Step by step method

1. To make the waffles, place the flour, baking powder, salt and half the sugar in a large bowl and whisk together
2. In a separate bowl, whisk together the yolks, milk, melted STORK Bake, apricot jam and vinegar, then pour it over the flour mixture, whisking to form a smooth batter
3. In a clean bowl, whisk the egg whites until soft peaks
4. Continue to whisk while adding the remaining sugar until the meringue is thick and glossy
5. Fold the meringue gently into the waffle batter using a large metal spoon, taking care not to knock out the air
6. Preheat a waffle iron according to the manufacturer's instructions
7. Brush the preheated waffle plates with the extra STORK Bake and pour 60-80ml of the batter onto the plates
8. Close the waffle iron and cook until the light goes off and the waffles are golden brown
9. Repeat with the remaining batter
10. To make the custard filling, whisk the yolks and castor sugar together in a large bowl
11. In a separate bowl, mix the cornflour together with 60ml of the milk to form a paste and add to the egg mixture
12. Heat the rest of the milk in a medium saucepan until just below boiling point. Pour the hot milk into the egg yolks whilst whisking continuously
13. Return the mixture to the pot and cook over medium heat until thickened
14. Add the vanilla. Transfer to a bowl and cover the surface with cling wrap (to prevent a skin from forming). Allow to cool completely
15. Once cool, beat the custard with a spatula until smooth then fold the whipped cream lightly through the custard.
16. To make the sauce, place the cream, STORK Bake and sugar in a saucepan and stir over moderate heat until dissolved, increase the heat and bring to a boil
17. Allow to reduce for 5-10 minutes
18. To assemble, layer the waffles and custard filling alternatively to form a large tower
19. Arrange a pile of berries on top and serve with the warm sauce on the side for drizzling