Preheat oven to 325°F. Heat cream in small saucepan set over medium heat until just starting to simmer.

Meanwhile, in bowl, whisk together egg yolks, sugar and salt until blended. Gradually whisk in hot cream; stir in vanilla. Strain into large measuring cup.

Spoon 1 tbsp (15 mL) raspberry pie filling into bottom of eight 3-oz (75 mL) ramekins. Carefully pour cream over top.

Transfer ramekins to large baking dish or roasting pan. Place on middle rack in oven. Carefully pour enough hot water into baking dish to come halfway up sides of ramekins.

Bake for 30 to 35 minutes or until set but still slightly jiggly in centre. Carefully remove from baking pan; let cool. Cover and refrigerate for 3 to 4 hours or until completely set.

Just before serving, sprinkle 2 tsp (10 mL) sugar evenly over each custard. Working with one dish at a time, hold blowtorch with flame about 2 inches (5 cm) above custard; direct flame evenly over top to melt and caramelize sugar. Garnish each custard with raspberry.

Preheat oven to 350ºF (180ºC). Line bottom of 15- x 11-inch (40 x 28 cm) rimmed baking sheet with parchment paper. Sift together flour, baking powder and salt; set aside.

Using electric mixer, beat egg yolks, 1/2 cup (125 mL) sugar and vanilla for about 8 minutes or until pale lemony colour and thickened. Beat in flour mixture; set aside.

In large bowl, using clean beaters, beat egg whites on low speed until starting to foam. Increase speed to high; beat until soft peaks start to form. Gradually sprinkle in remaining sugar, 1 tbsp (15 mL) at a time, beating until stiff glossy peaks form.

Fold half of the beaten egg whites into egg yolk mixture. Fold in remaining egg whites just until incorporated.

Scrape batter into prepared pan, smoothing top. Bake for 10 to 15 minutes or until tester inserted into centre comes out clean. Let cool completely.

Invert cake onto work surface; peel off parchment paper. Using 2-inch (5 cm) round cookie cutter, cut out 24 rounds; set aside. Spread 1 tbsp (15 mL) raspberry pie filling over 16 cake rounds.

To assemble each serving, stack two raspberry-topped rounds together; cap each with remaining round. Dust with icing sugar.

Using electric mixer, beat together mascarpone cheese, icing sugar, lemon zest and lemon juice until smooth. Beat in raspberry pie filling.

Whip cream with electric beaters until stiff peaks form; fold into mascarpone mixture.

Scrape mixture into piping bag fitted with large star tip. Pipe evenly onto 8 spoons. Refrigerate for 1 to 2 hours or until set.

To serve trio, arrange one mini crème brûlée, layer cake and mousse spoon on serving plate.