No-Bake Napoleon

In a heavy-bottomed saucepan, combine the sugar, vanilla sugar, and starch. Whisk thoroughly.

Add the eggs and whisk again until smooth.

Gradually pour in the milk while stirring to prevent lumps from forming in the custard.

Place over medium heat and cook, stirring constantly, until thickened. Let it boil for 30 seconds after the first bubble, then remove from heat.

To speed up cooling, transfer the custard to a large bowl and set it inside a larger container filled with cold water (you can add ice). It will cool completely in about 15 minutes.

Cut the lavash sheets in half. Place them on a baking sheet or wire rack and bake at 180 °C (350 °F) for 5–7 minutes until golden and crisp. Let them cool.

Whip the chilled heavy cream until stiff peaks form. Gently fold it into the cooled custard.

Generously spread the cream over each lavash layer, stacking them on top of each other. Reserve some cream for the final coating.

Cover the cake with a clean plastic bag, place a cutting board with a light weight on top, and refrigerate for several hours.

While the cake is setting, dry out 2–3 extra sheets of lavash and crush them into fine crumbs using a rolling pin.