Chocolate Trifle With Ladyfingers

INGREDIENTS

• 5 CUPS MILK, PLUS EXTRA TO SOAK THE BISCUITS  
• 1 CUP SUGAR 
• 2 EGGS
• ½ CUP CORNSTARCH 
• 1 TABLESPOON BUTTER
• 3 PACKAGES LADYFINGERS
• 4 TABLESPOONS COCOA POWDER   
• 1 ½ CUPS BITTERSWEET CHOCOLATE, CHOPPED 
• 1 CUP MILK CHOCOLATE, CHOPPED
• ½ CUP WHIPPING CREAM

PREPARATION

To make the cream, take the milk and the sugar to the heat. Beat the eggs in a stand mixer until it doubles its volume. Dissolve cornstarch in the hot milk and add the eggs, on a steady stream, so it won’t coagulate. Take it back to a low heat until it thickens. Take off the heat and add butter. (If you want, add 4 drops of vanilla essence or 1 vanilla pod). Allow to cool. Soak biscuits in milk mixed with cocoa powder. In a baking pan, place layers of biscuits and cream; repeat. Melt both chocolates in a water bath and combine with the whipping cream, until you get a dense ganache. Cover with ganache and take it to the freezer to cool.