Step 1:
Bake the shortbread bottoms for 8 minutes at 160°C in a preheated oven. Cut the strawberries in half and the kiwis in pieces.

Make the mousseline cream: bring the milk, 100g sugar, halved vanilla pod and 150g butter to the boil.

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Step 2:
Mix 100g sugar and cornflour in a bowl, add the egg yolks and add half of the first mixture.

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Step 3:
Remove the vanilla pod, pour the mixture (sugar, cornflour, egg) into the first mixture and boil it.

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Step 4:
Set aside in the fridge for 1 hour. Using a mixer, mix the cold cream with the remaining butter to obtain a light, smooth cream.

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Step 5:
Using a piping bag, pipe the mousseline cream into a round shape and add the fruit.

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