Technically this isn't a mille feuille, it is a trois feuille but I don't think we need to worry too much about that. I've been feeling very French the last couple of weeks, perhaps due to the high levels of salt, butter and cream coursing through my veins.Anyway, where were we? I'd usually do this with plain shortbread and strawberries in the summer but this is a lovely variation to use when berries are out of season. Shame on you people buying soft fruit out of season (very close relatives of mine, mentioning no names W** J**, bad food karma for you).
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