Use a medium saucepan (don’t place it on the stovetop yet!) to mix together the sugar, cornstarch, instant espresso powder, and salt until incorporated. Add in the egg yolks, and whisk until smooth. It should form a thick paste. Very gradually, pour in the milk 1 tablespoon at a time, stirring continuously, until all of the milk is added.

Place the saucepan over low heat and gently cook the mixture, stirring constantly using a whisk, until it comes to a boil and thickens, for around 10-15 minutes. It should be thick enough that if you lift up the spatula and run your finger along the middle, the pudding holds its shape.

Take the saucepan off the heat and stir in the dark chocolate, butter, and vanilla, mixing until smooth. Pour the mixture into a glass bowl and cover it with plastic wrap. Let the pudding cool, then place it in the fridge for at least two hours.

Whip the heavy whipping cream with the granulated sugar/demerara sugar and vanilla extract until you are left with soft peaks.

Divide the whipped cream in half. Fold half of the whipped cream into the pudding until smooth. This lightens up the pudding. Set aside the remaining whipped cream for the top.

To assemble, you’ll either need individual serving dishes or glasses or a large trifle dish. Start by adding a layer of pudding, a layer of crushed cookies, and a layer of sliced bananas. Repeat 2-3 times. To finish, pipe or dollop the whipped cream and add a few banana slices and chocolate shavings. Serve immediately or after 1-2 hours. Leftovers should be stored in the fridge. This is best eaten right away due to the fresh fruit and cookies.