• 2 pie sheets
  • Cooking oil
  • Egg, beaten, to glaze (as needed)
  • 200ml whipped cream
  • Sponge cake, as needed
  • Strawberries, as needed
  • Blueberries, as needed
  • Nappage:
  • 45g water
  • 2g granulated sugar
  • 9g gelatin


  1. To make Nappage, combine all the ingredients in a pot. Stir well while heating. Remove from heat and set aside.
  2. Place aluminum foil over a heat resistant bowl and coat with oil.
  3. Cut pie sheets into strips.
  4. Place the pie strips onto the heat resistant bowl with aluminum foil. Weave a lattice pie crust around the bowl. Twist 2 pie strips together and place it around the edge of the bowl. Create another for the handle of the basket.
  5. Using a fork, poke a few holes into the bottom of the pie basket. Brush the surface with beaten egg and bake at 200℃ for about 20 minutes.
  6. Once it's cooled down, remove the aluminum foil. Flip it over and layer whipped cream and sponge cake. Repeat layers until you end up with whipped cream on top.
  7. Top with strawberries and blueberries. Brush with Nappage.
  8. Place the handle on the basket and attach with whipped cream. Enjoy!