‘Tres leche’ translates as ‘three milks’, and is a traditional Mexican firm sponge cake. The sponge is baked and then soaked in a mixture of condensed milk, evaporated milk and full-cream milk, then chilled. The combination of the three different milks provides a beautiful balance, and the chilled cake is incredibly refreshing in summer. The combination of milks (OK, one of them is cream in our recipe) proves to be just as good in this pie, with the resulting texture being incredibly silky – almost like a cheesecake. Decorate with edible flowers or beautiful seasonal fruit. — Kirsten