Mocha Cream Dessert

For the Base

• 18-20 ladyfinger biscuits (Savoiardi)
• 1/2 cup milk
• 2 tablespoons espresso
• 1 tablespoon brandy (cognac)
• 1 teaspoon sifted cocoa powder

For the Cream

• 5 cups fresh milk
• 1/3 cup sugar
• 2 eggs
• 2/3 cup cornstarch
• 1 tablespoon cocoa powder
• 2 tablespoons espresso
• 2 tablespoons brandy (cognac)
• 1 teaspoon vanilla extract
• 1 cup (150g) dark chocolate (couverture)
• 4 tablespoons unsalted butter

For the Topping

• 1 package (250ml) heavy cream
• 3 tablespoons powdered sugar
• Grated chocolate

For the Base:

1. In a bowl, combine the milk, coffee, and brandy, and mix well.
2. Dip the ladyfingers into the mixture.
3. Arrange them on the bottom of a baking dish measuring 22x32 cm.

For the Cream:

4. Bring 4 cups of milk to a boil. Mix the sugar, eggs, cornstarch, cocoa, coffee, and vanilla. Pour a little of the hot milk into this mixture and stir. Add the cornstarch mixture to the boiling milk and stir until the cream thickens.
5. Add the dark chocolate. Once melted, add the butter. Stir until the cream is well thickened and remove from the heat. Pour it over the ladyfingers.
6. Let it cool slightly and place plastic wrap directly on top of the cream. This will help prevent a skin from forming on our cream. Refrigerate for 4-5 hours to set.

For the Topping:

7. Place the heavy cream and powdered sugar in a bowl and beat with an electric mixer until fluffy.
8. Spread it over the mocha cream. Garnish with grated chocolate.
9. Refrigerate the dessert until chilled.