Napoleon in Greek

Prepare all the ingredients. Thaw the phyllo dough in advance. Preheat the oven to 200 degrees.

Pour milk into a saucepan, grate nutmeg, and place it over medium heat. Heat it but do not bring to a boil.

Mix the yolks with 180 grams of sugar and corn starch.

Pour part of the warmed milk into the yolks, mix, and return everything to the saucepan with the milk.

On low heat, constantly whisking, bring the cream to the consistency of thick sour cream. Once the cream starts to thicken, cook it a little longer and remove from heat while continuing to stir until the saucepan is hot.

Transfer the cream to a clean bowl and place it in an ice bath (a bowl with ice and water). Cover the cream with plastic wrap. The cream should cool completely.

Pour 100 ml of water into a small saucepan, add 100 grams of sugar, bring to a boil, cook for 30-40 seconds and remove from heat. Allow the syrup to cool completely.

Cut the filo dough into the shape that the cake will be assembled in.

Lay the sheets of dough on trays lined with parchment and generously brush each sheet with sugar syrup.

Place the trays in the oven for 3-4 minutes. The baked layers need to cool for about 2 minutes before removing from the parchment sheets. It's okay if the layers break.

Place 1 layer at the bottom of the mold. Mix the cooled cream with a whisk and spread part of the cream on the layer.

Assemble the cake by alternating layers and cream. The last layer should be a cake layer. Place the cake in the refrigerator for half an hour.

Pour cold cream into the mixer bowl, add mascarpone, syrtaki, and powdered sugar. Whip to stiff peaks at low speed.

Cover the top of the cake with this cream and sprinkle ground cinnamon on top.

Decorate the 'Napoleon' with berries and serve with tea.