1 1/2cupscream whole or whipping cream whipped348 grams
7lady fingers crushed into fine crumbs
COFFEE PASTRY CREAM
Heat the milk, cream and coffee until hot but do not boil, let cool to warm.
In a medium pot add egg yolks and sugar whisk to combine, whisk in flour, place over low heat add warm milk mixture and continue whisking (don't stountil very thick. Pour into a clean bowl cover with plastic wrap and let cool to room temperature and refrigerate for at least 2 hours.
Whip cream until stiff (set aside a small portion for the topping), remove coffee pastry cream from the fridge and fold in the remaining whipped cream.
Using 3-4 glasses (depending on the size of the glasses)start layering (you can start and finish how you likI started with the whipped cream,then the coffee pastry cream, cookie crumbs, then whipped cream and coffee cream. I refrigerated it at this point for approximately 1-2 hours and then before serving I topped it with some whipped cream. Enjoy!