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In a bowl, beat 2 egg yolks with 30g caster sugar and 25g cornflour.
Slowly add the hot milk to the egg mixture, whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan and cook, stirring constantly, until thickened.
Let the cream cool.
Add the juice of 1 lemon (about 30ml) and 70g condensed milk to the cooled cream. Beat until well combined.
Assembly and decoration:
Pour the cream over the biscuit base in the moulds.
Sprinkle with cinnamon, cocoa and grated chocolate.
Place the moulds in the fridge for at least 30 minutes to allow the dessert to cool and set.
Final tips
Variety of flavours: You can experiment with different types of biscuits and fruit juices to vary the flavour of your dessert base.
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