The Great Australian Cookbook

This deconstructed pastry dish is a lovely, fruity dessert.


  • Syrup

  • 1 ½ cups mulberries or other seasonal berries, plus extra to serve

  • 1 ½ tbsp caster sugar

  • 1 tbsp Australian honey

  • 2 strips lemon rind

  • To serve

  • 1 ½ cups natural yoghurt

  • 2 tsp ground lemon myrtle

  • 1 tbsp icing sugar, plus extra to serve

  • 1 sheet puff pastry, baked whole until golden

  • Fresh elderflowers, to garnish


  • 1.

    For the syrup, place ingredients into a saucepan, cook over the coals or medium heat, bring to a simmer. Cook, stirring until thickened and berries have broken down. Remove lemon rind strips. Stir over ice until cool.

  • 2.

    Spoon yoghurt into serving dish. Spooned cooled syrup over yoghurt, tear over the cooked puff pastry. Scatter with mulberries and dust with lemon myrtle and icing sugar. Serve immediately.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 218kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 3g
  • Carbohydrate 23g
  • Sugar 8g
  • Sodium 90mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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