Vanilla Cream Squares

1. Separate egg whites from yolks. Whip egg whites with a pinch of salt until stiff. Put in fridge.

2. Heat milk. In the meantime, whisk together cornstarch, flour and sugar.

3. Whisk yolks with honey, vanilla and water. Add to the flour mixture and whisk into the hot milk. Now, the aerobic part: stir constantly until it thickens. Be careful—no lumps allowed. The cream needs to be smooth, that’s why you need to stir it continuously. When cooked (thick), remove from heat and add whipped egg whites, using a spoon. You don’t need to mix it too much; in this part lumps are welcome, they will later make the cream nice and foamy.

4. Arrange butter biscuits in a baking tray (35 X 35 cm) and cover them with the hot cream. With a long, hot knife, smooth the surface.

5. Whip heavy cream and cover the vanilla cream with it, smoothing the surface. Garnish with some grated dark/white chocolate. Put in the fridge overnight. Cut into squares before serving.