Hareesa with Cream and Mozzarella

Ingredients

• 3 cups yogurt
• 2 cups fine semolina
• 1 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 2 tablespoons baking powder
• 2 tablespoons vanilla
• Method for preparing the basbousa:
• Ingredients for the cream (qaimar):
• 3 cups milk
• 2 cups heavy cream (for desserts)
• 1/2 cup sugar
• 5 tablespoons cornstarch
• rose water, to taste
• Method for preparing the cream:
• Syrup (shīra) ingredients:
• 2 cups sugar
• 1 cup water
• 2 lemon slices
• 1 tablespoon orange blossom water

Method

1. Beat the eggs and vanilla well with a mixer or electric blender until the mixture resembles a meringue...
2. Add the oil and continue beating, then the sugar, and continue beating; then gradually add the yogurt in cups while beating, add the baking powder, keep beating, and add the semolina; mix well.
3. Grease the pan with a little vegetable oil, pour half the batter, and bake in a preheated oven at 200°C from top and bottom until nicely browned...
4. Set the remaining half of hareesa batter aside. Meanwhile, prepare the cream
5. Combine all ingredients cold first, then cook over heat, stirring until the mixture thickens and sets well.
6. Then spread the cream over the baked hareesa sheet, sprinkle mozzarella cheese on top, and pour the remaining hareesa batter on top of the pan.
7. Return the hareesa with cream and mozzarella to the hot oven and bake from the top at 200°C for about half an hour or until set. After it’s cooked, remove and let cool slightly, then either pour syrup over it or drizzle chilled syrup prepared in advance
8. Let it cool completely, then slice, serve, and garnish as desired
9. Beat the eggs and vanilla with a whisk or electric mixer well until you have a mixture similar to meringue ...