Two-Cream Cookie Trifle

Start by pouring the heavy cream into the butter cookie tin and using a masher, press down firmly on all the cookies until they are crushed and well combined.

In a large saucepan, add the egg yolks, the sugar, the cornstarch, the milk and whisk everything thoroughly until well combined.

Turn on the heat to medium-low and stir constantly until it becomes a smooth, uniform cream.

Next, pour all this cream over the crushed cookies in the tin. 

Place it in the refrigerator and let it chill for 1 hour. 

After this time has passed, in a large saucepan, add the egg yolks, the sugar, the cornstarch, the cocoa powder, the milk and mix everything thoroughly until well combined.

Turn on the heat to medium-low and stir constantly until it becomes a smooth, uniform cream.

Then add +100g of butter cookies in the tin with the dessert and pour in the cocoa cream. 

Place it in the refrigerator and let it chill for at least 3 hours.

After this time has passed, in a small bowl, add the milk chocolate. 

Microwave it at maximum power in 30-second intervals, always stirring between the breaks until the chocolate is completely melted. 

Add the heavy cream and mix until combined. 

Then add this mixture to the tin with the dessert. 

Place it in the refrigerator and let it chill for at least 30 minutes.

Serve.