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    • 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.