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1
Take the milk to the boil in a saucepan.
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2
In a mixing bowl and using a whisk, beat the sugar and egg together until pale and fluffy.
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3
Add to it the corn flour, cinnamon and coffee; pour half of the hot milk over the egg mixture and beat very well before pouring back into the saucepan.
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4
Bring it back to the boil, stirring continuously.
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5
Cover with kitchen film and leave to cool.
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6
Preheat the oven to 200C.
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7
Melt the butter in a small saucepan.
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8
Cut the filo pastry into 72 small rectangles, then brush each piece of pastry with the butter and dust with the cocoa powder and the cinnamon.
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9
Make little 'piles' of pastry (four layers to each pile) and gently move them onto a baking tray lined with baking paper.
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10
Cover the pastry with another sheet of baking paper, and place another baking tray on the top.
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11
Bake for 10 minutes in the hot oven.
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12
Then gently remove the top tray and paper and bake for another 5 minutes.
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13
Leave to cool.
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14
To build the desserts: whisk the cold egg mix at a fast speed with an electric whisk to aerate it.
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15
Secure a piece of the pastry onto your serving plate with a bit of cream.
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16
Then using a piping bag or a small palette knife, spread a bit of cream on top of one pastry pile, then top with another pastry pile.
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17
Repeat until you've used three pastry piles per dessert.
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18
Dust with cocoa and icing sugar to serve.
