(Serves six)

2 tbsp cornflour
60 g sugar
3 egg yolks
1 tsp vanilla extract
300 ml milk
1 tsp butter
6 tbsp cream
2 small cartons strawberries
1 tbsp caster sugar
1 tsp arrowroot dissolved in a little water
1 sheet ready-rolled puff pastry, defrosted if frozen
Icing sugar and mint sprigs to garnish

Mix the cornflour, sugar, egg yolks and vanilla in a bowl until creamy. Heat the milk until hot but not boiling and pour it on to the yolk mixture, whisking all the time.

Return the mixture to the pan and bring to the boil, stirring constantly, then simmer for two minutes. Beat in the butter, pour it into a bowl and press a piece of greaseproof over the surface to prevent a skin forming and leave to cool. When it’s cold, beat in the cream.

Wash and hull the strawberries. Cut the larger ones in quarters and small ones in half and put them all into a pan. Add the caster sugar and the arrowroot mixture and bring slowly to the boil, when the arrowroot should thicken. Remove immediately from the heat, cover and let cool.

Preheat the oven to 200°C. Unroll the pastry, cut it in half crossways, then cut each half into three rectangles and put them on to a lightly greased baking tray. Invert a cooling rack on top of the pastry to weigh it down and make a decorative pattern, and bake for about 15 minutes or until golden brown.

Remove the rack and with a sharp knife, carefully split the pastry horizontally through the middle into two pieces and leave to cool.

When ready to serve, spread the six bottom pieces of pastry with the pastry cream, add a spoonful or two of the strawberries, then cover with the pastry tops, set at a slight angle.

Dust with icing sugar, garnish with sprigs of mint and serve.