All happiness depends on a delicious Mille-Feuille 💛
Preheat the oven to 180°C.
Brush the first layer of phyllo with melted First Choice Butter and sprinkle a layer of almonds and drizzle lightly with caramel topping.
Put another layer on top of the first layer. Brush with First Choice Butter, sprinkle with almonds and drizzle caramel topping.
Repeat until you have added all 4 layers.
Cut into 4x8 cm rectangles and pack rectangles in a baking tray lined with baking paper.
Bake for about 10 minutes or until golden brown.
Whisk the First Choice Custard, cornflour and almond essence together until smooth.
Heat in a small pot on medium heat while continuing to whisk. Whisk for about 5 minutes until the custard thickens.
Wait for it to cool down completely and then spoon into a piping bag with a large nozzle.
Pipe the custard into a phyllo rectangle.
Carefully place the raspberries on the custard.
Top with another phyllo rectangle.
Dust with a bit of icing sugar.