1

In a medium. heavy-based saucepan. place the sugar and cornflour

Add 1/4 cup milk and stir with a wooden spoon until smooth

Add 1 and 3/4 cups milk, stir well

Whisk in egg whites and eggs until well blended

Cook over a medium heat, stirring constantly, until mixture thickens and comes to the boil, about 8 to 12 minutes

Remove from heat

2

Place the cocoa in a medium bowl

Whisk 1 and 1/2 cups of hot custard into cocoa until smooth

Stir in vanilla

Pour cocoa mixture into crumb crust

Cover loosely with plastic wrap and refrigerate

3

In a small bowl. soften gelatine in remaining milk

Whisk into remaining custard until blended

4

Transfer to a large bowl

Chill until mixture mounds slightly when dropped from a spoon, about 20 minutes

Fold in whipped cream, pour over chocolate layer

Chill until firm, about 3 hours

Decorate just before serving

Cooks Tips

To soften the gelatin, add it to the 1/4 cup of milk and let stand for 3 minutes. This will swell the gelatine granules and allow them to dissolve smoothly in custard

To test if custard is firm enough, hold a tablespoonful 15 cm above bowl and allow custard to drop. It should drop freely and form a mound

Cocoa is a good source of potassium. Eg whites give volume without cholesterol