Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Blitz the Maria biscuits to a fine powder and spread half over the bottom of a deep dish or glasses.
- Make the egg custard: boil 60 g of the sugar with 60 ml of water for 2 minutes. Let it cool for 5 minutes. Separate the yolks from the whites and beat the yolks in a bowl; add the syrup gradually, stirring, return to the pan and cook over low heat for 4 to 5 minutes, stirring constantly, until thick. Let it cool.
- Whip the very cold whipping cream with 20 g of the sugar until firm.
- Whisk the egg whites to firm peaks with the remaining sugar and fold them into the cream with a spatula, without beating.
- Spread half the cream over the biscuit, then the egg custard, then the rest of the cream, and finish with the remaining ground biscuit. Chill for at least 4 hours.
Shopping tip
Whipping cream with 30 to 35% fat, very cold, whips in a few minutes. Some make the top layer with the egg custard instead of biscuit: just as traditional.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.