Date posted: 01/11/2021

Very berry, lemon curd custard, streusel crumble

Mixed berries topped with lemon curd custard, finished with streusel crumble, toasted mallow, pumpkin seeds and almonds.

  • Serves 5
Votes: 2 Average: 5


Liquid egg white 360g
Individually quick frozen fruits of the forest 400g
Everyday Favourites crumble mix 150g
Everyday Favourites flaked almonds 30g
Quaker gluten free original porridge oats 510g 50g
Everyday Favourites cooking salt 1g
Everyday Favourites ground cinnamon 1g
Everyday Favourites vanilla pods 1 piece
Everyday Favourites lemon curd 60g
Everyday Favourites ready to serve custard 300ml
Lyle's golden syrup squeeze bottle 50g
Tate & Lyle caster sugar drum 300g
Tate & Lyle fairtrade icing sugar 10g
Chef William pumpkin seeds 30g


  1. In a large pan, add the fruits of the forest and half of the sugar and the vanilla pod. Slowly cook until the liquid has reduced by half. Then set to one side.
  2. Place the crumble mix into a mixing bowl and add in the cinnamon, half of the almonds and pumpkin seeds, icing sugar and all of the oats. Cook this for 8-10 minutes or until it is golden brown. Set it to one side until it is required.
  3. Place a mixing bowl over a Bain Marie and add the egg whites, golden syrup, sugar and salt. Whisk it for 10-15 minutes then transfer to a table top mixer and whisk it up until the volume has doubled. Then place it into a piping bag until it is required.
  4. Toast the remainder of the almonds and pumpkin seeds and set to one side.
  5. Layer the fruit, custard and crumble mix then top it with the mallow mix. Use a blow torch to toast the mallow and then finish with a sprinkle of toasted almonds and pumpkin seeds.
  6. Finally, dust with icing sugar for a decadent finish.
Looking for a wholesale cake and dessert supplier? Click the link to find out how we can help you.
Back to Top