Paradizet

Separate the 4 eggs, placing yolks in one bowl and whites in another. Add 5 teaspoons of sugar to the yolks and whisk vigorously until the mixture becomes pale and thick, about 2-3 minutes.

Heat the 1/2 quart of milk in a saucepan over medium heat until it reaches a gentle simmer, being careful not to boil it.

Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and create a custard. Whisk until well combined and smooth.

Return the custard to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon, about 3-4 minutes.

Remove the custard from heat and let it cool to room temperature, stirring occasionally, about 5 minutes.

In a clean bowl, beat the 4 egg whites with a whisk or electric mixer until stiff peaks form, about 2-3 minutes.

Gently fold the beaten egg whites into the cooled custard using a spatula, being careful to maintain the airiness of the whites.

Crumble the 5 large cookies into bite-sized pieces and divide them among 4 serving bowls or glasses.

Pour the egg foam custard mixture evenly over the crumbled cookies in each bowl and serve immediately while the texture is still light and airy.