The dessert is cooked very quickly. The only thing you need to do in advance is custard. We need 400ml of the cream, you can use this recipe or cook for anyone else.

Pour into a saucepan the milk, cream, add a tablespoon of sugar (pre-measured out 40g cream) and vanilla (seeds from the pod, vanillin, essence) and leave it to warm up. Meanwhile, whisk whisk the egg yolks with the rest of the sugar.

Continuing to stir the yolks, pour the hot milk mixture, stir well, return to saucepan and cook until thick, stirring occasionally. Keep the mixture thickens and readiness test, dipped in the cream the spoon - it should be evenly covered with a thin layer of cream. Now if you wish, strain the cream through a sieve (I didn't), pour in a cool, dry container and leave to cool, covering with clingfilm or stirring occasionally.

Until the cream cools, prepare the berries. To do this, add sugar in a pan, add 3 tbsp of cold water, begin to heat, stirring to dissolve sugar.

When the sugar has dissolved - stop mix mix and just cook it on medium heat. First POPs, that she will disappear and the sugar begins to gurgle, and in a few minutes will begin to change color. When the color has become Golden, carefully add 2 tablespoons of hot water (CAREFULLY!! at this point, the sugar might spit a bit!!) and soy sauce. Though actually the next time I'll skip the step with cold water might be a little bit thicker and "richness". But it's a matter of taste.

Now add the sugar syrup to the berries, stir and allow to simmer for just one minute.

Let the berries cool slightly, and meanwhile, punch the curd in a blender. For serving you can use two ways. 1 - as I have put in molds to supply a bit of custard and cheese, the slightly mix and pour the berry sauce 2 - mix in a blender together with the cheese cream, put in the forms for filing and pour the berry sauce.