For the pastry cream

1. Heat the milk in a saucepan (you could add a vanilla bean or a lemon rind).
2. Beat the egg yolks and sugar in a bowl, then add the sifted flour (or cornstarch).
3. Pour the heated milk mixture slowly, mixing with a whisk. Put back the mixture in the saucepan on the stove on low/medium heat, and stir constantly until the cream has thickened.
4. You can pass it through a strainer if you see there are some lumps. Transfer the cream to a wide bowl (it will cool faster). Cover the top with plastic wrap ensuring that the plastic wrap is in contact with the surface of the cream. Let it cool at room temperature first, then in the fridge. Stir before using.
5. Make the espresso and put it in a shallow dish to let cool.

Assembly the Tiramisu

1. First layer: quickly dunk and lift the Savoiardi (ladyfingers cookies) in the cooled espresso coffee and lay in a dish (I used a 26 x 16 cm rectangular baking dish) covering the base tightly (even cutting them in half to fit).
2. Next, spread half of the cream on top of the first layer of Savoiardi.
3. Second layer: dunk the rest of the Savoiardi cookies in the espresso, arrange them on top of the cream.
4. Spread the rest of the cream on top of the second layer of Savoiardi, then, with a small colander, lightly dust unsweetened cocoa powder on top.
5. After that, cover the tiramisu with foil and place in the fridge to rest for about 2-3 hours. The next day it will be even better.
6. Before serving, you can sprinkle some more cocoa on top or shave some chocolate.

Enjoy!