightly. Once out of the oven, let it cool for about an hour so it slices neatly.