Passion lemon curd creams

50g white chocolate, broken into pieces
200ml pot creme fraiche
1 tb lemon juice
2/5 tb lemon curd
1/2 x 250g tub mascarpone cheese
10-12 raspberries
1 passionfruit, halved

Melt choc in the microwave or over water. Draw several hearts on baking parchment with a pencil, then pipe over the outlines with a little of the melted chocolate. Drizzle in a little more of the chocolate to fill in the shapes with a lacey effect. leave the hearts in a cool place to set (not in the fridge)

Beat the creme fraiche, lemon juice and 1 tb of the lemon curd together, fold in the mascarpone, then gently swirl through the rest of the lemon curd to give lemon streaks.

Divide the raspberries between two glasses, press lightly against the sides, then spoon over the passion fruit pulp and seeds. Spoon over the lemon curd cream. Top each dessert with a chocolate heart and serve.