Ingredients
Method
1.Heat milk in a small saucepan over moderate heat until just below boiling point. Whisk together essence, yolks, caster sugar and cornflour in a medium heat-proof bowl until pale and creamy. Gradually add hot milk, in a thin, steady stream, whisking to combine. Return mixture to saucepan. Cook and whisk mixture over low heat until custard boils and thickens. Stir in butter. Transfer custard to a heatproof bowl. Refrigerate until cold.
2.Meanwhile, combine icing sugar and the boiling water in a small heat-proof bowl. Place bowl over a small saucepan of simmering water (do not let base of bowl touch water). Cook and stir for 3 minutes or until icing is smooth. Tint icing with pink food colouring. Remove from heat.
3.Working quickly, spread icing onto top halves of biscuits. Sprinkle with pistachios; allow to set. Spoon custard mixture into a piping bag fitted with a 1.5cm plain nozzle. Pipe a line of custard over strawberry on biscuit bases. Spread jam over custard and top with strawberry. Top with iced biscuit tops. Serve.
