Layered Wafer Cake with Vanilla Custard and Chocolate Mousse

Directions

1. 1

   Line the bottom of a 24cm (9½-inch) springform pan with the first pack of wafer cookies, sliced paper-thin with a sharp knife.

2. 2

   Dissolve the cornstarch in a splash of cold milk. In a saucepan, whisk together the condensed milk and egg yolks. Stir in the butter and the remaining milk with the dissolved cornstarch.

3. 3

   Cook over medium heat, stirring constantly, until the custard thickens — about 4 minutes after it begins to simmer. Remove from heat, stir in vanilla extract and half the cream until smooth.

4. 4

   Pour the custard over the wafer base and spread evenly. Cover with a layer of thinly sliced wafers from the second pack (use half of it).

5. 5

   Melt the chopped chocolate gently in a double boiler or microwave on the defrost setting. Stir in the remaining cream to form a glossy ganache.

6. 6

   Whip the egg whites to stiff peaks, gradually adding the sugar. Gently fold the meringue into the ganache with a spatula using a light, lifting motion to keep the mousse airy.

7. 7

   Fold in the chopped prunes if using, then pour the chocolate mousse evenly over the wafer layer.

8. 8

   Top with the remaining wafers sliced thinly to form the decorative final layer. Refrigerate for at least 4 hours or overnight before unmoulding and serving.