Using a food processor or a rolling pin, finely crush the Maria Biscuits and leave aside. *Sometimes I just use my hands to crush if I want some different textures.

In a double boiler fill the bottom with about 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix until it is smooth. Then using a whisk and stirring a little faster pour in the milk and beat until it’s a frothy creamy consistency. This can take a while and I have used a hand held mixer with a whisk attachment to make it a lot easier on my wrists.

Once it’s done, remove from heat and let it cool off while you whip up the heavy cream.

In a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar and whip until you form stiff peaks. Once you accomplish that; leave aside.

Now to assemble the dessert: Using the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream and last you can add just a dusting of the cookie crumbs or a spoonful of the sweet egg cream.

Refrigerate for at least 3 hours, but overnight is the best.