Directions

1. In a saucepan, combine the Michael Brûlée, sugar and cornflour with the cream. We recommend whisking to avoid lumps.
2. Heat gently over medium-low heat, stirring constantly, until the mixture thickens. It should coat the back of a spoon, but take care not to let it boil.
3. Set aside to cool.
4. In a separate saucepan, heat the frozen strawberries until defrosted. Strain out the juice and return the juice to the pan along with the sachet of Brûlée Toupee. Simmer until reduced to a glossy syrup.
5. Whip the cream to medium peaks and set aside.
6. Roughly mash the remaining strawberry pulp.
7. To assemble, layer sponge cake, drizzle with strawberry syrup, then top with whipped cream, Michael Brûlée custard, mashed strawberries, and crushed shortbread.
8. Repeat the layers once more.
9. Just before serving, sprinkle a fine, even layer of sugar over the custard. Use a kitchen blowtorch to caramelise the sugar until it bubbles and turns golden, forming a crisp topping.
10. Decorate with fresh strawberries, crushed shortbread and white chocolate shavings.