Zuppa Inglese Total Black

Method

1. Prepare the cocoa custard: Heat milk in a saucepan. In a bowl, mix egg yolks and sugar. Add cornstarch and cocoa powder. If too thick, add a little milk. Stir in half the hot milk, then return the mixture to the pan with the remaining milk. Cook over medium heat, stirring constantly, until thickened. Add a knob of butter for shine. Cover with plastic wrap in contact and let cool completely.
2. Prepare the raspberry compote: In a pan, combine raspberries, brown sugar, and a splash of lemon juice. Cook until the raspberries break down and the mixture thickens slightly. Set aside.
3. Prepare the cocoa soak: In a small saucepan, combine milk, water, sugar, and cocoa powder. Heat until sugar dissolves. Remove from heat and stir in rum.
4. Assemble the dessert: Layer the prepared components in a dish or individual glasses, alternating as desired. Refrigerate for at least 1 hour before serving.