Custard with fresh raspberries

A delicious dessert created by our Chef Santiago Vazquez of the La Scala Restaurant of Cagliari.


  • Fresh raspberries

Per la cialda

  • Sugar – 150 g
  • Flour – 150 g
  • Butter – 100 g

For the custard

  • Sugar – 180 g
  • Potato starch – 35 g
  • Egg yolks – 5


To prepare the wafer, combine the ingredients in a mixer, when the dough is smooth roll it out between two sheets of oven paper and place in the oven at 190°C for 5 minutes.
Then make the custard following the usual procedure and when it’s cold add 200 ml of whipped cream to make Chantilly cream.

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