• Heat over to 360F or 180C
• Line a springform pan with parchment and grease with melted butter.
• Take 2 layers of phyllo dough together at a time and lightly brush with the top with melted butter. Holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing from the bottom up to the top then … roll each into a “cinnamon roll style” circle. Make 4-5 of these rolls and place in the bottom of the pan.
• Using the same crinkle method, make the sides of the crinkle cake. This time, keep the long and tuck the phyllo along the sides of the pan so that the dough protrudes over the edge of the pan. Be sure the bottom sections are snug in the pan. Continue till the pan is filled. (see photos)
  
• Bake the phyllo for 10 minutes. Remove and drizzle the remaining melted butter over the phyllo. Return to the oven and bake 10 mire minutes
  
• Remove the cake from oven one last time and pour custard mixture over the bottom of the cake. Bake on a cookie sheet for 25-30 minutes or unit the custard is just set.

CUSTARD

• In a medium bowl whisk together, eggs, milk, sugar, cornstarch, and Strawberry crème condensed milk, until smooth and no lumps remain.
• Set aside until ready to fill cake

STRAWBERRY SYRUP TOPPING

• Cook strawberries, water, sugar, lemon juice, strawberry cream over medium heat for 10 minutes. Stir frequently. Mixture should be thick like syrup
• Once cake is done, pour the strawberry syrup over the middle of the cake. Allow the cake to rest at room temperature while making the meringue.

MERINGUE

• Beat 3 egg whites to stiff peaks with a hand mixer. Add ¼ cup sugar and continue mixing for 3 minutes.
• Spread meringue over cake. Make peaks with the back of a spoon. Broil the cake for 1 minute to brown tips of meringue. This can also be done with a hand torch.