Lasagna Leaves with Cream and Apricot Filling

Pasta: If using pre-cooked lasagna sheets, follow the manufacturer's instructions

If using dry pasta, cook the leaves in boiling salted water until al dente

Drian excess water, pat dry, and cut into 8cm diameter circles

Fry the pasta in hot oil, drain, and place on a paper-lined tray

Dust with powdered sugar and cinnamon. Reserve

Cream: In a pan, mix together powdered sugar and flour

Add milk and whisk over medium heat until it boils

Remove from heat, let cool, add egg yolks, whisk quickly, and return to heat until thickened

Let cool, then refrigerate

Gelatin: Soak the apricots in cold water until they're soft

Mash the apricots into small pieces and strain through a fine-mesh sieve

Heat the apricot mixture over medium heat, stirring occasionally, until it thickens like gelatin

Let cool, then refrigerate

Syrup: Wash the jaboticabas, place them in a pan, cover with water, and simmer until they're tender

Drian excess liquid, then strain the fruit through a fine-mesh sieve

Heat the fruit mixture over low heat, stirring occasionally, until it thickens like syrup

Assembly: On a serving plate, create a base with jaboticaba syrup

Arrange in layers: lasagna leaves, cream, lasagna leaves, apricot gelatin, lasagna leaves, cream, and lasagna leaves

Garnish with hortelã leaves.