450g phyllo pastry
Zest of 1 lemon
A cinnamon stick (optional)
2 tbsp honey
4 eggs, separated
2 tsp vanilla extract
A knob of butter
To make the syrup, put sugar, water, lemon zest and cinnamon stick in a pan and bring to the boil.
Simmer for about five minutes, until the sugar has dissolved, then remove pan from heat. Add honey and stir. Set aside to cool completely.
Place egg whites and 50g sugar in a mixing bowl (make sure your egg whites, bowl and whisk attachment are free of any water). Use an electric mixer/beater to whisk until thick and glossy.
In a separate bowl, whisk egg yolks and 50g of sugar together until the mixture is thick and foamy.
Using a spatula, add one quarter of the egg-white mixture into the egg-yolk mixture. Gradually add all the egg-white mixture into the egg-yolk mixture and blend.
Pour milk, cream and the rest of the sugar into a saucepan, bring to the boil, then slowly add semolina and vanilla extract. Turn the heat down to medium and whisk constantly until the mixture becomes creamy. Remove pan from heat, add a knob of butter and blend.
Blend the two mixtures together, stirring occasionally to keep the custard from forming a skin.
Melt butter and line the bottom and sides of a tin. One by one, layer the tin with four phyllo sheets, ensuring half of each sheet falls outside of the tin (with one sheet in the middle) and that each sheet is thoroughly sprinkled with melted butter.
Tip in the custard, smoothing the surface with a spatula, and fold the phyllo-sheet flaps over the custard. Add four more sheets on top, sprinkling each sheet with melted butter. Optional: trim off the excess phyllo with a knife and roll the rest on the edges.
Brush the top with enough butter and scar with a sharp knife. Preheat oven to 160°C and bake for an hour to an hour and 15 minutes until phyllo is crisp and golden.
Slowly ladle cold syrup over pastry and wait for each ladle of syrup to be absorbed, which helps preserve the dessert. Serve after the syrup is absorbed. (Store it out of the fridge for up to four days.)