Heat milk and sugar in a medium sized saucepan on medium flame and bring this mixture just to boiling. Turn off the heat.
In another bowl, whisk together 2tbsp milk, custard powder, corn flour, and egg yolks.
Mix custard mixture with milk and keep whisking.
Transfer this mixture into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil and thick.
Remove from heat and add butter and vanilla and mix well.set aside.
Preparing Whipped cream:
2cup cold heavy cream or 2 packet whipped topping mix
1tsp vanilla extract
In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Chill the bowl and wire whisk in the refrigerator for 30 minutes, then beat the mixture just until stiff peaks form.
If you use powder whipped topping mix, then place 1 cup icy cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form (5 min).
1cup cream cheese or mascarpone cheese
Beat the cream cheese and custard mixture and beat until smooth.
Now gently add whipped cream with cream cheese mixture.
2 cup hot brewed espresso coffee or very strong coffee
4 tablespoons powdered sugar
Add 4tbsp sugar to the coffee mixer and let it cool completely.
30 pieces dry cake or lady fingers
Cocoa powder for dusting
Line a pan or dish with plastic wrap. Make sure the plastic wrap extends over the sides of the pan. (See picture)
Dip dry cakes in the coffee mixture and place them, side by side, in a single layer onto the bottom of the pan. Take 1/2 of the cream filling over the dry cake, making sure they are completely covered.
Again Repeat another layers and sprinkle with cocoa. Cover and refrigerate for 6 hours or until set.
you can make this layering into small bowl or glass.