Zuppa inglese

Instructions

1. Heat the milk with the split vanilla pod until it simmers, then let it infuse for 10 minutes.
2. Whisk the yolks with the sugar and cornflour until the mixture turns pale.
3. Pour the hot milk over the yolks in a thin stream while whisking, then return everything to the pan.
4. Thicken the custard over low heat, stirring constantly until it coats the spoon, about 5 minutes.
5. Divide the custard in two and stir the melted chocolate into one half.
6. Quickly dip the biscuits in the syrup and line the bottom of a dish.
7. Spread half the vanilla custard, then a layer of soaked biscuits, then the chocolate custard.
8. Finish with another layer of biscuits and the vanilla custard, then refrigerate for at least 4 hours before serving dusted with cocoa.