Microwave Sponge
2 large eggs
1 vanilla bean, cut and scraped
40g Chelsea Caster Sugar
2g cocoa powder
15g plain flour

Brandy Snap
50g unsalted butter
50g plain flour
55g Chelsea Golden Syrup
125g Chelsea Icing Sugar

Raspberry Cream
200ml tub dollop cream
1 punnet fresh raspberries
2 tablespoons Chelsea Icing Sugar
Lavender flowers

Whisk the eggs, vanilla seeds and sugar for 20 minutes. Sieve the cocoa powder and flour together. Gently fold the dry ingredients into the egg mixture before placing into a piping bag. Gently pierce 4 holes in the bottom of a paper cup, then half fill the cup with the sponge mixture. Microwave for 45 seconds.

Pre-heat the oven to 170°C. Rub the butter and plain flour together until there are no lumps of butter then add in the golden syrup and sieved icing sugar. When it comes together as dough, roll it between two sheets of baking paper to 3mm thickness. Bake it in a sheet on a flat tray at 170°C for 10 minutes. 

Place the dollop cream in a bowl, tear half of the punnet of raspberries into pieces and then fold through the cream. Retain the remaining raspberries for garnishing.

Tear the sponge into uneven pieces and place on a plate. With a warm teaspoon scoop the raspberry cream and garnish the plate with three scoops. Break up the brandy snap and place random piece onto the plate. Finish with lavender flowers.