Start by crushing the biscuits into fine crumbs and mixing them with 1 tablespoon of cocoa powder. This will give the base a nice hint of chocolate flavor.

Divide the crumb mixture evenly among your serving glasses or bowls, pressing it down to form a firm layer at the bottom.

In a saucepan, warm 500 ml of milk over medium heat. In a small bowl, whisk together 2 tablespoons of cornstarch with 1 teaspoon of vanilla extract, then stir this mixture into the warmed milk until it thickens and is smooth, with no lumps.

In a separate pan, melt 100 grams of sugar over low heat, letting it caramelize until it turns a deep golden brown. Watch carefully, as sugar can burn quickly!

Slowly pour the milk mixture into the caramelized sugar, stirring continuously to avoid clumping. Keep stirring until you have a silky caramel custard.

Pour this caramel layer over the biscuit base in each glass, giving it a chance to settle before moving on.

For the chocolate layer, pour another 500 ml of milk into a saucepan over medium heat. Add 50 grams of sugar, 1 teaspoon of vanilla extract, 2 tablespoons of cornstarch, and 1 tablespoon of cocoa powder.

Stir everything together, keeping a close eye to prevent sticking. Stir until the mixture thickens into a creamy chocolate pudding.

Once it’s ready, carefully pour the chocolate pudding over the caramel layer, creating a beautiful layered effect.

For a finishing touch, dust a bit of extra cocoa powder over the top.

Refrigerate the glasses for at least an hour before serving, letting all the flavors meld together.

Enjoy this rich, layered dessert with its mix of creamy caramel, chocolate, and crunchy biscuit base!