A perfect family-sized dessert that can put the cherry on the top of any gatherings.
Ingredients
1 EA jelly roll cake
3.5 OZ / 100 G blackberries
3.5 OZ / 100 G blueberries
3.5 OZ / 100 G raspberries
3.5 OZ / 100 G icing sugar
0.5 EA lemon
1 TSP vanilla bean paste
10.5 OZ / 300 ML milk
2 EA egg yolks
2 OZ / 50 G sugar
2 OZ / 50 G corn flour
10.5 OZ / 300 ML cream
Directions
Wash your berries then add them to the mixing bowl along with the icing sugar and lemon. Cook the sauce for 10 minutes / 250°F|120°C / speed 1 / stir.
While your compote cools down, slice your jelly roll cake into 1 inch slices, then lay in the bottom of a large glass serving dish. Pour over the compote onto the sponge and clean out the mixing bowl very well.
Insert your butterfly whisk then add your milk, vanilla, sugar, egg yolks and corn flour to the mixing bowl. With the measuring cup in place, cook the custard for 5 minutes / 230°F|110°C / speed 2 / stir.
With the scraper, give the custard a good mix. Attach the lid and cook again for 5 minutes / 230°F|110°C / speed 2 / stir. Once cooked, pour the custard mix over the fruit and place in the fridge for one hour to allow to cool. Clean out your mixing bowl well.
Add your cream to the mixing bowl. With the butterfly whisk inserted, whip up your cream for 1 minute / speed 4. Add the cream on top of the chilled custard and serve.
Enjoy your dessert! Sprinkle some fresh fruit and chocolate on the top.
