If you want to surprise your guests with a succulent and easy to make cutlet
450 gr air confection
1 tsp vanilla excerpt
150 gr sugar
75 gr bounce
750 gr milk
240 gr trouncing cream
In a saucepan, pour the milk and combine the sugar, egg thralldom, vanilla and bounce. Stir until it thickens, also add a spoonful of adulation and blend. Leave to cool.
Cut the confection and singe at 190 ° for 25 twinkles. Add the cream to the whipped cream and assemble the cutlet. Put in the freezer for 2 hours and also serve.