Milly mess

“This is a great option for those of you who want to create the flavours of a mille-feuille or vanilla slice without all the fuss of the construction – an excellent dessert for stand-up functions. When making the crème pâtissiére, don’t leave the sugar to rest on the eggs for any length of time before whisking vigorously, as the sugar can ‘cook’ the yolks.” Poh Ling Yeow, Poh & Co. 2