Preparation time: 55 mins  |  Oven time: 15 mins  |  Serves: 4 people

INGREDIENTS:

  • 1 puff pastry
  • 25g wheat flour
  • 125g sugar
  • 1 packet of vanilla sugar
  • 4 sheets of unflavored/neutral gelatin
  • 125ml of milk
  • 7 egg whites
  • 200g sugar
  • Powdered sugar for sprinkling
  • Cinnamon powder for sprinkling

PREPARATION:

Preheat the oven to 200ºC.

Place puff pastry on a tray lined with parchment paper, prick the dough with a fork, and place in a preheated oven at 200ºC for 15 minutes and leave to cool.

Place the wheat flour, sugar and vanilla sugar in a pan and mix everything together.

Add the gelatin sheets and milk. Mix everything together and cook over medium heat until it thickens and let it cool.

In a bowl, beat the egg whites until stiff. When the egg whites start to foam, gradually add the sugar and beat until a firm, shiny meringue forms. Add a little meringue to the cream and mix everything. Add the mixture to the meringue and mix everything together. Refrigerate until solidified, about 6 hours.

Cut the cooked puff pastry sheet in half. Spread one of the puff pastry sheets with the meringue and place the other sheet on top. Pinch a little and trim the ends. Cut the tranche into 4 square units.

Sprinkle with sugar and ground cinnamon and serve.