To start: frozen berries should be thawed.

Preheat the oven to 350 F. Line an oiled 8” cake pan with parchment paper and clip it to keep it in place.

Melt the butter in the microwave for 1 minute. Add the sugar, salt and cocoa, whisk together and set it in the microwave for 30 seconds. If it’s hot to the touch, stop here. If not, give it another 30 seconds.

Whisk it very well, and while you are whisking, add the eggs. Whisk for at least a minute. It should turn shiny and smooth.

Add the flour and vanilla and whisk to combine. Pour into cake pan and set to bake for 20 minutes.

While the brownie layer bakes, process the thawed berries and then whisk the puree with the sweetened condensed milk. Pour through a fine mesh sieve to remove seeds.

Whisk the mixture with the egg yolks and lemon zest. Once it’s smooth, add the lemon juice and whisk.

Remove the brownie layer once it has baked for 20 minutes and pour the raspberry layer on top. Return to oven for another 12 minutes, until the top is just set.

Let cool at room temperature and then set in the fridge overnight or for 4 hours at least. Before serving, freeze for 10 minutes. Store in the fridge.

For the whipped cream: beat or whisk all ingredients together in a cold bowl until you have medium peaks.

Serve with a dusting of cocoa and fresh raspberries, if desired.