Prep time: 1 hour, plus chilling timeCook time: 20 minutes6 (makes 12 pieces of shortbread)For the shortbreadFor the fruitTo serve (optional)I had a dessert very similar to this at Noble Rot in Bloomsbury, but it was made with rhubarb.
The layers and the swirl of custard on top made it seem full of fun, like a sundae. Noble Rot’s pastry chef, Kate O’Sullivan, has allowed me to steal the concept and make it with strawberries.Prep time: 30 minutes, plus chilling and freezing timeCook time: 40 minutes8For the jellyFor the granitaFor the custardFor the strawberriesSwedes love berries and this cake is at the pinnacle of summer eating there.
Usually, it’s made with more layers of sponge, but it can become a bit unwieldy. This just has two layers and it’s enough. The custard needs to be thick.Read more on telegraph.co.uk