10 rusks, rolled fine
1/2 c. butter
1/4 c. sugar
3 c. milk
2 tbsp. cornstarch
2 beaten egg yolks
1/2 c. sugar
1 tsp. vanilla
Pinch of salt

Line a square cake tin with first 3 ingredients. Save 1/2 cup for top. Into this put a cream filling made of rest of ingredients. Over filling put a meringue made of 2 egg whites beaten stiff and 4 teaspoons of sugar. Over meringue put 1/2 cup rusk mixture and bake about 15 minutes.