Chocolate Pavé

Separate the yolks from 4 eggs. In a saucepan, whisk together the yolks, 40 g cornstarch, 500 ml milk, and 395 g condensed milk until smooth. Cook over low heat, whisking constantly, for about 5–7 minutes, until the custard thickens.

Transfer half of the hot custard to a separate bowl, add 100 g finely chopped dark chocolate, and stir until fully melted and combined. Cover both custards with plastic wrap, pressing it directly onto the surface, and let cool to room temperature.

Mix 100 ml milk with 30 ml brandy. Quickly dip 200 g ladyfingers into this mixture, without leaving them in too long so they don't get soggy.

Spread a thin layer of chocolate custard on the bottom of the dish, then add a layer of soaked ladyfingers. Spread the vanilla custard over it, repeat the layers, and finish with either vanilla or chocolate custard.

Whip 200 ml chilled heavy cream with 30 g sugar to soft, stable peaks and spread evenly over the top of the dessert.

Cover the dish and place the pavé in the freezer for at least 6 hours to let the layers set.

Remove the dessert 15–20 minutes before serving, dust with 5 g cocoa powder, slice with a hot, dry knife, and serve.