In a large saucepan add half of the sugar together with the milk. Bring to heat, stir continuously until the sugar dissolves.
In another bowl, beat the eggs with the other half of the sugar in the mixer and beat to white, set aside and add the cornstarch. Once the milk is hot, add a little of the milk to the previous mixture to lower the temperature (do this off the heat). After mixing, take it to the fire and let it take consistency, it should be like a colada, set aside and cool.
Mix the cream cheese and the pastry cream and set aside. Make the assembly.
Dip the sponge cake with the Sanson Coffee by spreading them in a mold, cover with a layer of the mixture and sprinkle dark chocolate on top. Repeat the process.
Finish with a layer of the cream and sprinkle cocoa on top.
Place in the refrigerator for approximately 3 hours to make it firm.