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  1. Method:

    • Cut the sponge into squares of 40 g each, then slice in half along the middle. Mix together Carte d’Or Custard Powder and a little of the milk. Bring the rest of the milk and sugar to the boil. Add custard mixture to the milk and return to the heat. Bring back to the boil and cook for 3 minutes, stirring well. Refrigerate to cool, then place in an electric mixer and beat until smooth. Place mixture in a piping bag. Pipe onto base of sponge portions, add the pineapple and place the other half on top like a sandwich. Whip the cream and pipe a little on top of each sponge.
  2. Chef's Tip:

    Don't allow custard to fully set before mixing.