- 12ml - cream,whipped
- 30ml - cornflour
- - PHYLLO PASTRY
- - TO FINISH
- 500ml - milk
- 30ml - icing sugar
- 30ml - castor sugar
- 60ml - sugar
- 3 - sheets phyllo pastry
- 60ml - butter, melted
- 500ml - fresh berries (mulberries, raspberries, strawberries)
- - CUSTARD
- 60ml - custard powder
Preheat the oven to 180°C. Line a baking sheet with baking paper and grease with non-stick spray.
1 PHYLLO PASTRY Brush butter on a sheet of phyllo pastry. Put another sheet on top and brush with butter. Add the last sheet and brush once again with butter. Sprinkle the castor sugar over.
2 Cut the pastry into rectangles of about 15x10cm. Arrange the pastry rectangles on the baking sheet and bake for 7-10 minutes or until golden brown and crispy. Remove from oven and leave to cool completely.
3 CUSTARD Set 60ml (1⁄4c) of the milk aside and pour the rest into a saucepan. Heat the milk until just below boiling point.
4 In a separate bowl, mix BERRY PHYLLO STACK the custard powder, cornflour, sugar and
reserved milk well. Add the custard mixture to the milk in the saucepan and heat while stirring
continuously. Simmer until the custard has thickened.
5 Transfer to a piping bag and chill in the fridge until stiff enough to pipe.
6 TO FINISH Put a pastry rectangle on a plate and pipe custard onto it. Add a layer of berries, followed by another pastry rectangle. Top with whipped cream and more berries. Add a final layer of pastry and sift icing sugar over.
7 Make more stacks with the rest of the ingredients. Serve immediately.