Step 1

In a bowl, whisk the egg yolks with the sugar until the sugar has dissolved and the mixture is light and airy. Add the flour and combine thoroughly.

Step 2

Warm the milk with the vanilla pod, over a low heat, slowly bringing to a simmer.

Step 3

Remove the vanilla pod and slowly add the warmed milk to the egg mixture, whisking constantly, until all combined.

Step 4

Pour the mixture back into the saucepan and warm through over a low heat until it becomes a thick custard.

Step 5

Divide the custard into 3 equal portions and mix about ⅓ of the custard with the cocoa powder.

Step 6

Pour the brandy or the raspberry liqueur into a shallow bowl. Dip the sponge fingers into the liqueur and then layer ⅓ of them in the base of your serving bowl, or divide between your serving ramekins, cutting to size where needed.

Step 7

Layer the plain custard on top and then add another layer of the soaked sponge fingers.

Step 8

Next, add a layer of chocolate custard, then another layer of sponge, then finish with the final layer of plain custard.

Step 9

Refrigerate for about 2 hours before serving.

Step 10

Top with the whipped cream and sprinkle over your grated dark chocolate (or cocoa powder if you prefer) to serve. Buon appetito!