The fastest and best cream slices

Bring to the boil to form a thick pudding.

Beat the egg white and 50 g sugar until stiff and carefully fold into the pudding with a wooden spoon.

Pour the cream onto one of the baked puff pastry sheets and smooth it out.

Place in the refrigerator for 15 minutes. Beat the cream until stiff.

Pour the whipped cream onto the cooled pudding cream and smooth it out.

Cut the other sheet of puff pastry into squares and place on top of the whipped cream.