Grind biscuits, beat egg whites and add 4 tablespoons. Add sugar, continue beating for a few more minutes. Carefully stir the cream and egg whites together. Put some ground biscuits in a key and layer the cream protein and biscuits one after the other, as the last layer of cream protein.
4 egg yolks with 4 tablespoons. Sugar and 4 tablespoons. Put the milk in a small saucepan and let it thicken over a low flame while stirring constantly. Let cool and distribute over the whipped cream. Place in the refrigerator for at least 3 hours.
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