In a large pan mix together the eggs and the cornflour until you get a smooth paste
Put the milk, vanilla essence and sugar in another pan.
Heat the milk mixture until it starts to simmer
Slowly add the milk to the egg mixture, stirring all the time
Place the pan on a low heat and stir until the mixture starts to thicken
Remove from heat and pour half the custard into a bowl with the broken up chocolate.
Stir until the chocolate melts
Brush each of the almond fingers with the lanique liqueur and place in the bottom of a large bowl.
Add a layer of vanilla custard and then a layer of chocolate custard.
Continue until all the custard is used up.
Leave to cool for at least four hours in the fridge
Before serving decorate with shaved chocolate.