Trifle: how to make it creamy and tasty at home

INGREDIENTS :

for the cream:
250g egg yolks
300g sugar
85g cornstarch
1lt milk
200g dark chocolate
150g chocolate flakes

for the base:
4 eggs at room temperature
140g of sugar
140g of
archeme flour

PREPARATION:
1. Start by preparing the sponge cake: whisk the eggs at room temperature with the sugar.
2. Once the eggs are well beaten, add the sifted flour little by little.
3. Pour the mixture into the buttered mold and bake at 180 degrees until golden, always test with a toothpick in the center.
4. Take care of the cream: pour the milk into a saucepan and bring it to a boil. In a bowl, mix the eggs, sugar and starch.
5. As soon as the milk boils, pour some of it over the egg yolk mixture, mixing well with a whisk, then transfer everything to the saucepan and cook.
6. Divide the cream by pouring half into a container and the other half into another container, adding the dark chocolate (200g). Cover both containers with cling film and leave to cool.
7. Start assembling the trifle: the first layer will be chocolate cream, then wet the sponge cake in the liqueur and move on to the central layer of custard, cover with more sponge cake and finally add a layer of coffee cream and chocolate. flakes that, if you wish, you can also distribute over the rest of the cream layers.
8. Place in the refrigerator for a few hours to harden and then it’s ready to enjoy!