Tips for Success
Use flat cookies like Maria, Petit Beurre, or digestive biscuits for neat layers
Stir custard constantly and remove from heat as soon as it thickens
Chill thoroughly (at least 4 hours) for best results
Optional: add lemon zest or substitute almond extract for a flavor twist
FAQs
Can I use graham crackers or ladyfingers?
Yes — graham crackers are great, and ladyfingers add a spongey, tiramisu-like texture.
Is mascarpone necessary?
Mascarpone adds creaminess, but cream cheese or whipped cream also work well as substitutes.
How thick should the custard be?
It should coat the back of a spoon and hold a clear line when you run your finger through it.
Can I add chocolate?
Absolutely. Drizzle melted chocolate between layers or mix cocoa into part of the custard for a twist.
How long does it need to chill?
At least 4 hours — overnight is ideal for a firmer texture and deeper flavor.
Storage & Freezing
To freeze:
Wrap individual slices or the whole cake (without powdered sugar) in plastic wrap and foil. Freeze up to 1 month. Thaw in the refrigerator overnight before serving.
To store:
Store tightly covered or in an airtight container in the fridge. Best eaten within 4 days. Serve chilled.
Ingredients
4 large eggs
¾ cup granulated sugar
⅔ cup cornstarch
1 tsp vanilla extract
3¾ cups whole milk
⅔ cup mascarpone cheese
Cookies for layering (as needed)
Powdered sugar (for dusting)
How to Make It
Prepare the custard: In a saucepan, whisk together eggs, sugar, cornstarch, milk, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat, stir in mascarpone, and let cool slightly.
Assemble the cake: In a mold or deep dish, place a layer of cookies. Spoon a layer of custard over the cookies and smooth it out. Repeat the layering process, finishing with cookies on top. Chill for 4 to 6 hours until fully set.
Finish and serve: Dust with powdered sugar before serving.
