Ingredients:

Cream:

2 uova

130 g of zucchero

50 g of corn starch

10 g of zucchero vanigliato

1 cup of turmeric (optional)

500 ml of coffee with latte

150 g of burro at room temperature

Ciliegie grout:

300 g of cilia

100 g of zucchero

30 g of corn starch

30 g of water

2 fogli di pasta sfoglia

200 g of panna montata with 2 bowls of zucchini a velo

1. Cream: break the eggs into a saucepan and add the sugar, starch, vanilla sugar and turmeric. Mix well and add the hot milk, bring to the heat to thicken. Then cover with cling film and leave to cool.

2. Cherry coulis: cook the cherries with the sugar, then mix. Dissolve the starch in the water and add it to the cherries to thicken.

3. Add the butter and mix it into the cream.

4. Whip the cream with the icing sugar.

5. Make holes in the dough, add the sugar and bake at 200° for 30-40 minutes.

6. At this point assemble the millefeuille.

7. Place it in the refrigerator to cool and take it out just before serving.