Preheat oven to 425 and thaw puff pastry so it can easily be stretched.

1. Using rolling pin stretch the puff pastry sheet to be slightly bigger than 13×9.
2. Bake stretched out puff pastry on 425F for 8-10 minutes or until golden brown.
3. Bake your second sheet. Leave to cool.
4. Separate eggs; leave the whites in a mixer bowl and egg yolks in another bowl.
5. Add 1 cup of milk to the yolks and your corn starch and mix well.
6. In a small bowl combine gelatin with 3 tablespoons of water.
7. Pour remaining two cups of milk and whipping cream into a large pot, add 2 cups of sugar, vanilla and bring everything to a boil.
8. Then add your yolk mixture, stirring constantly until it thickens (about 1 minute).
9. Transfer to a large bowl and add gelatin. Mix with a wire whisk until gelatin is completely melted.
10. Put a plastic wrap directly onto the filling to prevent it from forming a crust at the top and let it cool down just a little.
11. When the custard cream is lukewarm start mixing your egg whites. Gradually add remaining 1/2 cup of sugar and mix until a meringue gets firm. Add whites to the custard in thirds and mix well after each addition.
12. Put one baked puff pastry sheet on the bottom of your pan.  Pour custard cream over it.
13. Cut another sheet in 12 squares and arrange them onto the top of cake.  Refrigerate for at least 8 hours.
14. You can now dust with powder sugar before serving and cut into your pre-arranged squares to serve.