You will need  a Baking Tray with a smaller one that will fit inside it.

600 gms of Puff Pastry or 2 Packs of Ready Roll


3 Egg Yolks

225 mls Double Cream

150 mls Milk

85 gms Caster Sugar

1½ Teasps Vanilla Extract.

2 Tablsp Cornflour

2 Teasps Caster Sugar -  for the baking the pastry


300gms Fresh Raspberries

3 Tblsp Seedless Raspberry Jam


175gms Icing Sugar

Pink colouring

Water to mix

Set oven to 200°C Fan

Make the custard by heating the cream and milk together with the vanilla extract.

In a separate bowl mix together the egg yolks, the 85gms of sugar and cornflour and pour on the simmering cream mix whisking as you go.

Pour back into the pan and stir until thickened, chill.

If using homemade puff pastry cut in half and roll out each piece to the thickness of a pound coin, and just under the size of your baking tray, otherwise just use the ready roll as it is.

Line the baking tray with baking parchment and brush with a little oil.

Lay the puff pastry sheet on the parchment and lightly brush with water, sprinkle over one Teasp of the caster sugar.

Place another sheet of parchment on top of the pastry and then place on the smaller tray to weight it down, the pastry needs to cook but not puff right up!

Bake for 15 minutes and then remove from the oven. Flip the pastry over, brush with a little more water and sprinkle over the remaining teasp of caster sugar.

Replace the parchment and bake for a further 10 minutes, remove from the oven and cool on a wire rack.

Bake the second sheet in the same way.

Prepare the kiwi fruit by peeling, cutting into slices and halving again.

Carefully cut the cooked pastry sheets into pieces 5cm x 11cm, 2 pieces for each cake.

Spread a little raspberry jam on one of the pieces of each cake and then some cold custard on top of that.

Lay on some raspberries, place on a little more custard and and position the second piece on top.

Make up the icing to a smooth paste with a little water and spread evenly over the top of each cake.

Mix the colouring with a little water to a smooth paste of a pipeable consistency.

Place in a small piping bag and snip the very end off. Carefully pipe over  the icing 3 or 4 equal lines length ways  and then draw a cocktail stick through each one 4 times, first one way then the other to create a feather pattern.

Serve cold. DELICIOUS !