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Tipsy cakes

You'll need

2 tbsp caster sugar 125 ml sweet sherry 4 1.5cm-thick slices of brioche (120gm, about ½ loaf), crusts removed, quartered, or sponge cake 250 gm strawberries, hulled and quartered 4 amaretti, finely chopped 60 gm flaked almonds, toasted 200 ml pouring cream, softly whipped   Custard 800 ml milk 1 vanilla bean, split lengthways 8 egg yolks 110 gm (½ cup) caster sugar


  • 01
  • For custard, place milk, scraped seeds from vanilla bean and bean in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then gradually pour in milk mixture until well combined. Return mixture to same pan and stir over low-medium heat until mixture thickens enough to coat the back of a spoon. Do not boil. Transfer to a bowl, discard vanilla bean, cover closely with plastic wrap and cool to room temperature, then refrigerate until chilled, or for up 2 days.
  • 02
  • Place sugar in a bowl, add 2 tbsp boiling water, stir until dissolved, then stir in sherry. Place brioche in a flat dish, drizzle with sherry mixture, turning to soak completely.
  • 03
  • Place a piece of brioche in the base of a 150ml glass or small bowl, scatter with some strawberries, then pour in approximately ¼ cup custard, sprinkle with a little chopped amaretti and almonds. Top with 2 pieces of brioche, some strawberries, cream and nuts. Repeat with remaining brioche, strawberries, custard, amaretti and almonds, then serve immediately or refrigerate for up to 1 day.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Unsmoked black tea such as China keemun.

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