Ingredients
The following ingredients have 4 Servings
- 600ml pure (thin) cream
- 1 tsp vanilla extract
- 6 egg yolks
- 2 tbs cornflour
- 1 tbs plain flour
- 150g caster sugar
- 300g box frozen raspberries (unthawed)
- 150ml grappa or kirsch
- 6 slices of pandoro or plain sponge cake
- 200ml thickened cream, whipped
- 2 tbs flaked almonds, toasted
Instruction
- Heat pure cream and vanilla in a pan over medium heat until just below boiling point, then remove from heat. Meanwhile, whisk yolks with flours and 50g sugar until well combined. Gradually whisk hot cream into yolk mixture, then return to the same pan over medium-low heat. Stir constantly with a wooden spoon for 4-5 minutes until custard is thick enough to coat spoon. Place in a bowl. Cover surface closely with plastic wrap.
- Place raspberries in a small pan with 100ml grappa and remaining 100g sugar and stir gently over low heat for 2-3 minutes to dissolve sugar. Cool.
- Place a slice of pandoro or sponge on each plate, drizzle with remaining grappa and spoon over some custard. Top with berries and their juices, then more custard, whipped cream and almonds.
