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Danielle Lachana

This colourful and traditional dessert from the Greek Cycladic island of Serifos*,''Pastaki Serifou'', combines vanilla and chocolate pastry creams with biscuit layers. Use the remaining egg whites to make meringues or freeze for later use.

My version is an adaptation since it is more creamy and a little less set than the original! I like to pop it in the freezer until it just starts to firm up - or leave it a little longer for a semifreddo type ice-cream dessert - refreshing in the Summer!

The pie does not take long to make, just take care that the milk and egg mixture does not boil or the eggs may scramble. If the cream becomes lumpy and vigorous whisking does not solve the problem, you can push it through a sieve or put it in a blender.

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RECIPE

(Makes around 12 pieces)

METHOD

Beat  the egg yolks, preferably with a mixer, in a large bowl together with the sugar until increased in volume and pale in colour. Add the two types of flour a little at a time, still whisking, followed by the salt. Set aside. Split the vanilla pod lengthwise and put in a pan together with the milk. (If using vanilla essence, you can add it now too). Bring to the boil over medium heat then take off the heat. Remove the vanilla pod and gradually add the milk to the egg mixture, whisking continuously. Transfer the mixture to a non-stick or thick bottomed saucepan and heat whisking continuously over medium heat. Take care that the mixture does not begin to solidify on the bottom of the pan and do not allow to boil. Continue to heat until thickened, but never pass a gentle simmer. Transfer half the mixture into another pan, or bowl, and add the grated chocolate, stirring vigorously until melted. Set the vanilla and chocolate creams aside to cool, stirring frequently to prevent the formation of a skin. Alternatively you can cover the surface with cling film [plastic wrap].

When the creams are tepid, lightly sprinkle the biscuits with the 2 tbsp milk or rum. Line a rectangular  container or dish (approximately 25 cm by 20 cm) with the biscuits then cover with the vanilla cream. Add another layer of biscuits and top with the chocolate cream.

Leave in the fridge for several  hours, or overnight, until firm and top with chocolate sprinkles. Serve cut into squares.

* For more about the island of Serifos go to http://www.grreporter.info/en/travel_notes