Method

1. To make the citrus cream, add the cream and grated zests to a saucepan and bring to the boil. Remove from the heat and allow to cool slightly, before adding the gelatine and stirring until dissolved.
2. In a mixing bowl, whisk the eggs with the caster sugar until doubled in size. Stir this into the citrus cream and return the saucepan to the heat. Cook until thickened but not quite boiling, then pass through a fine sieve into a baking dish or deep tray. Place in the fridge to chill and set (this can be made ahead).
3. Preheat the oven to 200°C/gas mark 6. Cut the pastry block in half and roll each piece into a rectangle 20cm x 10cm. It should be a little under 1cm thick.
4. Transfer the pastry pieces to baking trays and bake for 10 minutes, then reduce the temperature to 160°C/gas mark 3 and bake for a further 30 minutes.
5. After this time check that the pastry is cooked by tapping the bottom. If it is still soft, turn the oven down to 140°C/gas mark 1, and cook for a further 10 minutes until it is crisp.
6. Remove the citrus cream from the fridge and beat until smooth. Mix in the orange juice and reserve.
7. Cut each cooked pastry rectangle in half horizontally to give you four layers. Reserve the best-looking layer for the top..
8. Pipe the cream, or spread carefully with a palette knife, onto 3 layers and dot with an even layer of the sliced peaches and raspberries. Sprinkle chopped hazelnuts and grate white chocolate over each layer as you go
9. Using a spatula to help you lift the pastry, carefully assemble the layers of pastry and top with the reserved lid. Dust with icing sugar and some final shavings of white chocolate to serve.