CREAM AND CHOCOLATE COFFEE TRIFLE WITH CORN FLOUR

Put the milk in a saucepan with the lemon zest and heat to a simmer.

In another saucepan, break the eggs, add the sugar and mix with a whisk. Add the corn starch while continuing to mix.

When the milk is hot, pour it into the egg mixture. Mix well and return to the heat, whisk constantly until the cream has thickened. When the cream has thickened and starts to boil, remove it from the heat.

Divide the cream into two parts and add the cocoa powder in one of the two parts to obtain the chocolate cream. Mix well until the mixture is smooth.

Add the water to coffee to make the syrup (you can add also 1-2 tsp of your favourite liquor – rum, whisky).

Soak the ladyfingers well in the syrup and make the first layer in the trifle dish, then spread half of the cream on top.

Make a second layer of soaked ladyfingers and spread the other half cream on.

Repeat with layers 3 and 4. Garnish on top with cocoa powder or chocolate bites.

Put the trifle to set in the fridge for an hour and a half before serving.