Easy Mille Feuille (No Bake)

Put the egg yolks, sugar, and vanilla sugar in a bowl and mix for 1 minute. Add the cornstarch and 75 ml milk, and mix until smooth.

Bring the remaining 500 ml milk to a boil in a saucepan. Remove from heat and gradually add the milk-egg mixture while stirring constantly.

Return the mixture to the saucepan and cook until it thickens, stirring continuously.

Put the mascarpone, stabilizer, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the heavy cream and mix until stiff.

Take a tea biscuit. Dip it in the milk and arrange it in a springform pan. Repeat this process until you get a full layer of biscuits.

Spread the custard cream over the biscuits evenly. Repeat with another layer of tea biscuits (dipping them in milk first). Spread the cream over them and smooth it out.

Bring the heavy cream to a boil. Add the pieces of white chocolate. Let it sit for 1 minute. Mix until smooth.

Bring the heavy cream to a boil. Add the pieces of dark chocolate. Let it sit for 1 minute. Mix until smooth and transfer to a piping bag.

Spread the white chocolate ganache evenly over the cream. Pipe lines of dark chocolate ganache on top and run a toothpick through them. Cover the dessert and refrigerate to set, preferably overnight.

Cut into rectangular pieces. Enjoy!