Here’s a simple version you can make at home:
Ingredients (Serves 4):
For the cream:
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1 cup (240 ml) milk
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3 tbsp sugar
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2 egg yolks
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2 tbsp cornstarch
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1 tsp vanilla extract
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1 tbsp butter
For the layers:
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6–8 sheets of puff pastry, baked until golden (or use store-bought cookies/biscuits for crunch)
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Optional: fresh berries (strawberries, raspberries)
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Powdered sugar for garnish
Method:
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Make the pastry cream:
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In a saucepan, heat milk until just simmering.
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In a bowl, whisk together egg yolks, sugar, and cornstarch.
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Gradually pour the hot milk into the egg mixture, whisking constantly.
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Return to the pan and cook over medium heat, stirring until thickened.
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Remove from heat, stir in butter and vanilla, then let it cool slightly.
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Prepare the pastry layers:
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Bake puff pastry sheets until golden and crisp. Break or cut them into pieces that fit nicely in your glasses.
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If using cookies, just have them ready for layering.
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Assemble the dessert:
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In a glass, layer: pastry → pastry cream → optional berries → repeat until the glass is filled.
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Finish with a layer of pastry cream on top.
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Chill and garnish:
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Refrigerate for at least 1–2 hours before serving to let flavors meld.
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Dust with powdered sugar or cocoa powder just before serving.
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💡 Tips:
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For extra elegance, drizzle melted chocolate or caramel on top.
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You can use crushed almond cookies or graham crackers for a twist if you don’t have puff pastry.
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Make individual servings in small glasses or jars for a party-ready presentation.
If you want, I can give a quick 15-minute shortcut version using store-bought custard and cookies that tastes almost like the real thing but is much faster. Do you want me to do that?
