Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.


  • ServingsNot available


  • 285 grams Elmlea double cream
  • 375 grams (1 sheet) ready rolled puff pastry
  • 1 vanilla pod sliced open and seeds removed
  • 200 grams strawberries hulled and sliced
  • 200 grams raspberries
  • 200 grams blueberries
  • 1 tsp golden caster sugar
  • 2 tbsps icing sugar
Energy (kcal)3398 kcal
Energy (kJ)14225 kJ
Protein (g)38.2 g
Carbohydrate incl. fibre (g)262.5 g
Carbohydrate excl. fibre (g)236.1 g
Sugar (g)59.9 g
Fibre (g)26.4 g
Fat (g)250.8 g
Saturated fat (g)101.9 g
Unsaturated fat (g)135.2 g
Monounsaturated fat (g)111.7 g
Polyunsaturated fat (g)23.5 g
Trans fat (g)0.0 g
Cholesterol (mg)390 mg
Sodium (mg)1048 mg
Salt (g)2.60 g
Vitamin A (IU)4382 IU
Vitamin C (mg)181.0 mg
Calcium (mg)312 mg
Iron (mg)12.32 mg
Potassium (mg)1167 mg


  1. Line a baking tray with baking paper and sprinkle on 1 tbsp caster sugar, then lay over the sheet of puff pastry.
  2. Sprinkle a little more sugar on top, then lay a second sheet of baking paper on top.
  3. Then lay a heavy baking tray on top with another weight (such as a pie dish) and bake for 25 minutes until golden.
  4. Remove pastry from oven and dust with icing sugar before cutting into 6 even triangles.
  5. Whip the Elmlea Double with vanilla seeds and remaining caster sugar.
  6. Lay down one rectangle of pastry and pipe small dots of cream with a small gap in between.
  7. Fill the gaps with the strawberries and raspberries, then repeat with another layer using the third triangle as the final lid.
  8. Finish with a final dusting of icing sugar.