Bled kremšnita

Step 1: Heat the oven to 400°F. Lay each sheet of 1 ⅜ lb all-butter puff pastry on a lined tray, prick all over with a fork, cover with another sheet of baking paper and a second tray to stop it puffing too high.

Step 2: Bake until golden and crisp right through, about 15 minutes, removing the top tray for the last 3 minutes. Cool, then trim both sheets to fit a 23 cm square tin. Line the tin with baking paper and lay one sheet in the base.

Step 3: Bring 800 ml of 3 ¼ cups whole milk and 2 tsp vanilla extract to a simmer in a large pan. In a bowl, whisk 8 egg yolks, 5 ½ oz caster sugar, 3 ⅛ oz cornflour and the remaining ¾ cup whole milk until smooth.

Step 4: Whisk the yolk mixture into the hot milk and cook over a medium heat, whisking constantly, until it thickens and bubbles heavily, like a lava pool; let it bubble for a full minute so the cornflour loses its raw taste.

Step 5: While the custard cooks, whisk 6 egg whites to soft peaks, then add 3 ½ oz caster sugar a spoonful at a time and whisk to a stiff, glossy meringue.

Step 6: With the custard still on a low heat, fold in the meringue in three lots with a large whisk. Stir gently for 1 minute until smooth and pale; the mixture should be very thick and hold its shape. A common mistake is letting the custard cool first, which leaves it runny and the whites raw.

Step 7: Pour the hot custard straight onto the pastry base and smooth level. Cool, then chill uncovered for at least 4 hours until set firm.

Step 8: Whip 1 ¾ cups double cream with 2 tbsp icing sugar to soft, smooth peaks and spread it over the set custard. Lay the second pastry sheet on top and chill for 1 hour more.

Step 9: Dust with 2 tbsp icing sugar, cut into 12 squares with a serrated knife dipped in hot water, sawing through the top pastry first, and serve cold. Keep refrigerated and eat within 2 days.