Creamy ladyfingers pudding or "triffle", brazilian style

My mother makes a perfect one and I've been craving this for some time now. Like all puddings in Brazil, it's very sweet and british palates might not like it (although my family loved it)

For this one you'll need

custard:
1 can of condensed milk (save the can, you'll need it to measure other ingredients)
2 cans of milk
3 yolks
1 tbspoon of corn flour

Filling:
1 or 2 packs of ladyfingers (the crunchy ones)
1 can of milk
2-3 tbspoons of cocoa (depends on how much you like chocolate)
1 tspoon of corn flour

Cover:
3 egg whites,
1 can of double cream

How to prepare:

Custard:
Mix the cornflour with a bit of milk and put it aside. In a pan, mix the yolks, the milk with the corn flour, the rest of the milk and the condensed milk. Let it boil and thicken. You want sort of a runny custard, not too thick but not too runny either. A thick cream when cold is what you are aiming for.
Put it in a lasagna dish sort of tray (we use one that is square, about 15cm each side) and let it cool down.

Once it has cooled down a bit, prepare the filling:
mix the milk with the cocoa and dunk each ladyfinger on it, let it soak a bit and then put it on top of the custard. Cover the custard with cocoa drenched ladyfingers. When you are done, add the cornflour to the cocoa and let it thicken a bit on a hob (again, aiming for a thick cream) and let it cool down. To speed up things I put the pan in a bit of water. When it's about skin temperature it's good enough and just throw the cream on top of the ladyfingers that have been lined on the custard. Let it cool down while you prepare the cover.

Whisk the egg whites and until they are firm (you turn the bowl upside down and they do not fall). To help, always add a small pich of salt to the egg whites before you start whisking them, for it makes it fluffier. Continue whisking and slowly add the can of double cream and 1 tbspoon of sugar. Try it and check if you think it needs a bit more sugar (remembering that the custard and the ladyfingers layer are already very sweet). If you want more sugar, add only 1 more tbspoon and that's it.

Spread this home made "squirty cream" on top of the ladyfingers layer and put the tray in the fridge. It is better when it spends the night there, to make it firm and keep it there until serving time.

This recipe goes a long way and it's easy to make. You can decorate it (if you want) with chocolate or cinamon on top, but we just serve it simpler, like I described.

If you think it may be too sweet (although children will love it to bits), you can make your own custard without the condensed milk.

Chocolate Lady Finger Cake