Ingredients for the vanilla cream: 1) 650 ml fresh milk 2) 45 grams of cornflour 3) 50 grams of sugar 4) 1 tablespoon of vanilla extract Ingredients for the chocolate cream: 1) 650 ml fresh milk 2) 40 grams of cornflour 3) 10 grams of unsweetened cocoa powder 4) 50 grams of sugar 5) 50 grams of couverture broken into pieces Additional materials: 1) 200 ml fresh milk 2) 50 ml cognac 3) 225 grams of shortbread cookies 4) 1 package of Morfat Choco 5) 2 tablespoons of powdered sugar 6) 1/3 cup truffle Method: We need a 20X28 cm baking pan or ovenproof dish. Put 200 ml of milk together with 50 ml of cognac in a bowl. In this mixture we dip the biscuits one by one for 2-3 seconds each and spread them in our dish covering the entire bottom. We leave it aside. Make the vanilla cream: In a small saucepan, put the milk together with the cornflour, sugar and vanilla. Stir with the wire so that the cornflour melts and place the pot on the stove at medium temperature. Stir constantly with the wire for a few minutes, until we see our cream thicken and make thick bubbles on the surface. Remove from the heat and gently pour the hot cream over the cookies that we have placed in our dish. Let the cream cool for 15 minutes and form a crust on the surface. Then we layer in the same way as before, another layer of cookies on top of the vanilla cream. We leave it aside. Make the chocolate cream: In a small saucepan, put the milk, together with the cornflour, cocoa and sugar. Stir with the whisk until the cocoa and cornflour melt and place the pot on the stove at medium temperature. Stir constantly with the wire for a few minutes, until we see our cream thicken and make thick bubbles on the surface. Remove the pan from the heat and pour in the couverture pieces, mixing again with quick movements until they melt and create a smooth chocolate cream. Pour it immediately, gently on top of the second layer of cookies and leave the dessert for one to one and a half hours out of the fridge until it comes to room temperature. Put the dessert in the fridge for 4-5 hours or better overnight. At the same time, put a package of Morfat Choco to freeze in the fridge. The next day, beat the Morfat Choco, straight from the fridge, in the mixer, together with 2 full tablespoons of powdered sugar. Put the chocolate whipped cream in a cornet and form small rosettes all over the surface of the dessert. Sprinkle with plenty of truffle and it's ready to enjoy.