INGREDIENTS
4
egg yolks
80 g
caster sugar
10 g
cornflour
40 g
plain flour
280 milliliters
milk
250 g
raspberries
3 tbsp
crème patissière
1
egg yolk
1
few drops vanilla extract
8
egg whites
60 g
caster sugar, plus extra for dredging
icing sugar, to decorate