For the cream

1. In a small saucepan, heat the milk, the cream, the vanilla extract, the zest from the lime and half the amount of sugar.
2. In a bowl add the eggs, the yolks, the remaining sugar and the corn flour. Mix well with a whisk.
3. With a ladle of the soup, add two tablespoons of the hot mixture into the bowl with the eggs and mix at the same time with the whisk. Then transfer back to the pot and heat until the cream thickens. Stir with the whisk constantly so that it does not stick.
4. As soon as it thickens, spread on a baking sheet and cover with plastic wrap. Leave for 5-6 minutes and then transfer to the refrigerator.
5. Transfer it to the mixer's bowl and beat at high speed for 1-2 minutes.
6. Transfer to a pastry bag.

 

For the phyllo

1. Preheat your oven to 170°C degrees in the air.
2. In a small saucepan, melt the butter.
3. On the worktop, spread one phyllo and spread with the melted butter. Then sprinkle with sugar and cover with the second phyllo.
4. Repeat the process for all the phyllo.
5. Cut your phyllo into 6 rectangles with a length of 10 cm. and a width of 4 cm.
6. Using two identical baking pans, put the phyllo in the first baking pan with non-stick paper.
7. Cover the phyllo with another non-stick paper and then cover with the second baking pan.
8. Bake in the oven for 8-10 minutes.
9. Let them cool.

 

For serving

1. On a plate, place a small amount of cream to support the 2 phyllo united in an upright position.
2. Put 3 large dots of the cream next to the phyllo and glue 2 more phyllo in the same way.
3. Put back 3 dots of cream and glue 2 more phyllo.
4. Garnish with the icing sugar, the grated chocolate, the zest from the lime and strawberries.