Greek-Style Napoleon

Ingredients

• Sugar 10 oz
• Phyllo Dough 5 oz
• Milk 30 fl oz
• Water 5 fl oz
• Sirtaki 0 oz
• Mascarpone Cheese Unagrande 5 oz
• Powdered Sugar 0 oz
• Corn Starch 5 oz
• 33% Cream 5 fl oz
• Nutmeg 0 oz
• Ground Cinnamon to taste
• Fresh Berries to taste
• Whole egg 5 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients. Thaw the phyllo dough in advance. Preheat the oven to 390°F.

Step 2

Pour the milk into a saucepan, grate in the nutmeg, and place it over medium heat. Heat it gently, but do not let it come to a boil.

Step 3

Mix the egg yolks with 180 grams of sugar and cornstarch.

Step 4

Pour a portion of the warmed milk into the egg yolks, mix well, and return everything to the saucepan with the milk.

Step 5

Over low heat, constantly whisking, bring the cream to the consistency of thick sour cream. As soon as the cream starts to thicken, cook it a little longer and then remove from heat, continuing to stir while the saucepan is still hot.

Step 6

Transfer the cream to a clean bowl and place it over an ice bath (a bowl filled with ice and water). Cover the cream with plastic wrap, making sure it touches the surface. The cream should cool completely.

Step 7

In a small saucepan, pour in 100 ml of water, add 100 grams of sugar, bring to a boil, cook for 30-40 seconds, and remove from heat. Allow the syrup to cool completely.

Step 8

Cut the phyllo dough into the shape that will be used to assemble the cake.

Step 9

Arrange the sheets of dough on baking trays lined with parchment paper and generously brush each sheet with sugar syrup.

Step 10

Place the baking sheets in the oven for 3–4 minutes. The baked layers should be allowed to cool for about 2 minutes before removing them from the parchment paper. It's fine if the layers break.

Step 11

Place one layer of cake at the bottom of the mold. Whisk the cooled cream until smooth and spread a portion of the cream over the cake layer.

Step 12

Assemble the cake by alternating layers of cake and cream. The top layer should be a cake layer. Place the cake in the refrigerator for half an hour.

Step 13

Pour the cold cream into the mixing bowl, add the mascarpone, Greek yogurt, and powdered sugar. Whip on low speed until stiff peaks form.

Step 14

Spread this cream over the top of the cake and sprinkle ground cinnamon on top.

Step 15

Garnish the "Napoleon" with berries and serve with tea.