Mix together the butter, sugar, vanilla essence & salt and beat until white and fluffy. Add the eggs and lemon marmellata and slowly beat into the butter mixture. Mix the baking powder into the sieved flour and gently fold into the butter and eggs. Gradually add the milk, a little at a time, until the mixture clings to the spoon before falling. Add the pistachios to the mix. Spoon the mixture into the muffin moulds until almost full. Preheat the oven to 180c/ 350f/ gas 4 and put the muffins in to bake for 15-20 minutes. Delicious served topped with a teaspoon of crushed lemon marmellata and a teaspoon of mascarpone per muffin. Decorate with some finely chopped pistachios or a little dried rosebud.

In a bowl, whisk the egg yolks, vanilla seeds, and the lemon marmellata until it forms ribbons. Add the flour and stir. Bring the milk to the boil with the vanilla pods and pour it into the egg mixture, whisking continuously. Return the mixture to the pan and gently heat, stirring continuously, until the custard is thick. Leave the custard in a cool place until warm. Stir occasionally to prevent a skin from forming or cover with cling film. Remove the vanilla pod. Add the mascarpone and whisk until all the lumps have disappeared. Serve with the blueberry brioche.

Place the lemon marmellata and egg yolks in a double boiler and cook over a low heat, stirring constantly for 10 minutes. Whisk in a small amount of butter at a time. Then remove from the heat and allow to cool. Whisk the egg whites in a separate bowl until they form stiff peaks. Fold half of the beaten egg whites into the lemon mixture with a metal spoon, then add the remainder of the egg whites. Divide this among four small glasses and place in the fridge until firm.