FOR THE SPONGE
FOR THE PASTRY CREAM
28g egg yolks
1 vanilla pod
FOR THE PEACH COULIS
500g peach purée
8g corn flour
1 To make the sponge: in a mixing bowl, whip the eggs and sugar.
2 Fold in the flour and bake in a greased tin at 180C until a skewer comes out clean, about 30 minutes.
3 To make the pastry cream: bring the milk, cream, half of the sugar and the vanilla bean to the boil.
3 Mix the egg yolks, egg and the remaining sugar until smooth. Temper, cook to thicken, stirring constantly.
4 Put into a mixing bowl, add the butter and cool by whisking it often
5 To make the peach coulis: boil the purée and sugar then add in the corn flour and set aside to cool.
5 In a serving glass layer the pastry cream, sponge and whipped cream. Top up with peach coulis, a dusting of icing sugar and grated chocolate. Chill and serve cold.