Preparation
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For the egg custard: separate the yolks from the whites. Pierce the yolks with a fork and pass through a fine-mesh sieve and set aside. Bring a pan with water, sugar, lemon peel and cinnamon stick to a boil until it reaches pearl stage (108-109ºC). Remove from the heat and let it cool a little. Remove the cinnamon stick and lemon peel. Add the broken yolks, stirring constantly. Bring it back to medium heat, stirring constantly, until it thickens. Place the egg custard in a bowl, store in the refrigerator and set aside.
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For the white cream: in a bowl, beat the whipped cream until consistent. When they are beaten, add the 2 tablespoons of sugar and beat again. Place the egg whites in a bowl and beat everything until stiff. Add the three tablespoons of sugar and beat everything until you get a consistent meringue. Add the whipped cream to the meringue little by little, mixing well and set aside.
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In a chopper, crush the biscuits.
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Assembling the sweet: start by placing the crushed biscuit at the bottom of the cup. Then a layer of white cream, smooth everything. Again, another layer of biscuit, alternating with the white cream until both ingredients are used up. Spread the egg custard over the top and smooth everything out so that it is uniform.
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Decorate with crushed biscuits and, before serving, place in the fridge for at least 3 hours so that it becomes firm and creamy.
