Name: Tipsy cakes
Yield: 8
Ingredients: 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 caster sugar (½ cup)

Ingredients

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 caster sugar (½ cup)

Method

Main

1.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.

2.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.

3.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.