Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Butter and flour two 12-hole (1-tablespoon/20ml) shallow round-based patty pans.
2.Beat eggs and caster sugar in small bowl with electric mixer about 5 minutes or until thick and creamy. Sift combined flours and cornflour twice onto baking paper, then sift over egg mixture; fold flour into egg mixture.
3.Drop level tablespoons of mixture into pan holes. Bake about 12 minutes; immediately turn puffs onto wire racks to cool.
4.To make mulberry cream: Beat cream and half the icing sugar in small bowl with electric mixer until soft peaks form; fold in berries.
5.Sandwich puffs with mulberry cream just before serving. Dust with sifted remaining icing sugar.
Use any fresh berries you like in this recipe. If you only have one patty pan, bake the first batch, then wash, butter and flour the pan again before baking the next lot.
Note
