Serves: 8 people Difficulty ': Media Preparation time: 40 minutes INGREDIENTS 5 eggs 150gr. 100g caster sugar. flour 1 tablespoon potato starch 1 liter of milk zest of 1 / 2 lemon 1 teaspoon of vanilla extract 250gr. with sponge cake (or ladyfingers) 1 / 2 cup rum 100gr. icing sugar PROCEEDINGS -------------------------- Collect the egg yolks in a bowl and knead with cream and sugar.
Beat the mixture until it becomes frothy and white, then stir in the starch and flour and stir. Dilute the mixture with milk, pour slowly and stir thoroughly to prevent lumps. Add the liquid finely grated lemon zest and vanilla. Pour the mixture into a saucepan and continue stirring, put on the fire, over moderate heat, 'cause to reach boiling thicken.
Just thick, stir until the cream 'will not' almost completely cooled, then pour into a pan where you put the pieces of sponge cake (or ladyfingers) sprayed, then the rum. At this point, whip the egg whites until stiff steadfast. Stir in powdered sugar and pour a half 'on the cream. Put the rest into a pastry syringe fitted with a star nozzle and spray it on the cake, forming a grille and a raised border.
Move the pan in a preheated oven at 140 degrees for about 10 minutes in the grill department, until the surface of the "soup" will not be 'golden brown. Before serving keep it a bit 'in the fridge, it must be fresh. 
Beat the mixture until it becomes frothy and white, then stir in the starch and flour and stir. Dilute the mixture with milk, pour slowly and stir thoroughly to prevent lumps. Add the liquid finely grated lemon zest and vanilla. Pour the mixture into a saucepan and continue stirring, put on the fire, over moderate heat, 'cause to reach boiling thicken.
Just thick, stir until the cream 'will not' almost completely cooled, then pour into a pan where you put the pieces of sponge cake (or ladyfingers) sprayed, then the rum. At this point, whip the egg whites until stiff steadfast. Stir in powdered sugar and pour a half 'on the cream. Put the rest into a pastry syringe fitted with a star nozzle and spray it on the cake, forming a grille and a raised border.
Move the pan in a preheated oven at 140 degrees for about 10 minutes in the grill department, until the surface of the "soup" will not be 'golden brown. Before serving keep it a bit 'in the fridge, it must be fresh.
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