1/2 liter milk
10 egg yolks
150 g sugar
10 gelatin sheets
150 g Cointreau® 60%
1,500 g sweetened fresh whipping cream
Step
Beat the egg yolks with the sugar until frothy.
Pour in the boiling milk.
Return to the heat to coat.
Add the gelatin, which has been softened in cold water.
Leave to cool.
Stir in the Cointreau®, then the whipping cream.
Pour the cream into a cake pan.
Place two sponge cake layers soaked in Cointreau®.
Freeze.
Cover with Italian meringue.
Flambé and decorate with a few small Easter eggs.
