Bolo de bolacha

Instructions

1. Make the custard: heat the milk with the lemon zest until it just simmers.
2. In a bowl, whisk the yolks with the sugar and cornflour, then pour the hot milk over them while stirring.
3. Return everything to the pan and thicken over a low heat, stirring constantly, until it is a coating custard.
4. Take off the heat, add the butter and let it cool completely before folding in the crème fraîche.
5. Quickly dip each biscuit in the cooled coffee, without soaking it.
6. In a rectangular dish, lay a layer of biscuits, cover with custard, then repeat, finishing with custard.
7. Dust with cinnamon and grated chocolate, then refrigerate for at least 6 hours before serving.