Begin by preparing the pastry cream. Whisk egg yolks, sugar and flour; pour in part of the milk in order to obtain a smooth cream. Add grated lemon peel, salt and the remaining milk very slowly. Cook over moderate heat and keep mixing until thickened.
Arrange 5 Millefoglie d’Italia Classiche puff pastry sticks on a plate and cover with 3 spoons of the cooled cream. Cover it with a second layer of Millefoglie d’Italia Classiche puff pastry sticks. Spread the remaining pastry cream and put on the top the third Millefoglie d’Italia layer. Cover the Millefoglie cake with a thin cream layer (or jam). Top with strawberries and wild berries.