- serves 4 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 4 Weetbix
- 1 tbsp melted butter
- 1 tbsp strawberry jam
- 1 cup mixed berries
- Mint leaves, to garnish
For the vanilla cream
- 300 ml thickened cream
- 150 g mascarpone
- 50 g icing sugar mixture, plus extra for dusting
- ½ tsp vanilla extract
Instructions
- Combine the ingredients for the vanilla cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed, until the mixture forms soft peaks. Transfer the vanilla cream to a piping bag fitted with a petal nozzle. Refrigerate for 30 minutes before using.
- When ready to assemble, split each weetbix in half horizontally, to form two thin wafers. In a small bowl, combine the butter and jam, then brush the bottom weetbix wafer with a thick layer of the jam mixture. Pipe over some vanilla cream, then stud the cream with a few berries.
- Top the cream with the second weetbix wafer. Pipe over a little more vanilla cream. Decorate with remaining berries, dust with icing sugar and garnish with mint leaves. Serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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