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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

    Nutritional Guidelines (per serving)

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)


    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.