Mary Berry shows how to make Swedish Prinsesstarta dessert on The Great British Bake Off 2014 third Masterclass.

Mary says: “This Swedish layer cake is great fun – bright green and full of custard, jam, marzipan, and a mound of whipped cream!”

The ingredients for the vanilla custard are: 600ml milk, 1 vanilla pod, split in half lengthways and seeded scraped out, 6 free-range egg yolks, 100g caster sugar, 50g cornflour and 50g unsalted butter.

For the jam: 200g raspberries and 175g jam sugar.

For the sponge: 4 large free-range eggs, 150gcaster sugar, 75g cornflour, 75g plain flour, 1 tsp baking powder and 50g butter, melted.

For the fondant rose: 25g pink ready-to-roll icing and icing sugar, for dusting.

To decorate: 750ml pints double cream and 50g dark chocolate (36% cocoa solids), melted.

For the marzipan: 400g ground almonds, 150g caster sugar, 250g icing sugar, plus extra for dusting, 2 medium free-range eggs, beaten, 1 tsp almond extract and green food colouring paste (do not use liquid food colouring)