Panettone makes this extra special. Sweet seasonal strawberries are layered with a raspberry sauce and vanilla pastry cream to create a luscious and decadent dessert for a special occasion.
- 2 cups sugar
- 2 cups water
- 500g raspberries; fresh or frozen
- 3 punnets strawberries, hulled and halved
- 1 kg panettone, sliced
- Pastry cream:
- 8 egg yolks
- 250g caster sugar
- 100g flour
- 1 litre milk
- 2 vanilla pods
- 3 Egg whites
- Half cup caster sugar
Make a sugar syrup by heating the sugar and water in a medium saucepan until sugar is dissolved. Remove from heat. Pour half the syrup onto raspberries. Blend with food processor until smooth. Add sliced strawberries to remaining syrup.
To make pastry cream: Whisk the egg yolks and sugar in a stainless steel bowl for 5 minutes until creamy. Add the flour and stir until smooth. Split and scrape vanilla pod, put all into a pot with milk. Heat until just before boiling point. Remove vanilla pods then slowly whisk the hot milk into the egg mixture. Return the mixture to cool gently for two minutes before removing it from the stove.
To assemble: In a large bowl, place a layer of panettone then pour over some berry syrup. Top with some strawberries. Place a layer of pastry cream over the top. Repeat layers. Depending on your serving bowl size, you should have approximately three or four layers.
To make meringue: Whip the egg whites and sugar until they form stiff peaks. Spoon the meringue over the top of the last layer in the bowl making sure to cover all of it. Run the flame of a blow torch over the meringue till it begins to colour.
Prep time: 40 minutes, cook time 15 minutes
Image Credit: Mark Chew http://blueboat.com.au