How to make
Fold each phyllo pastry sheet into a pleat. Arrange them upright in a buttered tray. Bake at 390°F (200 °C) for about 10-15 min. or until reddened.
Take them out of the oven and pour the melted butter over them. Make the cream by beating the yolks with the sugar and milk. Put them on the stove to come to a boil.
While stirring nonstop, add the flour and vanillas. Stir vigorously until the cream thickens.
Remove the cream from the stove and while still warm pour it over the cooled phyllo pastry sheets. Leave them to cool and in the meantime, beat the whites with the powdered sugar to fluffy snow.
Once the cream has cooled, pour the egg white glaze on top and distribute it evenly.
Leave the cake overnight in the fridge. When serving, sprinkle with cocoa.
