Add cornflour to milk. Then add sugar, whisk well and let it simmer on slow flame. Keep stirring with a wooden spoon till it thickens and then switch off the flame.
In small dessert bowls, add custard and place cake slices. Then, pour hot milk on top and squeeze some lemon juice, this will keep the cake soft.
Add fresh cream on top.
Layer it with crushed Marie or ginger biscuits.
Add another layer of cream on top (optional).
Top each mini dessert cup with kiwis, strawberries, walnuts and chocolate sauce.
Keep dessert cups in the freezer for at least ½ an hour before serving.
If you pour hot milk over cake, the cake slices will always remain fresh, soft and moist.