Pastry cream: 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 wash, set aside and cool.
Whip the cream with the pulverized sugar to whipped cream consistency.
Mix the pastry cream with the whipped cream.
In a mold spread the square cookies, pour a layer of the mixture and repeat the process.
Decorate and let stand in the refrigerator for 2 hours.