Steps

• Heat the milk in a saucepan over medium-low heat, without boiling.
  In a bowl, mix sugar and eggs with a whisk. Add cornstarch and vanillin and mix.
  Temper the mixture with the eggs by gradually pouring in some warm milk, stirring quickly.
  Pour everything back into the saucepan with the milk. Cook over very low heat, stirring continuously, until the cream thickens.
  Remove from heat and add the sifted unsweetened cocoa. Stir vigorously until you have a smooth and homogeneous mixture.

  Spread an even layer of still warm cream on the bottom of a baking dish about 12×8 inches.

  

• Cover the cream with your chosen ingredient – Sponge cake, cookies, or ladyfingers. Don’t be afraid to dampen them slightly, with some milk, if necessary.

  Continue alternating layers of cream and sponge cake/cookies/ladyfingers until the ingredients are used up. (For example, with a sponge cake, you can make 2 layers).
  Once the last layer of cream is completed, crumble some of the ingredients used for the layers (sponge cake, cookies, etc.) on the surface for a simple and rustic decoration.

  Let the dessert cool at room temperature. Once cold, cover the baking dish with plastic wrap and place in the fridge for at least 2 hours, or better yet, overnight, to allow the flavors to blend perfectly.

  

• I hope you enjoyed this recipe and that the dessert is a success. If you have any questions or want to share your experience, leave me a comment below.
  See you soon and happy cooking.

  

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