2 packets of biscuits (preferably petit beurre)
1 can sweetened condensed milk
Juice of one lemon
250g PAPATHANASIOU Tsalafouti
250g PAPATHANASIOU Anthotyro
Sour cherry or grape spoon sweet.
Crush the biscuits by hand or in a blender, bring the butter to room temperature and knead with the biscuits. Spread the mixture out in a cake pan in order to create the base of the dessert. Make sure that it is not too thin; one finger is the ideal height. In a large bowl, mix the milk, tsalafouti, anthotyro and lemon juice. Evenly spread the mixture on the dough and put the dish in the fridge for 1 day.
Remove from the pan and pour the spoon sweet on top.