Coffee Biscuit Dessert

Start by cutting one of the ends of the sponge finger biscuits. 

In a small bowl, add the instant coffee, the hot water and mix until dissolved.

Then, dip the biscuits we cut earlier in this coffee and transfer them to a 1.5L capacity container.

Now, in a medium saucepan, add the egg yolks, the refined sugar, the juice of one lemon, the cornstarch and mix everything very well until combined. 

Add the milk, turn on the heat to low power and keep mixing until it becomes a smooth and uniform cream.

Then, add the white chocolate and mix. 

Transfer all this cream to the container with the biscuits, take it to the fridge and let it chill for at least 6 hours.

Finish by sprinkling cocoa powder to taste on top of everything.

Serve.