Prepare the marmalade the day before. Top, tail and rinse the gooseberries and boil for about 3 minutes. Add the jam sugar and boil for a further 10 minutes.
Skim off any foam and pour into a warm, thoroughly-cleaned jar. Seal. Store in a cool place.
Set the oven temperature to 175 °C. Melt the butter and add the white chocolate. Stir until smooth and set aside to cool.
Beat the eggs and sugar until fluffy. Add the lemon juice and butter mixture and stir into a smooth mixture. Fold in the flour and stir carefully into a smooth dough.
Grease a baking tray, 24 x 30 cm, and pour in the dough. Carefully pipe the gooseberry marmalade and spread the raspberries on top; they will sink while cooking. Sprinkle nib sugar over the top and bake in the middle of the oven for 18–20 minutes.
Leave to cool and then refrigerate overnight. Cut into pieces and serve.
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