Make the custard cream. Add the cake flour, corn starch, and sugar to a microwave safe container, mix, and stir in the milk a bit at a time. Microwave at 600W for 1 minute.
At this point it won't be thick yet, so mix and microwave it for an additional minute. The edges will be a bit hard, so stir with an egg beater until smooth.
Next, mix in the egg yolks, whipped cream, vanilla, and kirsch, and place the bottom of the bowl in an ice water bath to get rid of the residual heat. Whip the egg white, and make the meringue while you wait.
Add the meringue that has been whipped to the point where peaks form (egg white) into the cooled custard, stir, and it is done. Let it sit to cool.
Whip the remaining whipped cream. Cut the mango into bite-sized pieces (about 1cm cubes).
Place the corn flakes, mango, custard, ice cream, and whipped cream into a cup or glass.
You can add it in whatever order you like! As long as it tastes good!! Adding in more mango and corn flakes will add to the special feeling of the treat.
I went all luxurious and loaded tons of it into a huge cup!
Story Behind this Recipe
I haven't made any desserts recently, but my daily happiness decreases when I don't have my dessert, so I decided to treat myself a little.
If you like the texture, adding in the corn flakes last will keep them crunchier!