Put the cubed butter in a saucepan with the milk and vanilla, then set it over a medium heat, so the milk warms up and the butter melts.

Put the flour, sugar, eggs and an eighth of a teaspoon of salt in a mixing bowl and whisk to a smooth batter.

Whisking constantly, slowly pour in the warm milk mixture to make a very runny batter, then set aside to rest for 30 minutes.

Meanwhile, put half the defrosted berries in a medium saucepan with the sugar and vinegar, bring to a boil over a medium-high heat, then turn down to a simmer and cook, stirring occasionally, for 10 minutes, until the fruit collapses into a syrupy compote.

Stir in the remaining berries, take the pan off the heat and leave to cool.

In another bowl, whisk the cream, cream cheese and caster sugar to soft peaks, then cover and chill until needed.

Heat the oven to 240C (220C fan)/475F/gas 9.

Brush a 12-hole muffin tray with the melted butter, then sprinkle the semolina into each hole, so it lightly coats the insides.

Pour in the sponge batter to fill each mould, then carefully lift the tray into the hot oven and immediately turn down the heat to 220C (200C fan)/425F/gas 7.

Bake for 20-22 minutes, until the sponge is caramelised around the edges and yellow in the centre, then remove and leave to cool in the tray for 20 minutes.

Carefully take the sponges out of the moulds by running a palette or butter knife all around the edges and bases, then serve warm or cool and topped with a dollop of the whipped cream and a tablespoon of the berries.