Millefoglie

... I got the recipe from my good friend from Naples ... a simple, quick and easy dessert ...

Preparation steps

For the cream: Heat the whipping cream and 2 dl of milk with the sugar and vanilla bourbon. Whisk the puddings in the remaining milk so that there are no lumps. When the cream and milk boil in them cook the pudding. Leave to cool well covered or I cover with a transparent foil (so that no crust would form) Whisk the cooled mixture well with a mixer to get a thick cream.
While the cream is cooling, roll out the puff pastry crust to the size of a tin or use already rolled out. Bake each crust separately. Peel the fruit.
Spray the cream on each crust with a cream syringe and arrange the fruit on it. If desired (I did not) spray or coat with whipped cream. Garnish the back crust with cream (whipped cream if desired), fruit and sprinkle with powdered sugar.

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