Cremeschnitte

1. 1Heat the oven to 200°C / 180°C fan / 400°F. Roll each pastry sheet to fit a 23 x 33 cm tin, prick all over with a fork, and bake each between two trays so it stays flat — about 20 minutes, until deep golden and fully crisp. Underbaked pastry goes soggy under the custard within hours.
2. 2Cool completely. Trim one sheet to fit the base of the tin exactly, and set the better-looking sheet aside for the top.
3. 3Whisk the egg yolks, 200 g sugar, cornflour and salt to a smooth paste with about 150 ml of the milk.
4. 4Bring the remaining milk to a bare simmer with the vanilla, then pour it slowly onto the yolk mixture while whisking constantly. Adding it all at once will scramble the yolks.
5. 5Return everything to the pan and cook over medium heat, whisking without stopping, until it thickens dramatically and you see a few slow bubbles break the surface. Keep whisking for another full minute after that — the cornflour needs it to lose its raw taste and set properly.
6. 6Whisk the egg whites to soft peaks, then add the 80 g sugar in a steady stream and whisk to stiff, glossy peaks.
7. 7Fold the hot custard into the meringue in three additions, working quickly. The heat of the custard cooks the whites just enough, and this is what gives cremeschnitte its characteristic light, almost mousse-like body rather than a dense pastry-cream slab.
8. 8Pour the custard over the base pastry in the tin, level the top, and chill uncovered for at least 4 hours, ideally overnight, until completely firm.
9. 9Whip the cold cream with the icing sugar to soft peaks and spread it over the set custard. Lay the reserved pastry sheet on top and dust heavily with icing sugar.
10. 10Cut with a long, thin, very sharp knife, pressing straight down through the top pastry in one decisive motion rather than sawing — and wipe the blade between slices.

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