This dessert was made to go with a nice hot cup of tea!
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Preparation
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Method
- Cut the sponge into squares of 40g each, then slice in half along the middle.
- Bring thecustard to the boil and whisk in the KNORR Roux to thicken and make a Crème patisserie. Refrigerate, then place mixture in a piping bag.
- Pipe onto base of sponge portions, add the pineapple and place the other half on top like a sandwich.
- Whip the remaining cream and pipe a little on the top of each sponge.
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Chef Tip
- Recipe can also be made in a large tray.
