Strawberry Dessert with Banana and Chocolate

In a large saucepan, add the condensed milk, the egg yolks, the milk, the vanilla extract, the cornstarch and stir until the cornstarch dissolves.

Turn on the heat to medium-low. 

Continue stirring until it becomes a smooth and even cream.

Remove from the heat and let the cream cool until it reaches room temperature.

Next, add the bananas sliced into rounds and the ripe strawberries sliced into rounds covering the entire bottom of a large bowl lined with plastic wrap, alternating the fruits. 

Add some of the cream we prepared and spread it with a spoon.

Then make a layer with ladyfinger biscuits soaked in milk. 

Repeat this process alternating between the cream and the ladyfinger biscuits until the entire bowl is filled.

On the second-to-last layer, add the strawberries sliced into rounds and cover them with more cream.

Then, on the last layer, add the banana slices and cover them with another layer of cream. 

Finish by making a layer with the ladyfinger biscuits spread with cream. 

Cover with plastic wrap, place it in the refrigerator and let it chill for at least 3 hours.

After this time has passed, unmold the dessert and finish with the melted semisweet chocolate.

Serve.